Peel-N-Eat Shrimp

Side Dish

Recipe courtesy of AMA, A Tex-Mex Kitchen

Serves 4

  • 1 pound jumbo shrimp (16/20 count)
  • 2 tablespoons olive oil
  • ¼ cup sliced green onions
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon fine sea salt
  • fresh black pepper
  • ¼ cup peanuts
  • ½ teaspoon chile powder
  • ½ teaspoon ground coriander
  • 2 tablespoons sriracha
  • 1 teaspoon Cholula hot sauce
  • 1 tablespoon unsalted butter
  • ¼ cup fresh cilantro leaves, coarsely chopped
  • ¼ cup fresh mint leaves, coarsely chopped
  • juice of 1 lime

Peel-N-Eat Shrimp

Click image to enlarge


Leave the shells on the shrimp but make a single cut along the back of the shell with kitchen scissors. Use a paring knife to devein the shrimp. Set aside.
Heat the oil in a large skillet over medium-high heat until hot and shimmering. Add the green onions, garlic, ginger, salt, and a few grinds of pepper and cook until the aromatics are toasty (but don't burn the garlic), 1 minute.
Add the shrimp and sauté until the shrimp are just cooked through, 3 or 4 minutes. Add the peanuts and cook, stirring, so that they get toasty, 1 minute. Add the spice mix, coriander, sriracha, and hot sauce. Add the butter and stir to make a glaze. Stir in the cilantro and mint. Remove from the heat and squeeze over the lime juice. Adjust the salt to taste. Transfer to a platter and serve immediately.


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