Chile and Garlic Shrimp are wonderfully hot and spicy with so much garlic flavor. This quick and easy meal can be on the table in under 20 minutes!
I think these may be the most flavorful shrimp I’ve ever tasted. If you love spicy foods, you will love these shrimp.
What Makes These Shrimp So Flavorful?
The secret to the flavor of these shrimp is lots and lots of garlic and dried guajillo chiles. There’s also cumin and cayenne pepper for extra spice, plus lime juice and cilantro for extra flavor.
What Are Guajillo Chiles?
Guajillo Chiles are Mexican chile peppers with a sweet flavor and a mild to medium heat. If you can’t find them at the grocery store, you can order guajillo peppers online or you can substitute them with ancho peppers. To really bring out their flavor, you will dry toast them in a hot pan and then blend them with some water.. They turn the shrimp a wonderful red color.
How To Serve Chile and Garlic Shrimp
These shrimp make an excellent filling for tacos, burritos, or quesadillas. I also like them served over rice. If you are watching your carbs, serve them with steamed veggies. Leftovers make a great topping for a salad.
Many people overcook shrimp. They really do not need to cook for long. They are done when they completely turn pink and feel firm when you press on them.
Try These Other Delicious Shrimp Recipes
- Creamy Lemon Garlic Butter Shrimp
- Shrimp Etouffee
- Shrimp, Bacon and Corn Quesadillas
- Red Rice with Shrimp and Bacon
- Deviled Shrimp
- Bourbon Shrimp
- Cajun Shrimp Lasagna Roll-Ups
Chile and Garlic Shrimp
- 5 dried guajillo chiles
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 5 garlic cloves, minced
- 1 teaspoon salt, divided
- 2 pounds large to extra-large shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, cut into slivers
- 1 tablespoon lime juice
- 2 tablepoons chopped fresh cilantro
- Remove the stems from the chiles and cut them open. Discard the seeds. Cut the chiles into 1 to 2-inch pieces.Heat the peppers in a nonstick skillet over medium heat until fragrant, about 3 minutes.
- Place the peppers in a blender along with water, Worcestershire sauce, garlic, and 1/2 teaspoon of salt.Blend until smooth. Set aside.
- Pat shrimp dry with paper towels. Sprinkle them with the cumin, cayenne, paprika, and remaining 1/2 teaspoon salt.
- Heat 1 tablespoon of oil over medium-high heat in the skillet you used for the peppers.Add half the shrimp and cook until they turn mostly pink. Remove and set aside.Repeat with remaning oil and remaining shrimp. Once the second batch turns mostly pink, add the first batch back to the skillet along with the chili mixture.
- Cook and stir for 1 minute.Turn heat down to low. Add butter and lime juice and stir until butter is melted.
- Remove from heat. Sprinkle with cilantro and serve.
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Recipe adapted from Cook’s Country
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