Broiled Mexican-Style Shrimp With Garlic and Limes
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A great appetizer or main dish. Servings below are for appetizer portions. Another adopted recipe originally submitted by Mean Chef.
- Ready In:
- 2 lbs large shrimp, shell-on
- 12 garlic cloves, peeled
- 2 serrano chilies, stems and seeds removed, and minced
- 3 1⁄2 tablespoons fresh cilantro, minced
- 1 1⁄2 tablespoons freshly squeezed lime juice
- 8 tablespoons hot melted butter
- salt & freshly ground black pepper
- To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
- Leave the legs intact.
- Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
- Arrange the split shrimp in a single layer on a sheet pan.
- Cover and refrigerate until ready.
- Place the garlic in a small saucepot with enough water to cover them.
- Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
- Drain the water and refresh the garlic cloves with cold water.
- Allow to cool.
- Mince the cooked garlic.
- Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
- Remove the shrimp from the refrigerator.
- Brush the shrimp with the melted garlic/cilantro butter.
- Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
- Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
- Serve with lots of paper napkins and an empty bowl for the shells.
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I used the 16-20 size prawn, served for dinner and they were wonderful. I love cilantro and especially in combination with lime & garlic. Just the right amount of flavor so it did not overpower the taste of the prawns. They were not only tasty but very attractive too with the red peppers & green chopped cilantro. Next time I will make these for appetizers but will use smaller prawns , remove the shells, leaving on the tails (I am just thinking of the carpet etc if it's a stand-up do) Thanks Mean Chef for yet another excellent recipe. FYI I served the prawns with parsley rice, Onion Flowers, Snowpeas with water chestnuts (stir fried) very attractive on the dinner plate1Reply