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This filling Shrimp with Smoky Ancho Butter turns everyday items into a fancy dinner that's done in just half an hour. The deep, smoky chile butter wraps around juicy shrimp, giving you a brand new way to enjoy seafood right at home.
I came up with this dish when I was trying to copy a meal from our go-to beach restaurant in Baja. Now my family asks for it whenever we want that eating-out feeling while staying in.
Ingredients
- Large shrimp: Go for fresh if you can, but thawed frozen ones work great too
- Unsalted butter: Makes the base of our sauce so you can add just the right amount of salt
- Ancho chili powder: Adds smoky depth without too much heat, great for folks who want flavor more than spice
- Fresh garlic: Chop it right before cooking to get the most aroma
- Lime juice: Adds brightness and balances out the rich butter
- Sea salt: I like the flaky kind for finishing, but regular kosher salt works fine while cooking
- Fresh cilantro: Its fresh, green taste goes really well with the smoky ancho
- Lime wedges: Super important for serving so everyone can add extra tang if they want
Step-by-Step Instructions
- Get Your Shrimp Ready:
- Make sure to dry your shrimp completely with paper towels. This key step helps them sear properly instead of steam. Look for any leftover shell bits and make sure they're totally deveined. Dry shrimp brown better and that means more flavor.
- Make Your Ancho Mix:
- Melt two tablespoons of butter in a big pan over medium heat until you see tiny bubbles. Stir in the ancho chili powder and keep mixing for a full minute. Keep an eye on it as the powder releases its oils and smell. This step turns the raw powder into a rich flavor starter.
- Add Flavor Boosters:
- Throw in your chopped garlic to the spicy butter and stir non-stop so it doesn't burn. Cook just until you can smell it, about 45 seconds. The garlic should get soft but not brown, which would make it taste bitter.
- Cook Your Shrimp Just Right:
- Put your dried shrimp in the pan in one layer making sure each touches the hot surface. Add some salt and cook for about 2 minutes on the first side until they start turning pink with golden spots. Flip them over and cook another 1-2 minutes until they're pink all over and just barely opaque. Cooking time changes with shrimp size, and don't leave them too long or they'll get rubbery.
- Make Your Smooth Sauce:
- Take the pan off the heat as soon as the shrimp are done. Add the rest of your butter and lime juice, letting the leftover heat melt everything while you gently toss the shrimp. The butter will mix with the pan juices to make a velvety sauce that sticks to each shrimp.
- Add Fresh Touches:
- Throw fresh cilantro on top just before you serve. The warmth will bring out the herb's smell and flavor. Put lime wedges around your serving dish so everyone can squeeze as much as they want.
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Ancho chile is really just a dried poblano pepper, and it gives this meal its special smoky taste without being too hot. The first time I made this for my nephew who usually hates seafood, he asked for more and has loved it ever since. Something about mixing butter with mild chile heat seems to win over even the pickiest seafood eaters.
Perfect Pairings
The smoky butter sauce opens up lots of options for side dishes. Cilantro lime rice soaks up all that yummy sauce while adding a fresh twist. If you're watching carbs, try cauliflower rice instead. I often serve this with a simple avocado salad dressed with just lime juice and a bit of salt to match the main dish flavors while adding different textures.
Make-Ahead Options
This dish tastes best right after cooking, but you can get some things ready ahead of time. You can make the ancho butter up to three days early and keep it in the fridge. Just warm it up gently before adding shrimp. You can also clean and devein your shrimp a day before and keep them covered in the fridge. Just do the actual cooking right before eating since reheated shrimp tend to get tough.
Spice Variations
Ancho chile gives a nice smoky background, but you can change the heat level to suit what you like. For more kick, add a tiny bit of cayenne or swap half the ancho for chipotle powder. For a milder dish, use half the ancho and add sweet paprika instead. Each change creates a different flavor while keeping the dish's heart intact. My family likes the original version best, but I sometimes make a spicier one when it's just for my partner.
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Common Recipe Questions
- → What is ancho chili powder?
Ancho chili powder comes from ground-up dried poblanos and gives food a gentle, smoky kick without too much heat, making dishes taste better without overwhelming them.
- → Can I use frozen shrimp for this dish?
Absolutely! Just put your frozen shrimp in cold water for about 15-20 minutes to thaw them out, then dry them with paper towels before cooking.
- → What can I substitute for cilantro?
Don't like cilantro? No problem! Sprinkle some chopped parsley or sliced green onions on top instead for that fresh touch.
- → What does lime juice add to the dish?
The lime juice brings a bright, zingy flavor that cuts through the rich butter and complements the smoky ancho spice perfectly.
- → Can I make this dish spicier?
Sure thing! Just toss in some cayenne or a few red pepper flakes along with the ancho powder if you want more kick in your meal.
- → What should I serve alongside this dish?
This tasty shrimp goes great with a side of fluffy rice, some crusty bread for sauce-soaking, or a simple green salad to balance out the rich flavors.