📝 About This Recipe
Transport your senses to the sun-drenched coasts of Veracruz with this classic Mexican seafood masterpiece. This dish celebrates the marriage of plump, succulent shrimp and an abundance of golden, slow-toasted garlic infused in rich butter and bright lime. It is a fragrant, savory experience that perfectly balances the sweetness of the sea with a bold, aromatic punch.
🥗 Ingredients
The Shrimp
- 2 pounds Large Shrimp (peeled and deveined, tails left on for presentation)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
The Garlic Sauce
- 12-15 pieces Garlic Cloves (finely minced by hand, not pressed)
- 4 tablespoons Unsalted Butter (high quality)
- 3 tablespoons Extra Virgin Olive Oil (to prevent butter from burning)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Fresh Lime Juice (from about 1 large lime)
- 1 piece Guajillo Chile (seeded and cut into thin rings for subtle heat)
Finishing and Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 piece Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry using paper towels. This is crucial for achieving a good sear rather than steaming the shrimp.
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2
In a medium bowl, toss the shrimp with kosher salt, black pepper, and smoked paprika until evenly coated. Let them sit at room temperature for 10 minutes.
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3
While the shrimp marinate, mince your garlic cloves. Using a knife rather than a press ensures the garlic toasts evenly without becoming a bitter paste.
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4
Place a large heavy-bottomed skillet or cast-iron pan over medium-low heat. Add the olive oil and 2 tablespoons of the butter.
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5
Once the butter has melted and begins to foam, add the minced garlic and the guajillo chile rings.
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6
Cook the garlic slowly for 5-7 minutes. Stir frequently to ensure it turns a beautiful golden blonde color. Do not let it turn dark brown, as it will become bitter.
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7
Increase the heat to medium-high. Once the pan is sizzling, add the shrimp in a single layer. Work in batches if necessary to avoid crowding.
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8
Sear the shrimp for about 2 minutes on the first side until they turn pink and slightly opaque.
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9
Flip the shrimp and immediately pour in the white wine. Let it bubble and reduce by half, which should take about 1 minute.
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10
Add the remaining 2 tablespoons of butter and the fresh lime juice. Toss the shrimp continuously to create a glossy, emulsified sauce.
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11
Cook for 1 more minute until the shrimp are just cooked through and curled into a 'C' shape.
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12
Remove the skillet from the heat immediately to prevent overcooking. Stir in the fresh cilantro.
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13
Transfer the shrimp and all that liquid gold garlic butter to a warm serving platter.
💡 Chef's Tips
Always use fresh garlic; bottled minced garlic lacks the essential oils and sweetness needed for this dish. Don't overcook the shrimp—as soon as they lose their translucency and form a 'C' shape, they are done. An 'O' shape means they are overcooked. If you don't want to use wine, substitute with a splash of chicken stock or extra lime juice. For an authentic touch, leave the shells on the shrimp; they provide extra flavor to the butter sauce, though they are messier to eat. Ensure your skillet is large enough; if the shrimp are crowded, they will boil in their own juices instead of searing.
🍽️ Serving Suggestions
Serve over a bed of fluffy Mexican white rice to soak up every drop of the garlic butter. Accompany with warm, crusty bolillo rolls or thick slices of sourdough for dipping. A side of sliced avocado and a crisp garden salad provides a refreshing contrast to the rich butter. Pair with a cold Mexican lager with a lime wedge or a crisp, chilled Sauvignon Blanc. For an extra kick, serve with a side of Salsa Macha or extra lime wedges.