Gimme Some Oven Blog: Easy Peruvian Shrimp

I haven’t always loved shrimp. I remember being 15 or 16 years old, and accompanying my parents to a New Year’s Eve dinner. I decided I was going to be cool and grown up, and order myself a shrimp cocktail. BLEH! I remember hating the texture and the coldness of the shrimp. (Thanks for finishing off the rest of the shrimp cocktail, Mom!)

Fast forward over 20 years or so… palates change and shrimp is delightful!

What caught my eye for this recipe were the gorgeous photos posted on Gimme Some Oven, as well as the words “easy”, “15 mins” and “quick” just below the title ūüôā

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Hands down, one of the easiest and tastiest shrimp recipes I’ve cooked. Amazing flavours! That’s all I have to say about that.

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Recipe Rating: 5 Knives out of 5

Bon appétit!
Cindy

*****

Easy Peruvian Shrimp

This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it’s full of delicious bold flavors that’ll have you going back for more in no time!

Prep Time: 5 mins

Ingredients:

  • 1/2 cup dry white wine¬†(or chicken or vegetable stock)
  • 2 tablespoons freshly-squeezed lime or lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1.5 tablespoons olive oil
  • 1¬†pound jumbo raw shrimp, peeled and deveined (tails on or off!)
  • 4 cloves garlic, peeled and minced
  • chopped fresh cilantro leaves, for topping

Directions:

  1. In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined.  Set aside.
  2. In a large sauté pan, heat olive oil over medium-high heat.  Add shrimp and garlic, and sauté for 4-5 minutes, stirring occasionally, until the shrimp are cooked through and pink (and no longer gray).  Transfer the shrimp and garlic to a separate plate, and set aside.
  3. Return the sauté pan to the stove over medium-high heat.  Add in the white wine sauce, and cook for 1 minute, stirring occasionally.  (If you want a thicker sauce, you can let it boil down for an extra 2-3 minutes more.)  Carefully add in the shrimp, and stir until they are evenly coated with the sauce.
  4. Remove from the heat and serve immediately, garnished with fresh cilantro.
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