Camarones al Ajillo with Buttery Corn Rice
Camarones al Ajillo with Buttery Corn Rice
Ingredients
For the Garlic Shrimp
- 2 pounds shrimp, peeled and deveined
- 1 salt, to taste
- 1 pepper, to taste
- 1 paprika, as needed
- 4 tablespoons butter
- 12 garlic cloves, minced
- 1/2 red onion, chopped
- 1 lime, juiced
- 1/2 tablespoon parsley flakes
- 1/2 tablespoon chili flakes
- 1 cilantro, for garnish
For the Buttery Corn Rice
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1/4 white onion, chopped
- 1 1/2 cups white rice, long-grain
- 12 ounces canned corn, drained
- 3 cups boiling water
- 1 tablespoon chicken bouillon
Instructions
- 1
Place the peeled and deveined shrimp in a bowl. Season generously with salt, pepper, and paprika. Mix thoroughly to ensure the shrimp are evenly coated.
⏱️ 5 min
- 2
Heat a large pan over medium heat. Add 4 tablespoons of butter and allow it to melt. Once melted, add the 12 minced garlic cloves and 1/2 chopped red onion to the pan. Sauté for 2 to 3 minutes until the aromatics are fragrant and slightly softened.
⏱️ 3 min
- 3
Add the seasoned shrimp to the pan with the sautéed aromatics. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are fully cooked through.
⏱️ 6 min
- 4
Squeeze the juice of 1 lime directly over the cooked shrimp. Sprinkle 1/2 tablespoon of parsley flakes and 1/2 tablespoon of chili flakes into the pan. Stir everything together to combine the flavors. Garnish with fresh cilantro and remove from heat.
⏱️ 2 min
- 5
In a separate pot, melt 3 tablespoons of butter over medium heat. Add 3 minced garlic cloves and 1/4 chopped white onion to the pot. Sauté for 2 to 3 minutes until the onion is softened.
⏱️ 3 min
- 6
Add 1 1/2 cups of long-grain white rice to the pot. Stir to coat the rice grains with the butter and aromatics.
⏱️ 2 min
- 7
Add 12 ounces of drained canned corn to the pot. Stir to combine.
⏱️ 1 min
- 8
Pour 3 cups of boiling water into the pot. Add 1 tablespoon of chicken bouillon. Stir well to dissolve the bouillon and mix all ingredients.
⏱️ 1 min
- 9
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it cook for 15 minutes.
⏱️ 15 min
- 10
After 15 minutes of cooking, remove the pot from the heat but keep it covered. Let the rice rest for an additional 5 minutes.
⏱️ 5 min
- 11
After resting, remove the lid and fluff the buttery corn rice with a fork.
⏱️ 1 min
- 12
Serve the freshly cooked garlic shrimp (Camarones al Ajillo) immediately over the warm buttery corn rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Camarones al Ajillo with Buttery Corn Rice
For the Garlic Shrimp
- 2 pounds shrimp, peeled and deveined
- 1 salt, to taste
- 1 pepper, to taste
- 1 paprika, as needed
- 4 tablespoons butter
- 12 garlic cloves, minced
- 1/2 red onion, chopped
- 1 lime, juiced
- 1/2 tablespoon parsley flakes
- 1/2 tablespoon chili flakes
- 1 cilantro, for garnish
For the Buttery Corn Rice
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1/4 white onion, chopped
- 1 1/2 cups white rice, long-grain
- 12 ounces canned corn, drained
- 3 cups boiling water
- 1 tablespoon chicken bouillon
Instructions
- 1
Place the peeled and deveined shrimp in a bowl. Season generously with salt, pepper, and paprika. Mix thoroughly to ensure the shrimp are evenly coated.
⏱️ 5 min - 2
Heat a large pan over medium heat. Add 4 tablespoons of butter and allow it to melt. Once melted, add the 12 minced garlic cloves and 1/2 chopped red onion to the pan. Sauté for 2 to 3 minutes until the aromatics are fragrant and slightly softened.
⏱️ 3 min - 3
Add the seasoned shrimp to the pan with the sautéed aromatics. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and are fully cooked through.
⏱️ 6 min - 4
Squeeze the juice of 1 lime directly over the cooked shrimp. Sprinkle 1/2 tablespoon of parsley flakes and 1/2 tablespoon of chili flakes into the pan. Stir everything together to combine the flavors. Garnish with fresh cilantro and remove from heat.
⏱️ 2 min - 5
In a separate pot, melt 3 tablespoons of butter over medium heat. Add 3 minced garlic cloves and 1/4 chopped white onion to the pot. Sauté for 2 to 3 minutes until the onion is softened.
⏱️ 3 min - 6
Add 1 1/2 cups of long-grain white rice to the pot. Stir to coat the rice grains with the butter and aromatics.
⏱️ 2 min - 7
Add 12 ounces of drained canned corn to the pot. Stir to combine.
⏱️ 1 min - 8
Pour 3 cups of boiling water into the pot. Add 1 tablespoon of chicken bouillon. Stir well to dissolve the bouillon and mix all ingredients.
⏱️ 1 min - 9
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it cook for 15 minutes.
⏱️ 15 min - 10
After 15 minutes of cooking, remove the pot from the heat but keep it covered. Let the rice rest for an additional 5 minutes.
⏱️ 5 min - 11
After resting, remove the lid and fluff the buttery corn rice with a fork.
⏱️ 1 min - 12
Serve the freshly cooked garlic shrimp (Camarones al Ajillo) immediately over the warm buttery corn rice.
⏱️ 1 min