Jalapeno Lime Shrimp Recipe

Name: Barrio Tacos Lakewoods Jalapeno Lime Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large raw shrimp (peeled, deveined, tails on or off); 3 tbsp fresh lime juice; 1 tsp zest of lime; 1 medium jalapeño; 2 each garlic cloves (minced); 2 tbsp extra-virgin olive oil; 1 tsp honey or agave syrup; 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp unsalted butter; 2 tbsp chopped fresh cilantro; 1 each extra lime wedges; 0 to taste sea salt (optional, to taste)

Inspired by Barrio Tacos Lakewood

Time30m

Serves4

Make Jalapeno Lime Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Shrimp

1 lb large raw shrimp (peeled, deveined, tails on or off)

3 tbsp Fresh lime juice

1 tsp zest of lime

1 medium Jalapeño

2 each garlic cloves (minced)

2 tbsp extra-virgin olive oil

1 tsp honey or agave syrup

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

1 tbsp Unsalted butter

2 tbsp chopped fresh cilantro

1 each extra lime wedges

0 to taste sea salt (optional, to taste)

Method

Marinade & Shrimp

Prepare shrimp

If shrimp are frozen, thaw fully in the refrigerator or under cold running water, then pat dry with paper towels. If not already done, peel and devein shrimp leaving tails on or off per preference. Place shrimp in a medium bowl.

Prepare jalapeño

Slice jalapeño in half lengthwise, remove seeds and ribs for milder heat (or leave some seeds for more heat). Finely mince the jalapeño. If you prefer a smoother marinade, finely grate the jalapeño or pulse in a small food processor.

Make marinade

To the bowl with shrimp add lime juice, lime zest, minced jalapeño, minced garlic, olive oil, honey, ground cumin, smoked paprika, kosher salt, and black pepper. Toss thoroughly so all shrimp are evenly coated.

Marinate

Cover bowl and refrigerate for 15–30 minutes. Do not marinate longer than 45 minutes, as the acid in the lime will begin to cook and firm the shrimp (ceviche effect).

Cook & Finish

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil (if pan is dry) or use a neutral oil with a high smoke point.

Cook shrimp

Add marinated shrimp in a single layer to the hot pan, reserving excess marinade in the bowl. Cook undisturbed for 1–2 minutes until the underside turns pink and develops light browning. Flip shrimp and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C). Avoid overcooking — shrimp will become rubbery if left too long.

Finish with butter and aromatics

Reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan and spoon it over the shrimp for 30 seconds to 1 minute so they glaze and pick up a glossy finish. If desired, add reserved marinade to the pan and simmer for 30 seconds to a minute to cook out raw garlic/pepper flavors (do not boil).

Season and rest

Remove pan from heat. Taste one shrimp and adjust seasoning with a pinch of sea salt or more lime if needed. Let shrimp rest in the pan for 1–2 minutes; carryover heat will finish them.

Garnish and serve

Transfer shrimp to a serving plate. Sprinkle chopped fresh cilantro over the top and serve with lime wedges on the side. Serve immediately with rice, tacos, salad, or crusty bread.