Restaurants›Joe's Seafood, Prime Steak & Stone Crab›Madagascar Shrimp Recipe

Madagascar Shrimp Recipe

Inspired by Joe's Seafood, Prime Steak & Stone Crab
Time35m
Serves4

Key Lime Aioli

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Ingredients

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Shrimp

Key Lime Aioli

Optional Crunch / Serving

Method

Key Lime Aioli

1

Make the aioli

Zest two key limes into a small bowl, then juice them to yield about 2-3 tablespoons of juice. In a medium bowl combine 1 cup mayonnaise, lime zest, lime juice, 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 teaspoon honey. Whisk until smooth.

2

Season the aioli with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Drizzle in 1 teaspoon extra virgin olive oil and whisk again to emulsify and smooth the texture. Taste and adjust — add more lime juice for brightness, honey for balance, or salt as needed.

3

Cover and refrigerate the aioli for at least 20 minutes (or up to 24 hours) to allow flavors to meld. Bring to cool-chilled temperature before serving alongside hot shrimp.

Shrimp

4

Prepare shrimp

Pat the shrimp dry with paper towels to remove surface moisture. This helps achieve a good sear and prevents steaming.

5

In a large bowl toss the dried shrimp with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon sweet smoked paprika and 1 teaspoon garlic powder until evenly coated. Add 2 tablespoons olive oil and toss again to coat.

6

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon butter and swirl to melt. Add the seasoned shrimp in a single layer (cook in two batches if necessary to avoid crowding). Sear shrimp 1.5–2 minutes per side, until pink and opaque with a light golden crust; total cooking time depends on size (do not overcook).

7

Remove cooked shrimp to a warm plate. Repeat with remaining shrimp, adding a few drops of oil between batches if needed.

8

After all shrimp are cooked, return the full batch to the pan off heat for 30 seconds and toss with chopped cilantro (2 tablespoons) to distribute fresh flavor.

9

If using toasted panko for crunch: sprinkle the 1/2 cup toasted panko into the pan and toss quickly to combine (do this just before serving so the panko stays crisp). Garnish with thinly sliced scallions if desired.

10

Serve the hot shrimp immediately with chilled Key Lime Aioli on the side and lime wedges for squeezing.