Chile and Garlic Shrimp
Chile and Garlic Shrimp are wonderfully hot and spicy with so much garlic flavor. This meal can be on the table in under 20 minutes!
Servings: 4
Equipment
Ingredients
- 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
Instructions
- 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 remaining 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.
Nutrition
Calories: 316kcal | Carbohydrates: 3g | Protein: 46g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 380mg | Sodium: 955mg | Potassium: 666mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg