Best 3 Yucatan Shrimp Recipes
Embark on a culinary journey to the heart of the Mayan Riviera with our tantalizing Yucatan shrimp recipes. These delectable dishes capture the vibrant flavors and rich culinary heritage of the Yucatán Peninsula, offering a symphony of taste that will transport your palate to a tropical paradise.
From the zesty and aromatic "Shrimp in Lime and Achiote Sauce" to the smoky and savory "Grilled Shrimp with Chipotle Butter," each recipe is a testament to the region's diverse culinary influences. Dive into the spicy and refreshing "Shrimp Ceviche" for a taste of the sea, or indulge in the creamy and comforting "Shrimp and Coconut Stew" for a hearty and satisfying meal.
Whether you prefer the simplicity of "Shrimp Tacos" or the elegance of "Shrimp Enchiladas," our collection has something to satisfy every craving. And for a truly authentic experience, try your hand at the traditional "Panuchos de Camarón," a delightful combination of flavors and textures that will leave you craving more.
So gather your ingredients, fire up your stove, and let the vibrant flavors of the Yucatán inspire your next culinary adventure.
YUCATAN SHRIMP RECIPE - (3.9/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.
YUCATAN SHRIMP
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
- Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams
YUCATAN SHRIMP
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture. In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
Tips:
- Use fresh shrimp if possible. Fresh shrimp will have a better flavor and texture than frozen shrimp.
- If using frozen shrimp, thaw them properly. The best way to thaw frozen shrimp is to place them in a colander in the refrigerator overnight. You can also thaw them by placing them in a bowl of cold water for about 30 minutes.
- Clean the shrimp before cooking. To clean shrimp, remove the head, shell, and tail. You can also remove the vein that runs along the back of the shrimp, but this is optional.
- Marinate the shrimp before cooking. Marinating the shrimp will help to add flavor and moisture. You can use a variety of marinades, but a simple marinade made with olive oil, lemon juice, garlic, and herbs is a good choice.
- Cook the shrimp properly. Shrimp should be cooked until they are pink and opaque. Overcooked shrimp will be tough and rubbery.
- Serve the shrimp immediately. Shrimp is best served immediately after it is cooked. You can serve it with a variety of sides, such as rice, pasta, or vegetables.
Conclusion:
Yucatan shrimp is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein and healthy fats, and it is also low in calories. If you are looking for a healthy and flavorful meal, Yucatan shrimp is a great option.
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