Spicy Yucatan Shrimp Recipe

Prepare rice base

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Stir in 1 cup rinsed long-grain rice and toast, stirring constantly, for 1–2 minutes so the grains are coated and slightly translucent at the edges.

Whisk together 2 cups vegetable broth (or water) and 2 tablespoons tomato paste until the paste is dissolved. Pour into the saucepan, add 1/2 tsp ground cumin and 3/4 tsp salt, bring to a simmer.

Cover, reduce heat to low, and simmer gently for 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper.

In a large skillet over medium-high heat, add 1 tablespoon neutral oil. When shimmering, add the seasoned shrimp in a single layer and sear 1 minute per side until just opaque (they will finish cooking later). Remove shrimp to a plate and set aside.

Lower heat to medium and add 3 tablespoons unsalted butter to the same skillet. Once butter melts and starts to foam, add 4 cloves minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 1 cup sliced summer squash and 1 cup quartered mushrooms to the skillet. Sauté 4–5 minutes until vegetables are tender and mushrooms have released their liquid and it has mostly evaporated. Stir occasionally to get light browning.

Stir in 1 tablespoon Indonesian sambal oelek, 1 tablespoon fresh lime juice, 1/2 tsp smoked paprika, and 1/4 tsp cumin. Mix well to coat the vegetables and cook 1 minute to bloom the spices.

Return the seared shrimp and any accumulated juices to the skillet. Toss everything for 1–2 minutes until shrimp are cooked through (opaque and just firm). Taste and adjust seasoning with more salt or sambal if you want more heat.

Turn off heat and stir in 2 tablespoons sliced scallion and 2 tablespoons chopped fresh cilantro. Squeeze an extra lime wedge over the pan if desired.

Divide the prepared Mexican rice among 4 plates (about 1/2 cup rice per serving if serving 4).

Place a bed of shredded lettuce (approx. 1/2 cup per serving) alongside the rice or under the shrimp, then spoon a quarter of the spicy Yucatan shrimp and vegetables over the lettuce.

Top each portion with about 3 tablespoons pico de gallo and a dollop (about 2 tablespoons) of sour cream. Garnish with additional cilantro and serve with lime wedges on the side.

Serve immediately while shrimp and rice are hot.