Chili Garlic Lime Shrimp (Print Version)
# Ingredients:
01 -
1 pound of big shrimp, cleaned and peeled
02 -
2 garlic cloves, minced finely
03 -
1 teaspoon salt
04 -
1 teaspoon paprika
05 -
½ teaspoon ground black pepper
06 -
2 teaspoons chili powder
07 -
2 teaspoons light brown sugar, packed
08 -
1 tablespoon lime juice (squeezed from 1 lime), extra for serving
09 -
1 tablespoon olive oil
10 -
2 tablespoons of salted butter
11 -
Optional: a handful of fresh cilantro, chopped
# Instructions:
01 -
Grab a big bowl and mix lime juice, olive oil, garlic, chili powder, paprika, salt, black pepper, and brown sugar. Toss the shrimp in and make sure they're all coated. Let it sit for 10-15 minutes (don’t go over 30).
02 -
Set a large pan over medium-high heat and melt 2 tablespoons of butter. Once it's good and melted, spread the shrimp out so they're in one layer in the pan.
03 -
Let the shrimp cook for 2-3 minutes, flip them, and let them go for another 2-3 minutes. You’ll know they’re done when they’re no longer see-through and their tails have curled. Take them off the heat and serve right away.
04 -
Top with chopped cilantro if you like, and serve with extra lime on the side.
# Notes:
01 -
If you're lucky enough to get fresh shrimp from the Gulf, they're the best. For frozen ones, make sure you fully thaw them and pat them dry before marinating, so they'll cook better and not get too watery.
02 -
Don’t marinate for more than 30 minutes. Too much time can mess up the shrimp's texture because of all the lime juice.
03 -
Keep some space in the pan while cooking so the shrimp get a nice sear instead of steaming.