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This is one of my all time favorite summer recipes. I curated it from a Food&Wine Magazine back in 2014 and have been making it ever since. I love it because it’s super easy and requires only a handful of ingredients – jumbo shrimp, garlic, dried, chilies, cherry tomatoes, cilantro, lemon, and clam juice. I’ve always loved jumbo shrimp so I tend to snap it up whenever I notice a sale. It’s great to have this short ingredient list filed away in my memory as a go to dinner plan for these opportunities. I made the last batch with heirloom cherry tomatoes which had a great flavor and added beautiful color. Thinking about shrimp for dinner – see the one pan jumbo shrimp recipe below!
Looking for more shrimp recipes? Try may warm shrimp salad or my grilled shrimp with lemon chili salt.
Notes on One Pan Jumbo Shrimp with Chili Butter
Use good quality shrimp: I tried this recipe once with frozen shrimp and it didn’t turn out the same. I would use the best quality shrimp you can find. The Whole Foods and Harris Teeter in our neighborhood but run specials on shrimp fairly regularly.
Serve with crostinis or crusty bread: The garlic chili butter this dish produces is awesome. You will want something to drag through the sauce. I always roast a few crostinis to accompany it.
One Pan Jumbo Shrimp with Cherry Tomatoes and Chili Butter
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
Description
This is one of my favorite summer recipes. It’s flavor is fantastic. Plus, you can make it in 20 minutes with only a handful of ingredients. I found it in a Food and Wine Magazine back in 2014 and have been making it ever since. It’s attributed to Chef Aarón Sánchez.
I always serve it with crostinis. You can drag them through the delicious garlic chili butter.
Ingredients
- olive oil
- 2 lbs fresh jumbo shrimp (approx. 20), peeled and deviened
- Sea salt and black pepper to taste
- 5 cloves of garlic, thinly sliced
- 2 or 3 dried arbol chilis, stemmed, seeded, and chopped
- 1 cup clam juice
- 3 tablespoons butter
- 10 oz cherry or grape tomatoes, halved
- juice of 1 large lemon
- 1 small bunch cilantro, chopped
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Heat a large skillet with 3 tbs olive oil. When hot, add the shrimp and cook 2-3 minutes per side until the turn pink. They won’t be cooked fully through at this point. Transfer shrimp to a plate and set aside. Make sure you don’t overcook the shrimp.
- Add another tablespoon of olive oil to the same pan and start add the garlic and chili. Satuee over low-medium heat for 2 minutes. The garlic and chilies should soften and become fragrant.
- Add the clam juice and bring pot to boil. Let simmer about 8 minutes (broth should reduce by approx a quarter).
- Add butter and whisk to combine. Once combined add cherry tomatoes. Cook approx 5 minutes and then add shrimp back to pan and cook through – about 2 minutes more.
- Stir in about ¼ of cilantro and the juice of lemon and serve.
