Shrimp (camaron) Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry thoroughly with paper towels. If not already done, peel and devein leaving tails on or off as desired.

Make marinade

In a medium bowl combine lime juice, 2 tbsp olive oil, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt, black pepper and chopped cilantro. Whisk until blended.

Marinate shrimp

Add dried shrimp to the marinade and toss to coat evenly. Cover and refrigerate 15–30 minutes (no longer than 1 hour) to let flavors penetrate. Do not overmarinate to avoid 'cooking' shrimp in the acid.

Heat pan

Place a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter; heat until butter foams and oil shimmers but before browning.

Sear shrimp

Remove shrimp from marinade (let excess drip off) and arrange in a single layer in the hot skillet. Cook 1.5–2 minutes without moving until undersides are golden, then flip and cook another 1–2 minutes until opaque and just cooked through. Total cook time 3–4 minutes depending on size. Work in batches if necessary to avoid crowding.

Deglaze & finish

Add the finely chopped shallot to the pan for the last 30–45 seconds between batches (or after all shrimp are cooked) and sauté briefly until softened. Pour in 3 tbsp white wine or chicken broth, scraping up browned bits from the pan with a wooden spoon. Cook 30–60 seconds to reduce slightly. If desired, stir in 1 tsp crushed red chili or a dash of hot sauce for extra heat.

Finish with butter & herbs

Turn heat to low and swirl in remaining butter (if any) to create a glossy sauce. Return all shrimp to the pan to warm through for 15–30 seconds and toss with pan sauce. Taste and adjust salt/pepper if needed. Sprinkle with extra chopped cilantro.

Serve

Transfer shrimp to a warm serving plate, garnish with lemon wedges to squeeze over shrimp. Serve immediately alongside rice, warm tortillas, salad, or crusty bread to soak up the sauce.