Dang Datil Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, remove the tail or leave tails on for presentation. Place shrimp in a medium bowl.

Make marinade

In a small bowl whisk together datil pepper hot sauce or datil paste, soy sauce, lime juice, honey, olive oil, minced garlic, grated ginger, smoked paprika, sea salt, and black pepper until smooth and well combined.

Marinate

Pour about three-quarters of the marinade over the shrimp (reserve the rest for basting/finish). Toss to coat so every shrimp is covered. Marinate in the refrigerator for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp with acid).

Heat pan or grill

Heat a large skillet or grill pan over medium-high heat until hot. If using a skillet, add 1 tablespoon neutral oil (not listed separately) and swirl to coat. If grilling, oil the grates lightly.

Sear shrimp

Working in a single layer, add marinated shrimp to the hot pan (discard marinade that sat with raw shrimp). Cook 1.5–2 minutes per side until pink and just opaque and a slight char appears at the edges. Do not overcook. If the pan is crowded, cook in batches.

Add butter and reserved marinade

Lower heat to medium-low, push shrimp to the side, add unsalted butter to the pan and let it melt. Pour the reserved portion of the marinade into the pan and simmer for 30–45 seconds until it thickens slightly and glazes the shrimp. Toss shrimp gently in the butter-sauce to coat evenly.

Finish

Remove shrimp from heat. Sprinkle with chopped cilantro, sliced green onions, and toasted sesame seeds if using. Serve immediately with lime wedges for squeezing over the shrimp.

Serve dang datil shrimp over steamed jasmine rice, with mixed greens or slaw on the side, or tuck into warmed tortillas or crusty bread to make tacos or sandwiches. Squeeze lime over the top and offer extra datil hot sauce on the side for added heat.