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mexican garlic butter shrimp

Mouthwatering Mexican Garlic Butter Shrimp

Delicious Mouthwatering Mexican Garlic Butter Shrimp recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 775
Ingredients Method

Ingredients
  

For the shrimp
  • 2 tbsp olive oil (I prefer Goya for authentic flavor)
  • 1 large onion (finely diced into 1/4-inch pieces)
  • 2 jalapeños (seeded and minced for controlled heat)
  • 6 garlic cloves (freshly minced for best flavor)
  • 4 tbsp butter (I like Kerrygold unsalted butter for this)
  • 1 lb large shrimp (peeled and deveined with tails on)
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp dry white wine (or 1 tbsp tequila for extra depth)
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
For the garnish
  • 1/4 cup fresh cilantro or parsley (chopped)
  • 1/2 tsp red pepper flakes
  • Lime wedges

Method
 

  1. Dice the onion into 1/4-inch pieces, seed and mince the jalapeños, and freshly mince the garlic cloves. Peel and devein the shrimp, keeping the tails on for presentation. Measure out the paprika, cumin, salt, and pepper into a small bowl, then zest the lime and juice it into a separate small container. Chop the cilantro or parsley and set aside with the red pepper flakes. Having everything prepped and ready before you start cooking is essential for this quick dish—shrimp cooks fast and you won't have time to chop once the pan is hot.
  2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute. Add the diced onion and minced jalapeños, stirring frequently for about 5 minutes until softened and fragrant. The onions should begin to turn translucent at the edges. Add the fresh garlic and cook for another minute, stirring constantly—this brief cooking time is perfect for releasing the garlic's aroma without letting it brown or turn bitter.
  3. Reduce heat to medium and add the butter, allowing it to melt completely into the aromatic mixture, about 1-2 minutes. The combination of butter with the garlic and peppers creates the rich, flavorful base that defines this dish. I find that Kerrygold unsalted butter has a beautiful golden color and rich flavor that really complements the Mexican spices.
  4. Increase heat to medium-high and add the shrimp to the pan along with the spice mixture from your mise en place (paprika, cumin, salt, and pepper). Stir constantly for about 2 minutes to coat the shrimp in the butter and spices. Add the white wine (or tequila) and continue cooking for 4-5 more minutes, stirring occasionally, until the shrimp turns pink and opaque. The shrimp should curl into a C-shape when fully cooked—don't overcook them or they'll become rubbery.
  5. Remove the pan from heat and stir in the fresh lime juice and lime zest, tasting and adjusting salt as needed. The acidity from the lime brightens all the rich flavors and prevents the dish from feeling too heavy. Top generously with the chopped cilantro and red pepper flakes for color, freshness, and a final kick of heat. Serve immediately with lime wedges on the side so guests can add more citrus to taste.