Yucatan Shrimp

Name: Yucatan Shrimp
Total time: 20 min
Ingredients: 4 tablespoons unsalted butter; 1 large clove garlic, minced; Juice of two large limes; 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well); Kosher salt; freshly ground black pepper to taste; 1 pound large, fresh, shell-on shrimp; 1 teaspoon jalapeño, seeded and chopped (optional); 2 tablespoons chopped cilantro

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Total: 20 minutes

Servings: 4

Author : Sam Sifton

gluten free lime juice shrimp

Ingredients

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4 tablespoons unsalted butter1 large clove garlic, mincedJuice of two large limes1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)Kosher saltfreshly ground black pepper to taste1 pound large, fresh, shell-on shrimp1 teaspoon jalapeño, seeded and chopped (optional)2 tablespoons chopped cilantro

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Instructions

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Step 1

In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.

Step 2

Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

Step 3

Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.

Step 4

In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.