Mexican Garlic Butter Shrimp

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A beloved coastal Mexican classic featuring plump shrimp swimming in a fragrant pool of golden garlic-infused butter with a kick of dried chile and a bright splash of lime. This skillet dish comes together in minutes and is best sopped up with warm corn tortillas or crusty bread to soak up every drop of sauce.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 920 mgSodium
• 480 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Garlic Butter Base

• 12 cloves garlic, finely minced (about 1/4 cup)
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 2 dried guajillo chiles, stemmed, seeded, and torn into strips

For the Shrimp and Sauce

• 1.5 lbs large shrimp, peeled and deveined
• 1/4 cup tequila
• 2 limes, juiced (about 1/4 cup)
• 1 tsp kosher salt
• 1/2 tsp black pepper

For Serving

• 1/4 cup fresh cilantro, chopped
• Warm corn tortillas or crusty bread, for serving
• Lime wedges, for serving

Directions

1. Pat the shrimp dry with paper towels and season evenly with the kosher salt and black pepper; set aside while you prep the base.
2. If your dried guajillo chiles are stiff, toast them in a dry skillet over medium heat for 20 seconds per side until just fragrant, being careful not to scorch them.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-low. Add the minced garlic and chile strips and cook gently for 2 to 3 minutes until the garlic is pale golden and very fragrant – keep the heat moderate so the garlic softens rather than browns.
4. Raise the heat to medium-high and add the shrimp in a single layer. Sear undisturbed for about 90 seconds per side until the shrimp curl and turn coral-pink with a slight char.
5. Carefully pour in the tequila and let it bubble vigorously for 30 seconds to cook off the alcohol, scraping up any browned bits from the bottom of the pan.
6. Squeeze in the lime juice, drop in the remaining 2 tablespoons of butter, and swirl the skillet continuously until the butter melts into a glossy, emulsified sauce that coats the shrimp.
7. Taste and adjust salt, then shower the dish with the chopped cilantro and give one final toss.
8. Transfer to a warm shallow bowl, spoon over every drop of the garlic butter, and serve immediately with warm tortillas or bread for sopping, plus extra lime wedges on the side.

Cook’s Notes

• Use the freshest, highest-quality shrimp you can find – wild-caught if available – because this simple preparation showcases their flavor front and center.
• Keep the heat gentle when cooking the garlic: golden and softened is the goal, while dark brown turns the whole batch bitter in seconds.
• For a heartier coastal meal, serve alongside Mexican white rice, a simple avocado-and-cucumber salad, and a chilled cerveza.
• A finishing shower of crumbled queso fresco or a drizzle of Mexican crema adds a cooling, creamy contrast to the rich butter.
• Toast the guajillo chiles briefly even if they seem pliable – it wakes up their fruity, earthy notes and makes the butter taste deeper.

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