Spicy Guatemalan Shrimp Recipes

27 TRADITIONAL GUATEMALAN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Guatemalan food in 30 minutes or less!

15-MINUTE SPICY SHRIMP RECIPE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high heat.
• Add the shrimp and the spices.
• Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
• Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

SPICY GUATEMALAN SHRIMP

Steps:

• 1. In a medium skillet, sauté the onions, garlic, pasilla and ancho chiles about 2 to 3 minutes per side or starting to brown and the onion is lightly charred. Remove; set aside.
• 2. Add sesame seeds to the skillet, cover skillet, and toast about 2 minutes or just starting to brown lightly.
• 3. Place browned chile mixture, toasted sesame seeds, tomatoes, jalapeno peppers, whole cilantro sprigs, and sea salt in a blender, and puree with just enough water to produce a smooth, thick paste. Set the paste aside.
• 4. To a stockpot or Dutch oven, add the carrots, zucchini, chayote, corn and enough broth to just cover the vegetables. Bring to a boil. Reduce heat to low, stir in the blended chile paste, and let simmer, uncovered, for 20 minutes.
• 5. Add shrimp, cilantro and salt, and stir to combine. Simmer for 5 minutes more. Shrimp should be pink and vegetables should be tender but still have a slight crunch to them.
• 6. Serve immediately with rice. And, if desired, add a warmed tortilla to each each serving (most families would use corn tortillas but flour tortillas can be used instead). Garnish servings with a lime wedge and chopped cilantro sprinkled on top, and serve immediately.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.