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Restaurants›Carmelita's Méxican Restaurant›Shrimp Cooked With Mexican Butter Recipe

Shrimp Cooked With Mexican Butter Recipe

Name: Carmelita's Méxican Restaurants SHRIMP COOKED WITH MEXICAN BUTTER Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large raw shrimp (peeled, deveined, tails on or off as preferred); 6 tbs unsalted butter (for Mexican butter sauce); 1 tbs olive oil; 3 cloves garlic (finely minced); 2 tbs lime juice (fresh); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tsp chipotle in adobo (finely chopped) or 1 tsp adobo sauce; 1 each yellow onion (medium, sliced into 1/2-inch rings); 2 each bell peppers (red and green, sliced into 1/2-inch strips); 1 tbs olive oil (for tossing veggies); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 cup fresh guacamole; 0.75 cup pico de gallo; 8 each warm corn or flour tortillas; 2 cups Mexican-style rice (cooked); 1 cup refried or whole black beans (warm); 0.25 cup fresh cilantro (chopped, for garnish); 4 each lime wedges; 0.5 cup crumbled queso fresco or cotija; 2 tsp hot sauce (optional)

Inspired by Carmelita's Méxican Restaurant

Time40m

Serves4

CHOICE OF MEAT GRILLED ONIONS & BELL PEPPERS GUACAMOLE PICO TORTILLAS RICE & BEANS

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Ingredients

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Protein & Marinade

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

6 tbs unsalted butter (for Mexican butter sauce)

1 tbs olive oil

3 cloves garlic (finely minced)

2 tbs lime juice (fresh)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp dried oregano (preferably Mexican oregano)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 tsp chipotle in adobo (finely chopped) or 1 tsp adobo sauce

Grilled Vegetables

1 each yellow onion (medium, sliced into 1/2-inch rings)

2 each bell peppers (red and green, sliced into 1/2-inch strips)

1 tbs olive oil (for tossing veggies)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Sides & Toppings

1 cup fresh guacamole

3/4 cup Pico de gallo

8 each warm corn or flour tortillas

2 cups Mexican-style rice (cooked)

1 cup refried or whole black beans (warm)

1/4 cup fresh cilantro (chopped, for garnish)

4 each Lime wedges

Finishing & Optional

1/2 cup crumbled queso fresco or cotija

2 tsp hot sauce (optional)

Method

Protein & Marinade

Prepare shrimp

Rinse shrimp and pat dry with paper towels. If not already deveined or peeled, remove shells and devein, leaving tails on or off per preference.

Make marinade

In a medium bowl combine 4 tablespoons melted butter (reserve 2 tbs for finishing), 1 tablespoon olive oil, minced garlic, lime juice, ground cumin, smoked paprika, dried oregano, chopped chipotle in adobo (or adobo sauce), kosher salt, and black pepper. Whisk until smooth.

Marinate shrimp

Add shrimp to the bowl and toss to coat thoroughly. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid 'cooking' the shrimp with the acid).

Grilled Vegetables

Prep & grill vegetables

Toss sliced onions and bell peppers with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Heat a grill or large cast-iron skillet over medium-high heat until hot. Grill or sauté the vegetables, stirring occasionally, until they are softened and charred in spots, about 8–10 minutes. Transfer to a plate and keep warm.

Cooking shrimp in Mexican butter

Cook shrimp

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the remaining 2 tablespoons butter to the pan. When butter is foamy and beginning to brown slightly, add shrimp in a single layer (reserve excess marinade). Cook without moving for 1–1.5 minutes to get a sear, then flip and cook another 1–1.5 minutes until shrimp are opaque and just cooked through (total 2–3 minutes depending on size). Do not overcook.

Finish with Mexican butter sauce

Push shrimp to one side of the pan, add the reserved marinade and any juices from the vegetable plate to the butter, and simmer 30–45 seconds to reduce slightly. Spoon the butter sauce over the shrimp and vegetables to coat. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if desired.

Assembly & Serving

Warm tortillas and plates

Warm tortillas in a dry skillet or wrapped in foil in a low oven (or microwave covered with a damp towel) until pliable, about 30–60 seconds per tortilla on a skillet or 10 minutes in a 300°F oven for a stack.

Build tacos or plates

Option A (tacos): Place 1–2 tablespoons rice or a smear of beans on each tortilla if desired, add 3–4 shrimp per tortilla, top with grilled onions and peppers, a spoonful of pico de gallo, and a dollop of guacamole. Sprinkle with chopped cilantro and crumbled queso fresco. Serve with lime wedges and hot sauce on the side. Option B (plate): Arrange rice and beans on the plate, top with 6–8 shrimp and a generous serving of grilled vegetables, garnish with pico, guacamole, cilantro, queso, and lime wedges.