Camarones al Ajillo con Guacamole (Garlic Shrimp with Guacamole)

Camarones al Ajillo con Guacamole (Garlic Shrimp with Guacamole)
Country of Origin 
Preparation Time 
About This Recipe 

Leaving the tails on the ends of shrimp make a more attractive presentation--and also provide a nice little handle for picking up the shrimp.



1 1/2 to 2 lb. avocados, peeled
2 garlic cloves, minced
3/4 tsp. salt
3 tbsp. fresh lime juice
1 large tomato, finely chopped
1/3 cup finely chopped onion
2 tbsp. finely chopped jalapeño pepper, fresh or pickled
3 sprigs cilantro, finely chopped


1/4 cup olive oil
5 garlic cloves, minced
2 lb. large shrimp with tails, peeled and deveined
1/2 tsp. finely chopped mild chile pepper or 1/8 tsp. chili powder (optional)
1/2 cup fresh lime or lemon juice
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
5 sprigs parsley, finely chopped
1/4 cup dry sherry or dry white wine


1. Make the guacamole: In a large bowl, mash avocados. Mash in garlic, salt, lime juice, tomato, onion, jalapeño, and cilantro and mix well. Cover and refrigerate at least 1 hour to allow the flavors to meld. Remove from refrigerator just before serving.

2. Cook the shrimp: In a large skillet, heat oil over medium-high heat. Add garlic and sauté 1 to 2 minutes. Add shrimp, chile pepper or chili powder (if using), lime or lemon juice, salt, paprika, black pepper, and half of the chopped parsley. Sauté 1 minute, then stir in wine. Cook until shrimp just turn opaque (but no longer), then remove from heat.

3. Place shrimp on a platter and sprinkle with remaining parsley. Skewer with individual toothpicks for easy dipping in the guacamole.

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