Deviled Shrimp
Spice up your dinner table with this bold and flavorful Deviled Shrimp recipe, a fiery Mexican-inspired dish that’s perfect for seafood lovers! Juicy, tender shrimp are seared to perfection and then smothered in a rich, smoky chili sauce made from guajillo and arbol chilies, roma tomatoes, and aromatic garlic. A touch of soy sauce and lime juice adds a balance of savory and tangy notes, elevating the dish to restaurant-quality status. Ready in just 35 minutes, this easy recipe is ideal for busy weeknights or a fiery date night dinner. Serve it over fluffy white rice or with crusty bread to soak up every last drop of the irresistible sauce. Don't forget to garnish with fresh cilantro for an added pop of freshness! Perfect for fans of spicy seafood dishes, this one-pot wonder will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 pieces dried guajillo chilies
- 2 pieces dried arbol chilies
- 2 pieces roma tomatoes
- 0.5 cup white onion, chopped
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 cups white rice or crusty bread (for serving)
Instructions
Remove the stems and seeds from the guajillo and arbol chilies. Place them in a bowl and cover with hot water. Let them soak for 10 minutes or until softened.
While the chilies soak, bring a small pot of water to a boil. Add the roma tomatoes and cook for 3-4 minutes, or until the skins start to peel. Remove from the pot, let cool slightly, and peel off the skins.
In a blender, combine the soaked chilies, peeled tomatoes, chopped white onion, garlic cloves, chicken broth, and soy sauce. Blend until smooth to create the chili sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side, or until just pink and opaque. Remove the shrimp and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Pour in the chili sauce and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the cooked shrimp to the skillet and mix to coat with the sauce. Add the lime juice and stir well. Cook for an additional 2 minutes to heat through.
Taste and adjust seasoning with more salt or lime juice, if desired.
Garnish with chopped fresh cilantro, if using, and serve immediately with white rice or crusty bread.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
