Camarones Al Mojo De Ajo

Ingredients(for 1 medium plate (about 140g cooked shrimp with sauce))

• 250g Large raw shrimp (peeled and deveined) (Camarones)
• 6 cloves Fresh garlic cloves (finely sliced)
• 1 tablespoon Olive oil (extra virgin)
• 1 tablespoon Fresh lime juice (Jugo de limón)
• 2 tablespoons Fresh parsley (chopped)
• 1/2 teaspoon Sea salt
• 1/4 teaspoon Black pepper (freshly ground)
• 1/4 teaspoon Crushed red pepper flakes (optional, for mild heat) - optional
• 2 tablespoons Vegetable broth (low sodium)
• 2 wedges Lime wedges (for serving) - optional

Instructions

1. 1

   Thoroughly rinse and pat dry the shrimp. Ensure they are peeled and deveined for the best texture.

   3 minutes

   Use fresh shrimp for optimal flavor; if using frozen, thaw completely and drain well.

2. 2

   Slice the garlic cloves thinly to maximize their aromatic qualities.

   2 minutes

   Avoid mincing the garlic too finely to prevent burning during sautéing.

3. 3

   Heat olive oil in a large nonstick skillet over medium-low heat. Add sliced garlic and cook gently until fragrant and golden, not browned.

   5 minutes

   Stir constantly—garlic can burn quickly and turn bitter.

4. 4

   Add the shrimp to the skillet in a single layer. Season with sea salt, black pepper, and red pepper flakes if using.

   2 minutes

   Do not overcrowd the pan; cook in batches if necessary.