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Print Wulf's Kitchen: Chili Rubbed Shrimp with Chili Lime Butter
Serves: 4 as a main course (6-8 as an appetizer)
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty: EasyOur signature chili lime spice blend is a perfect pair for shrimp, and we are not the only ones who think so. Chef Fernanda Tapia combines Mexican blue shrimp with chili lime spice for a simple, flavorful dish. Grill them up or sear them in a pan. It doesn’t matter. The mouthwatering result will be the same, especially with the addition of a compound chili lime butter.
You can use any shrimp for this recipe, but Chef Fernanda recommends the blue shrimp because they have the tails attached.
This recipe will make enough to feed four as a main course, but even more if you serve it as an appetizer at your next summer barbecue. Beware though, these shrimp are so good, your guests might never leave.
Recipe by Chef Fernanda Tapia. Fernanda is an award-winning Boston-based private chef. You can follow Chef Fernanda on Instagram.
Ingredients
For the butter
- 1 stick unsalted butter, at room temperature
- 1 tablespoon Wulf’s chili lime spice blend
- Pinch kosher salt
- Zest of one lime
For the shrimp
- 1 pound Mexican blue shrimp, peeled, deveined and tail-on
- Juice of ½ lime, plus additional wedges for garnish
- 1 ½ teaspoon Wulf’s chili lime spice blend
- Big pinch kosher salt
- Canola oil, for the pan
- A few cilantro sprigs, for garnish
Instructions
For the butter
1.
In a medium bowl, beat butter together with the chili lime spice blend, kosher salt, and lime zest until everything is well combined. The spice mix should be evenly distributed so you won’t see big streaks of pale butter left.
2.
Set compound butter aside at room temperature while you prepare the shrimp.
For the shrimp
1.
Toss shrimp in a large bowl with lime juice, chili lime spice blend, and a big pinch of kosher salt. Let the shrimp marinate for at least 10 minutes, or up to an hour.
2.
Heat a large pan over high heat. Drizzle the pan with canola oil and add the shrimp, cooking for just about 1 minute per side. The shrimp will be plump and firm when they’re done cooking. (Alternatively, you can grill the shrimp over medium high heat).
3.
Remove shrimp from heat. Transfer to a serving platter and slather them with the soft compound butter. It will melt into the hot shrimp. Garnish with cilantro leaves and lime wedges.