I am so glad that I gave this Yucatan shrimp a go! I can’t even begin to tell you how flavorful it. The ingredients all complement one another perfectly. If you simply eat the shrimp without a side of rice the meal is very light and perfect for lunch. I, personally, enjoy eating this shrimp over a bed of baby spinach. It’s fabulous! How will you eat yours?
This recipe is super easy to follow and only requires a handful of ingredients.
Ingredients
4 tablespoons Kerrygold butter
1 clove garlic, minced
Juice of 2 large limes
1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
Kosher salt, to taste
1 pound large fresh shell-on shrimp
1 tablespoon jalapeño, seeded and chopped
2 tablespoons cilantro, chopped
Instructions
In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.
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Quick Tip: This recipe is very easy to double!