Garlic Shrimp Platter Recipe

Prep shrimp

Pat shrimp dry with paper towels. If not already peeled/deveined, remove shells and devein, leaving tails on if desired.

Season the shrimp in a bowl with salt, black pepper, smoked paprika and red pepper flakes; toss to coat evenly.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size).

Reduce heat to medium-low. Push shrimp to the side, add remaining butter and minced garlic to the pan. Sauté garlic 30–45 seconds until fragrant (do not burn). Toss shrimp in the garlic-butter to coat and cook 15–30 seconds more.

Remove pan from heat, stir in lemon juice and chopped parsley. Taste and adjust seasoning. Keep warm until plating.

In a small bowl combine mayonnaise and ketchup. Add lime juice, hot sauce (if using), salt, and paprika. Whisk until smooth and adjust to taste. Chill until serving.

In a small saucepan over low heat combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic and sambal. Stir constantly until smooth and warmed through, adding water a tablespoon at a time until desired consistency (scoopable but pourable). Keep warm.

If using fresh potatoes: cut into fries, soak 20 minutes in cold water, drain and pat dry. For oven fries: toss with 2 tbsp oil, salt and paprika. Spread on a baking sheet in one layer and bake at 220°C (425°F) 20–30 minutes, turning halfway, until golden and crisp. For frying: heat oil to 175°C (350°F) and fry in batches 3–5 minutes until golden; drain on paper towels and salt immediately.

Rinse rice under cold water until water runs clear. In a saucepan, melt butter or heat oil over medium heat. Add rice and stir 1 minute to coat. Add water or broth, turmeric and salt, bring to a simmer. Cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, fluff with fork.

Place hot prepared fries on an ovenproof plate or baking sheet. Sprinkle shredded cheese evenly over fries and put under a preheated broiler for 1–2 minutes until cheese melts and bubbles. Garnish with sliced green onions and serve immediately.

Arrange garlic shrimp on a large platter. Place small bowls of salsa rosada and saté sauce alongside. Add fries or cheese fries and a bowl of yellow rice as desired. Garnish platter with lemon wedges and extra parsley. Serve immediately so shrimp remain hot.