Shrimp (yucatán, Mexico) Recipe
Sautéed shrimp topped with arugula, pickled red onions & drizzled with jalapeño-garlic aioli.
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Ingredients
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Shrimp
Pickled Red Onions
Jalapeño-Garlic Aioli
For Serving
Method
Pickled Red Onions
- 1
Prepare the Pickled Red Onions
In a small saucepan, combine the white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Place the sliced red onions in a jar and pour the vinegar mixture over them. Let sit for at least 30 minutes to pickle.
Jalapeño-Garlic Aioli
- 2
Make the Jalapeño-Garlic Aioli
In a bowl, mix together the mayonnaise, minced jalapeño, garlic, and lemon juice until well combined. Set aside in the refrigerator to chill until ready to serve.
Shrimp
- 3
Sauté the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, cumin, paprika, salt, and black pepper. Cook for 3-4 minutes, or until the shrimp are pink and opaque. Remove from heat.
