Sauteed Shrimp with Mojo de Ajo

For Christmas, my husband and I gave my sister and brother-in-law a reservation to Rick Bayless’s Topolobampo – a reservation we had to make four months in advance. With it, we offered up our stellar babysitting services for the kiddos and told them to go ahead – have a good time. I won’t name names or go into details, but let’s just say a few mojitos and wine pairings later, they did, in fact, have a good time.

To thank us, they gave me an autographed Rick Bayless cookbook! One recipe I picked out early on was this shrimp with mojo de ajo, mostly because it seemed really simple and incredibly indulgent. Then, I recently saw the same recipe posted by this blogger who varied the recipe just slightly – and it seemed even easier! I promptly went to the market that weekend to buy five heads of garlic.


Alf was, of course, immediately interested.

The great thing about this recipe is that it can be used with anything. The shrimp tasted amazing, but I also tossed the oil with some pasta and veggies and drizzled it over fresh tomatoes.

Picnik collage

I paired the shrimp with some simply-cooked wheat berries – they cook much like rice, only it took a little longer. I just set my rice cooker to cook during the day while I was at work and when I came home, perfect wheat berries!


Sauteed Shrimp with Mojo de Ajo

adapted from Mexico-One Plate at a Time

5 large heads garlic
3 cups fruity olive oil
1 teaspoon salt
juice of two limes
3-4 chipotles in adobo (from a can), sliced finely

~1 pound fresh, deveined shrimp

Peel and crush all the garlic – it doesn’t have to be minced, but it helps if it’s all smashed to let out the garlicky juices. Heat the oven to 325 degrees and arrange the smashed garlic in the bottom of a glass pan. Pour the oil and salt over the garlic, then bake for approximately 45 minutes. When the garlic is roasted and soft, pull it out and toss in the lime juice and slivered chipotles.  Bake for another 15-20 minutes.

Toss the oil with fresh shrimp and cook for a few minutes, until the shrimp is no longer translucent. Store the rest of the oil (and there will be a lot left!) in a glass jar or container.


  1. Thanks for the blog shout-out! I still have the mojo in my fridge from the last time I made it. Just sauteed some shrimp with it this weekend – still good!

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