Jumbo Mexican Shrimp al Ajillo

Jumbo Mexican Shrimp al Ajillo: Main Image

Quick Facts

Servings: 4
Cook Time: 10 min.
Chef Luis Nieto
Here's a quick and simple treatment for jumbo Mexican shrimp. Serve over aromatic basmati rice.


  • 1 lb jumbo (U/15) white shrimp
  • 2 Tbs garlic clove, minced
  • 3 whole lemons squeezed and zest
  • 1 cup chopped parsley
  • 1 Tbs chopped anchovy
  • 4 oz extra virgin olive oil


  • Start by mixing 1 tablespoon of garlic with 1/2 cup parsley and zest from 3 lemons, finish with the 3 oz olive oil, add salt and pepper to taste.
  • Then in medium heat pan: Put 1 oz of olive oil as it gets hot add 1 tablespoon of minced garlic and the anchovy, followed by the shrimp previously seasoned with salt and pepper, sear on 1 side until crunchy, add 1 oz of lemon juice, and finish with a touch of parsley.
  • Serve with the parsley gremolatta on the side.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 405
  Calories from Fat 274 (68%)
(48%)Total Fat 31g
(22%)Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
(62%)Cholesterol 186mg
(17%)Sodium 415mg
(12%)Potassium 432mg
Total Carbohydrate 12g
(18%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(51%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.