Description
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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Remove from the heat and serve immediately, garnished with fresh cilantro.