Yucatan Shrimp

Ingredients

• 4 tbsp unsalted butter (divided)
• 1 garlic (large clove, minced)
• 2 lime juice (from two large limes)
• 1 tbsp Indonesian sambal (preferably sambal oelek by Huy Fong; sriracha may be substituted)
• Kosher salt (to taste)
• black pepper (freshly ground, to taste)
• 1 lb shrimp (large, fresh, shell-on)
• 1 tsp jalapeño (seeded and chopped (optional))
• 2 tbsp cilantro (chopped)

Steps

1. 1

   In a small saucepan set over low heat, melt 1 tablespoon of the butter.

2. 2

   Add the minced garlic to the saucepan and cook, stirring constantly, for 2 minutes.

3. 3

   Add the remaining 3 tablespoons of butter to the saucepan.

4. 4

   When the butter has melted, stir in the lime juice, sambal (chili sauce), salt, and pepper.

5. 5

   Turn off the heat and allow the sauce to rest while you prepare the shrimp.

6. 6

   Bring a large pot of well-salted water to a boil.

7. 7

   Add the shrimp to the boiling water and cook for approximately 2 minutes, or until they are just firm and pink. Be careful not to overcook.

8. 8

   Drain the shrimp into a colander and shake over the sink to remove any excess moisture.

9. 9

   In a large bowl, toss the cooked shrimp with the prepared chili sauce.

10. 10

    Add the chopped jalapeño (if using), sprinkle with cilantro, and toss again to combine before serving.

Notes

This recipe originated from Doc Ford’s Sanibel Rum Bar and Grille in Florida. It is best served with a mojito or cold beer. Sriracha can be used if sambal oelek is unavailable.

Nutrition per serving

• main
• shrimp
• seafood
• spicy
• summer
• quick
• low-carb