Guajillo Shrimp
Elevate your seafood game with this vibrant and smoky Guajillo Shrimp recipe! Featuring tender shrimp bathed in a rich, homemade guajillo pepper sauce, this dish bursts with bold flavors inspired by traditional Mexican cuisine. The sauce, made from softened guajillo peppers blended with garlic, onion, and ripe Roma tomatoes, is cooked to perfection, infusing the shrimp with a smoky depth and a touch of spice. Seasoned with aromatic spices like smoked paprika and cumin, then brightened with fresh lime juice and cilantro, this dish strikes the perfect balance of savory, tangy, and fresh. Ready in just 35 minutes, Guajillo Shrimp makes a stunning weeknight meal served with tortillas, rice, or as a standalone centerpiece. Perfect for seafood lovers craving something adventurous, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Dried guajillo peppers
- 2 cups Boiling water
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 0.5 pieces White onion, diced
- 2 pieces Roma tomatoes, diced
- 1 pound Raw shrimp, peeled and deveined
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 8 pieces Tortillas (optional, for serving)
Instructions
Remove the stems and seeds from the dried guajillo peppers. Place the peppers in a heatproof bowl and pour boiling water over them. Cover and let them soak for 10 minutes, until softened.
In a blender, combine the soaked guajillo peppers, 1/2 cup of the soaking water, minced garlic, diced onion, and diced tomatoes. Blend until smooth and set aside.
Heat the olive oil in a large skillet over medium heat. Add the blended guajillo sauce and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
Season the raw shrimp with smoked paprika, ground cumin, salt, and black pepper. Add the shrimp to the skillet with the guajillo sauce and stir to coat them evenly.
Cook the shrimp in the sauce for 4-5 minutes, or until they turn pink and are cooked through.
Remove the skillet from heat and stir in fresh lime juice and chopped cilantro. Adjust seasoning with additional salt or lime juice if needed.
Serve immediately with warm tortillas, over rice, or enjoy as a standalone entrée.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 19.7 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3282 mg | 70% | |
*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.
