Photo: Belén Fleming of Belu Photography
When I was growing up, my family took a few vacations to the Gulf Coast of Florida. One of our favorite shrimp dishes there was a spicy Yucatán peel-and-eat version. In this recipe, I recreate the flavors of that dish but incorporate peeled shrimp to eliminate the mess when eating.
The restaurant serves it with crusty bread to soak up the wonderful, spicy sauce. I like to serve mine with cauliflower rice, which also absorbs all the great flavor.
Baked Yucatán Shrimp
Serves 4–6
- ½ cup ghee
- 2 Tbsp. garlic, minced
- 3–4 tsp. chili-garlic sauce
- 2 tsp. salt
- 1 tsp. black pepper
- 4 large limes, juiced
- ¼ cup cilantro, chopped
- 2 lbs. of 21-count shrimp, peeled and deveined
Preheat the oven to 400 degrees F. Arrange the shrimp in one layer in an ovenproof baking dish with only the tails overlapping. Melt the ghee in a medium saucepan. Add garlic, chili paste, salt and pepper and simmer for one minute. Pour the seasoned ghee over the shrimp. Bake the shrimp for 12–15 minutes or until pink. Top the baked shrimp with the fresh lime juice and cilantro.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.
