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Jalapeño Garlic-Butter Shrimp

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"My brother Trevor and I are known as the 'terrible Ts' of the family. Why? Because we're a pain, we're stubborn, and we usually get what we want. Yes, it's true. Well, Trev is a huge fan of Hawaiian food, and it's thanks to him that I first discovered Hawaiian-style shrimp. My version is more of a sweet-and-spicy take, with a mix of fresh jalapeños, mangoes, and both lemon and lime. And, yes, of course some butter, too, because butter and shrimp go together like peanut butter and jelly; they need each other. This may not be traditional, but it sure is good. Perfect for busy weeknights when you're looking for something a little more special but still quick and satisfying."

List of Ingredients

â—¦ 1 pound large, raw tail-on shrimp, peeled and deveined
â—¦ 4 tablespoons extra-virgin olive oil
â—¦ 2 tablespoons honey
â—¦ 4 to 6 cloves garlic, finely chopped
â—¦ 2 jalapeño peppers, seeded and chopped
â—¦ Juice of 1 lime
â—¦ Juice of 1 lemon
â—¦ 4 tablespoons salted butter
â—¦ Kosher salt and freshly ground pepper
â—¦ ¼ cup fresh cilantro, chopped


Recipe

In a large zip-top bag, combine the shrimp, 3 tablespoons of the olive oil, the honey, garlic, jalapeños, lime juice, and lemon juice. Turn to coat. Marinate in the fridge for 15 to 30 minutes.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. When the oil shimmers, use a slotted spoon to scoop the shrimp and garlic out of the marinade, reserving it, and transfer them to the skillet. Cook until the shrimp are pink, about 2 minutes per side. Add the reserved marinade, butter, and a pinch each of salt and pepper. Continue cooking until the garlic turns light golden brown, one to two minutes more.

Remove the skillet from the heat and stir in the cilantro.
Serve this shrimp over rice or stuff into tacos and finish it off with your favorite slaw.

Serves 4

Prep Time: 10 minutes
Cook Time: 10 minutes