Shrimp with Garlic and Guajillo

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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Yields 4 Servings


  • 2 teaspoons of olive oil
  • 8 cloves Garlic, peeled and chopped
  • 2 large bowls of shrimp, finely opened in the shape of butterflies
  • salt to taste
  • 3 -4 dried guajillo chile, seeded


  • Dip the chiles in hot water for 20 minutes to soften, and then slice them
  • Heat the olive oil in a pan at medium heat
  • Add the garlic and fry until brown
  • Add the slices of Guajillo Chile, and let them fry for 2-3 minutes
  • Add the shrimp and salt to taste
  • Cook them until the shrimp turn white & pink
  • Serve hot

Recipe from KitchenMonki