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Easy Peruvian Shrimp

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This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it's full of delicious bold flavors that I absolutely love! |

Do you ever find yourself getting in flavor ruts?

For the past few years, I feel like 90% of the stuff I’ve cooked at home tends to fall in the Mexican, Italian, Mediterranean, American, Vietnamese or Thai sort of categories. And while those are all my faves and are so dang delicious, I’ve been craving some new ethnic flavor profiles lately. I tend to gravitate toward food that’s on the fresh and healthier side and features nice bold flavors, but doesn’t require tons of unusual spices or such that I’ll use once and then never again. Stuff that’s easy to adapt for different diets, especially if I’m having friends over with different health needs. And stuff that’s — well, you know me — quick an easy to prepare. ;)

Well, I feel like I’m going to be on this little flavor mission for awhile. So if you have any recommendations, I wanna hear ’em!

But in addition to this yummy green Guatemalan pepitas sauce that I shared on the blog last week, one of my other favorite discoveries of the month is this ultra-simple and ultra-flavorful Peruvian seasoning mix that I used to make a red sauce for shrimp. This whole dish can be ready to go in less than 15 minutes, it’s made with spices that you probably already have in your pantry, it’s naturally gluten-free, and it is full of big, bold flavors that I think you are positively going to love.

Peruvian food, for the win!

This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it's full of delicious bold flavors that I absolutely love! |

Oh, and it’s also super vibrant and colorful, which always makes me happy. Love me a colorful plate of food. :)
This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it's full of delicious bold flavors that I absolutely love! |

To make this dish, simply round up a pound or so of shrimp. (Or you could also make this sauce and serve it with chicken or pork, or even just veggies.) Sauté them up with some garlic until they’re cooked through.

This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it's full of delicious bold flavors that I absolutely love! |

Then, while the shrimp are cooking (or beforehand), whip up a simple sauce made with white wine (or you can sub in chicken or veggie stock, if you don’t like to cook with wine), lemon or lime juice, lots of smoked paprika and cumin, salt, and pepper. Remove the shrimp and garlic from the pan once they have cooked, then let the sauce take a turn to cook and simmer down in the pan for a few minutes. Then combine everything, sprinkle it with lots of fresh cilantro…

This Easy Peruvian Shrimp recipe takes less than 15 minutes to make, and it's full of delicious bold flavors that I absolutely love! |

…and dish it up! I served atop a bed of rice, along with a side of beans, but go with whatever sounds good to you. Just get ready for a big pop of flavor, because that Peruvian sauce is absolutely delicious. It’s smoky, it’s tangy, it’s a little bit spicy, and it’s herby. But don’t worry — all of those flavors come together perfectly, and the result is one amazing dish that I couldn’t stop making this month. Seriously, three meals in, I’m still not tired of it. :)

So cheers to exploring new flavors this season! Here’s to hopefully many more to come!

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Easy Peruvian Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


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!


  • 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


  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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48 comments on “Easy Peruvian Shrimp”

  1. This is making my mouth water. Looks so delicious!

  2. I love playing around with new flavors! Have you tried much El Salvadoran food? We’ve been obsessed with it lately! :)

  3. Looks great, looking forward to cooking it! I’m thinking that sauce would also work nicely with cod or other white fish that has some body, and of course chicken thighs. Since you’re looking for new flavor profiles, consider Turkish cuisine. Some of the best food I’ve ever eaten was in Turkey, and it’s somewhat different than what you’ve been working with.

  4. Looks equally good with chicken instead of shrimp.

  5. This is one I’m going to have to try, probably with chicken or port.  A couple of years ago we went to an incredible market in Callao, Peru (the port city for Lima) that was utterly amazing.  The fish part of the market was really clean, and the produce was the most gorgeous I think I’ve ever seen.  So may varieties of corn and potatoes, huge squash, huge cabbages…  We went to the market as part of a cooking class, and the food we had was just wonderful.  I bought a big Peru cookbook, which I’ll probably never be able to use because so many of the ingredients can’t be found outside Peru.  So I’m game for any Peruvian recipes you post using easily accessible ingredients.

  6. Ooh, this looks so good! There’s a Peruvian restaurant near me that serves chicken with green sauce, and the sauce is freaking amazing. I want to say it has cilantro, jalapenos, and maybe some mayo? It’s kind of a chimichurri/aioli hybrid and it’s so good!!

    • Thanks, Tara — we hope you enjoy it! And that chimichurri/aioli hybrid sounds fantastic! :)

  7. Okay – cannot wait to make this. My family consistently ends up falling into the flavor rut. I love when a different combination of the same ingredients/spices comes up with a completely different effect. Thanks for the tips here!

  8. Love that pretty red shrimp!

  9. Every week we try to make dinner from a different country & then learn about that country during dinner. Originally we started this tradition to help my kids learn more about world geography, but it has been a great way to explore different flavors & dishes that we would have never tried (or heard of) otherwise. 

    • That’s such a fun tradition, we really love that! Thanks for sharing with us, Taylor!

  10. This looks fantastic, and I love how simple it is. To add in a few veggies for extra crunch and for a full balanced meal, what would you suggest? Have you tried any that didn’t work out so well? I’m thinking of trying some bell pepper, mushrooms, and zucchini. 

    • Thanks, Julia! If you wanted to add some extra veggies, we think the three you mentioned would be great in this!

  11. I’m still trying to figure out why is it called Peruvian, I don’t see anything  Peruvian about

    • Hi Cesar — it’s the blend of spices we used in the recipe (typically used in Peruvian cuisine). We hope you enjoy!

  12. this is amazing i am definitely going to bug my mom to try this ;) . can’t wait for some thanksgiving recipes!!

  13. I’m definitely making this!!!

  14. I really like the movie hairspray :)

  15. Looks so delicious my mouth is getting very watery

  16. How spicy is this – as in hot spicy??

    • Hi Julia! We find that it has just the right amount of heat to it, but everyone’s palate and spice tolerance is different, so if you’re concerned about it being too spicy, you could always use a little less smoked paprika. We hope this helps!

  17. We just made this and it was delicious! Though we did think it was a bit over seasoned, a tablespoon of paprika and cumin seemed like a bit much. Maybe it had to do with the fact that we used chicken stock instead of wine. Definitely willing to make it again!

  18. I love Shrimp! In fact i just finished making Butter Garlic Shrimp for lunch. I just copied the ingredients and included it on my grocery list. I will be making this recipe tomorrow. thank you Ali!

  19. I made this and it was fabulous! everyone loved it! it had all the right flavors, smoky, a very little heat and herby for sure!! Try it you will not be disappointed.

  20. The first time I made this we had chicken tenderloins on hand and it was AMAZING! I meal plan for a month at a time and this is one of our very favorites each month!

  21. Wow, this was really good and so easy! I’m a big fan of smoked paprika and it added great flavor and depth. Make more sauce, as its really good over the rice that is a good accompaniment for the shrimp. My husband, aka Mr. Fussy, gave it high marks. Quick and tasty=perfect!

    • Thank you so much, Marlene — we’re happy you and your husband enjoyed it! :)

  22. Super easy to make and DELICIOUS! My husband and I both loved it.

  23. I had a bunch of shrimp and was looking for something different to do with it last night, I decided on this recipe over rice and my husband and I loved it! I forgot to grab wine but it was still divine with veggie stock. Thanks for helping us out of our flavor rut, y’all!

  24. I have not since I just read your recipe. However, I love the spices, including garlic and can’t wait to try!!

  25. Did you switch rocoto pepper out for paprika?

  26. This is so good! Was worried because it smelled very potent but what a great mix of flavors!

  27. Delicious! And easy to make. Added to my list, and make it regularly. Thank you!

  28. This is really great! Made it with 3/4 the salt. For me, the salt could have been halved overall. My liquid never came to a thick consistency even after cooking longer, and the color wasn’t as vivid, but the flavor was great. I’m not a wine person, and the white wine was perfect in the sauce. Will definitely make again.

  29. I made this tonight and I have to admit I was a little skeptical but this was delicious! So simple yet so delicious :) I’ll definitely be making it again!

  30. The flavour is wonderful. But I think that I would cook the spices before making them into a sauce. I found it a bit gritty (not really but that’s the only word that kinda works). I think if I cooked the spices before it would be better. Otherwise it was excellent. I doubled the sauce bc we like sauce. Had it with shrimp. Will make again.