2 pounds jumbo shrimp, size 21/25; peeled and deveined
1½ teaspoons kosher salt, plus more to taste
1 teaspoon lime zest, yield from about 1 lime
1½ tablespoons lime juice, yield from about 2 limes
1 cup cilantro, loosely packed
3 cloves garlic, peeled and minced
1 jalapeño, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon honey
2 tablespoons neutral oil, for frying; divided
For serving:
Cilantro, minced
Cotija cheese, crumbled
1 jalapeño, trimmed and thinly sliced
¼ red onion, peeled and very thinly sliced
1 lime, cut into wedges
Prepare the shrimp:
Pat the shrimp dry and transfer them to a large bowl. Season with 1½ teaspoons kosher salt. Refrigerate until needed.
Prepare the marinade:
Place the lime zest, lime juice, cilantro, garlic, jalapeño, extra virgin olive oil, and honey in a food processor. Pulse until a sauce forms. Taste and add a pinch of kosher salt. If you prefer a sweeter marinade, add a teaspoon more honey.
Marinate the shrimp:
Pour the marinade over the shrimp and transfer to the refrigerator for 10 minutes.
Fry the shrimp:
Heat 1 tablespoon neutral oil in a wide skillet over medium-high heat. Once very hot, use tongs to arrange half the shrimp in an even layer. Don’t pour the shrimp with the marinade into the skillet, as they will steam instead of sear. Cook for 2 to 3 minutes and then flip. Continue cooking 2 to 4 minutes, depending on the size of your shrimp. Transfer to a serving platter. Cover with aluminum foil to keep warm.
Carefully wipe out the skillet and add 1 tablespoon neutral oil. Return the heat to medium-high. Once hot, fry the remaining shrimp in an even layer and transfer to the platter. See Note 1.
Finish the sauce:
Carefully wipe out the skillet once more. Pour the marinade from the bowl into the skillet. Bring to a boil. Reduce the heat to low and simmer for 1 to 2 minutes. It will darken in color. Taste and add salt and pepper. Turn off the heat.
To serve:
Spoon the sauce over the cooked shrimp. Garnish with minced cilantro and cotija cheese as well as slices of jalapeño and red onion. Serve with lime wedges. Enjoy!
Note 1: Depending on the size of your skillet and shrimp, you may need to fry in 3 batches. Wipe out the skillet between batches and add more oil as needed.
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Recipe:
2 pounds jumbo shrimp, size 21/25; peeled and deveined
1½ teaspoons kosher salt, plus more to taste
1 teaspoon lime zest, yield from about 1 lime
1½ tablespoons lime juice, yield from about 2 limes
1 cup cilantro, loosely packed
3 cloves garlic, peeled and minced
1 jalapeño, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon honey
2 tablespoons neutral oil, for frying; divided
For serving:
Cilantro, minced
Cotija cheese, crumbled
1 jalapeño, trimmed and thinly sliced
¼ red onion, peeled and very thinly sliced
1 lime, cut into wedges
Prepare the shrimp:
Pat the shrimp dry and transfer them to a large bowl. Season with 1½ teaspoons kosher salt. Refrigerate until needed.
Prepare the marinade:
Place the lime zest, lime juice, cilantro, garlic, jalapeño, extra virgin olive oil, and honey in a food processor. Pulse until a sauce forms. Taste and add a pinch of kosher salt. If you prefer a sweeter marinade, add a teaspoon more honey.
Marinate the shrimp:
Pour the marinade over the shrimp and transfer to the refrigerator for 10 minutes.
Fry the shrimp:
Heat 1 tablespoon neutral oil in a wide skillet over medium-high heat. Once very hot, use tongs to arrange half the shrimp in an even layer. Don’t pour the shrimp with the marinade into the skillet, as they will steam instead of sear. Cook for 2 to 3 minutes and then flip. Continue cooking 2 to 4 minutes, depending on the size of your shrimp. Transfer to a serving platter. Cover with aluminum foil to keep warm.
Carefully wipe out the skillet and add 1 tablespoon neutral oil. Return the heat to medium-high. Once hot, fry the remaining shrimp in an even layer and transfer to the platter. See Note 1.
Finish the sauce:
Carefully wipe out the skillet once more. Pour the marinade from the bowl into the skillet. Bring to a boil. Reduce the heat to low and simmer for 1 to 2 minutes. It will darken in color. Taste and add salt and pepper. Turn off the heat.
To serve:
Spoon the sauce over the cooked shrimp. Garnish with minced cilantro and cotija cheese as well as slices of jalapeño and red onion. Serve with lime wedges. Enjoy!
Note 1: Depending on the size of your skillet and shrimp, you may need to fry in 3 batches. Wipe out the skillet between batches and add more oil as needed.