Rosie's Garlic Chipotle Shrimp. Mojo de Ajo.

Gary Benoit


Rosie got this recipe from her grandmother from Estipac a small town near Guadalajara Mex. My absolute favorite shrimp recipe hands down.We save the oil for later use having a nice fragerant spicy garlic aroma that works great for cooking tostadas or chips for nachos. Also this is fairly spicy with the 8 chiles you can tone it down by using less.

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1 Hr
1 Hr
Stove Top


2 lb
medium shrimp peeled, deveined tail on
1 c
olive oil, extra virgin
1 1/2 c
garlic cut 1/8 thick
8 medium
chipotle chiles in abodo sauce chopped
1/2 c
fresh cilantro chopped
salt and pepper


1Pour the olive oil into a pot over Med heat and stir in a pinch of salt. When the oil begins to bubble lightly add the garlic and reduce heat to low and slowly simmer stirring occasionally till a light golden brown.
2Squeeze the juice from 2 limes into the oil and add the chipotle Also and stir until well blended with the garlic.
3Remove from heat and set aside.
4In a large sauce pan add 4 tbs of the flavored oil and cook the shrimp stirring until pink. Spoon out the garlic and chipotle with a slotted spoon getting all the bits and stir into the shrimp and add the juice of one lime stirring until well mixed in.
5Add the cilantro and mix in.
6Serve over a bed of white rice with juices and add salt and pepper to your liking with fresh lime Also.

About Rosie's Garlic Chipotle Shrimp. Mojo de Ajo.

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican