Sometimes… you get home late and tired 🥱… and the last thing you want to do is spend an hour cooking dinner. Whenever we feel like that (and we don’t succumb to ordering takeout 😅) we make shrimp! It’s easy, quick, and tasty! Here’s the Yucatan shrimp 🦐 recipe inspired by NYT Cooking.
4 Tbsp of unsalted butter
4 Large cloves of garlic, minced
Juice of 2 large limes
1 tbsp of sambal
Ground black pepper to taste
1 Pound large, fresh, shell-on shrimp (you can use de-shelled too)
1 Tsp jalapeno, seeded and chopped
2 Tbsp chopped cilantro
- In a small saucepan set over low heat, melt 1 tbsp of butter. Add the garlic, cook, stirring for 2 minutes.
- Add the remaining 3 tbsp of butter to the saucepan. When it melts, stir in the lime juice, chili sauce, salt, and pepper. Turn off the heat.
- Pour the sauce into a large pan and cook the shrimp in the sauce until it's pink.
- Remove the shrimp, reduce the sauce to a glaze, and add the shrimp back into the pan to coat (for about a minute). Serve!