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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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

How to Make Rosie's Garlic Chipotle Shrimp. Mojo de Ajo.


  • 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.

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

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

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