Easy Peruvian Shrimp
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(8)
Ingredients
4 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Remove from the heat and serve immediately, garnished with fresh cilantro.
Step 5
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