SeafoodMediumFree

Camarones en Chileajo (Shrimp in Oaxacan Chile-Garlic Sauce)

Name: Camarones en Chileajo (Shrimp in Oaxacan Chile-Garlic Sauce)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 Pasilla chile; 1 head Garlic; 0.5 tsp Cumin; 2 Mulato chiles; 1 tsp Dried oregano; 5 Black peppercorns; 4 Guajillo chiles; 600 g Large shrimp; 3 Tomatoes

50 min (20 prep + 30 cook) Medium 4 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 2, 2026

Shrimp in Oaxacan chileajo sauce of dried chiles, roasted garlic and spices.

About this recipe

Shrimp in Oaxacan chileajo sauce: an intense blend of dried chiles, roasted garlic, tomato and spices. Deep, smoky flavour from the Isthmus of Tehuantepec.

History & Origin

Chileajo is one of the most representative sauces of Oaxaca, especially from the Isthmus of Tehuantepec, where Zapotec and Huave cultures have an extraordinary culinary presence. Its name describes the sauce perfectly: "chile" plus "ajo" (garlic) - the two ingredients that give it its character. Simple in essence, chileajo has a complexity built on the process of toasting and charring the ingredients. In the Isthmus, the sea is a fundamental source of protein, and fresh shrimp from the Gulf of Tehuantepec are of exceptional quality. The Tehuana women - known for their colourful dress and central role in social and economic life - are the custodians of this recipe. Historically they prepared it with dried shrimp, which keep better in the warm regional climate, but the version with fresh shrimp has become equally popular. What makes Oaxacan chileajo special is its technique: chiles are toasted almost to burning, garlic is roasted unpeeled, tomatoes are also roasted, and everything is ground with spices such as cumin and dried leaf oregano. The result is a deep red sauce with smoky nuances and a concentrated flavour that perfectly envelops the shrimp.

Estimated cost

$10.50

Total cost

$2.63

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

30g

Protein

16g

Carbohydrates

10g

Fat

Fiber

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel and devein 600g large shrimp. Set aside.
💡 Leave the tails on for presentation if you wish.
2
Toast 4 guajillo, 2 mulato and 1 pasilla chile directly on the griddle until quite darkened. Soak in hot water for 20 minutes.
💡 A darker toast gives the characteristic smoky flavour of chileajo.
3
Roast 1 whole unpeeled head of garlic on the griddle until very soft and charred outside (20 min). Roast 3 tomatoes. Peel the roasted garlic.
4
Blend the drained chiles, peeled roasted garlic, tomatoes, 1/2 teaspoon cumin, 1 teaspoon dried oregano, 5 peppercorns and salt with 100ml water or shrimp stock.
💡 Strain for a smoother sauce.
5
Fry the sauce in 2 tablespoons oil over high heat for 5 minutes. Add the shrimp and cook 5-7 minutes until pink and cooked through. Serve with white rice and tortillas.
💡 Don't overcook the shrimp.