Shrimp Ixtapa Recipe

If shrimp are frozen, thaw thoroughly in the refrigerator or under cold running water, then pat dry with paper towels. Leave tails on or off per preference; tails on are traditional for presentation.

Using a paper towel, pat shrimp completely dry to ensure a good sear.

Season shrimp evenly with kosher salt, black pepper, paprika and optional garlic powder. Set aside for 5 minutes to come to room temperature briefly.

Sear shrimp

Heat a large sauté pan or skillet over medium-high heat until hot. Add the olive oil and 1 tablespoon of the butter. Swirl to coat the pan.

Add the shrimp in a single layer, making sure not to crowd the pan (work in two batches if necessary). Sear shrimp 1.5–2 minutes on the first side without moving them, until edges turn opaque and bottoms develop a light golden crust.

Flip shrimp and cook 1–1.5 minutes more until just opaque through but still tender. Remove shrimp to a plate and cover loosely with foil to keep warm. Do not overcook—shrimp should curl into a C shape rather than a tight O.

Reduce heat to medium. In the same pan, add the remaining 3 tablespoons butter. Once melted, add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the liquid to simmer and reduce by about half, roughly 1–2 minutes.

Stir in the lemon juice, chopped parsley, and optional red pepper flakes. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return the cooked shrimp and any accumulated juices to the pan. Toss in the garlic butter sauce for 30–60 seconds to warm the shrimp through and coat them evenly.

Transfer shrimp to a serving plate, spoon any remaining sauce over the top, garnish with extra parsley and serve immediately with lemon wedges on the side.

Optional serving suggestions: serve over rice, warm tortillas, crusty bread to soak up sauce, or with a simple green salad.