Camarones al Ajillo

Ingredients

• 454 g (1 lb)fresh prawns, cleaned and peeled
• 4 clovesgarlic, chopped or crushed
• 45 ml (3 tbsp)butter
• 30 ml (2 tbsp)vegetable or olive oil
• 15 ml (1 tbsp)lemon juice
• Zest of ½ lemonlemon zest
• To tastefresh parsley, chopped
• 60 ml (¼ cup)white wine or dry vermouth
• To tasteground chilli or chilli flakes
• To tastesalt and black pepper

Instructions

1. 1

   Marinate the prawns

   Marinate the prawns for 20 minutes with 1 crushed garlic clove, the olive oil and a little salt.

2. 2

   Warm the garlic

   Heat the oil in a frying pan over a medium heat. Add the 3 chopped or sliced garlic cloves and cook until fragrant, taking care not to let them burn.

3. 3

   Add the aromatics

   Stir in the lemon zest, chilli flakes and finely chopped parsley.

4. 4

   Simmer the wine

   Add the lemon juice and white wine or vermouth. Let the mixture bubble briefly so the alcohol evaporates.

5. 5

   Thicken the sauce

   Add the butter and stir with a wooden spoon as it melts. Let the sauce thicken slightly.

6. 6

   Add the prawns

   Add the marinated prawns to the pan.

7. 7

   Cook until pink

   Cook the prawns in the sauce for a few minutes, until pink on both sides. Stir, taste and add salt and pepper if needed; avoid overcooking, which can make them rubbery.

8. 8

   Serve hot

   Serve hot with freshly chopped parsley. Offer fresh or toasted bread, spoon the prawns over spaghetti or linguine, or serve them on patacones or in patacón cups.

What is Camarones al Ajillo?

Camarones al Ajillo means prawns with garlic, a style of dish found across Spanish-speaking cuisines. Garlic is cooked with oil, then joined by lemon, wine and butter to make a savoury, bright pan sauce.

This version finishes the prawns directly in that sauce, so they pick up its flavour while cooking quickly. Bread or pasta makes the most of every drop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 34g protein, 4g carbs, 21g fat.

Prawns provide most of the protein, while the butter and oil contribute most of the fat and calories. The small amount of carbohydrate mainly comes from the wine and seasonings; serve the prawns with a generous salad or vegetables alongside bread or pasta to make a balanced plate.

The garlic and oil

Split the garlic as directed: one crushed clove flavours the marinade, while the other three go into the pan. Keep the pan at a medium heat and watch closely; garlic should smell fragrant, not turn dark.

The recipe names olive oil for the marinade and allows vegetable or olive oil for the pan. Olive oil brings a distinct flavour, while a neutral vegetable oil keeps the garlic and lemon more prominent.

Building the sauce

Citrus zest adds a fresh aroma, while the lemon juice brings acidity. Add the wine or dry vermouth and let it bubble briefly before stirring in the butter.

Butter gives the sauce body and a glossy finish. Let it melt and thicken a little, but keep the heat controlled rather than reducing it for too long.

Cooking the prawns

Prawns cook fast, so stay near the pan once they go in. Turn or stir them so both sides meet the sauce, and take them off the heat when they are pink and just cooked through.

The method calls for a 20-minute marinade, although the stated total time is 16 minutes. Allow extra time if you want to follow the marinade step as written.

Serving ideas

Fresh or toasted bread is a simple match for the buttery garlic sauce. For a more filling meal, serve the prawns over spaghetti or linguine.

Patacones offer a crisp base, either topped with the prawns or shaped into small cups. Add the parsley just before serving for a fresh finish.

Seasoning and heat

Chilli is added to taste, so start with a small amount if you want the garlic and lemon to lead. You can add more at the table.

Taste the finished sauce before adding extra salt and pepper, since the prawns are already salted during marinating. The amount needed can depend on the prawns and butter you use.

Recipe notes & tips

• Pat the prawns dry before marinating so they do not add excess water to the pan.
• Keep the garlic moving and remove it from the heat if it starts to brown quickly.
• Chop the parsley finely so it distributes through the sauce.
• Let the wine bubble briefly before adding the butter.
• Taste the sauce before adding more salt, then season gradually.
• Have your serving dish and accompaniments ready before the prawns finish cooking.

Variations

• Extra lemon: Add a little more lemon juice at the end for a sharper finish.
• More chilli: Increase the chilli flakes for a hotter sauce.
• Herb change: Use chopped coriander instead of parsley for a different herbal note.
• Pasta supper: Toss the finished prawns and sauce with cooked spaghetti or linguine.
• Patacón topping: Spoon the prawns into crisp patacón cups just before serving.

Common mistakes to avoid

• Burnt garlic: Keep the heat at medium and cook only until fragrant.
• Overcooked prawns: Remove them as soon as they are pink and just cooked through.
• Thin sauce: Let the butter melt and the sauce thicken slightly before adding the prawns.
• Too much salt: Taste the sauce before seasoning, as the prawns were marinated with salt.
• Rushing the marinade: Allow 20 minutes for the stated marinade, noting this extends the listed 16-minute total time.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan until hot, taking care not to cook the prawns for long or they may become tough.

Frequently asked questions