Garlic Shrimp with Aji Amarillo Butter

Juicy shrimp tossed in a smoky, tangy aji amarillo butter and roasted at high heat to a golden finish. Minced garlic and urfa chili add savory warmth, while flaky salt crowns the dish with a delicate crunch.

Why You'll Love Garlic Shrimp with Aji Amarillo Butter

This dish combines bold, vibrant flavors with an easy preparation. The rich, spicy-sweet aji amarillo butter coats tender shrimp with heat and brightness. It's a quick dinner that still feels special.

Tips and Tricks

• Keep a close eye on the shrimp as they cook quickly - pull them once they turn opaque and edges begin to brown.
• Use fresh garlic for the brightest flavor; minced finely for even coating.
• Preheat the pan in the oven to get an instant sear when adding shrimp for better texture.

Variations

Customize the spice level and flavor profile to your liking.

• Substitute lemon juice for aji amarillo paste for a brighter, milder dish.
• Add a splash of fresh cilantro or parsley for herbal freshness.
• Serve over rice or with crusty bread to soak up the buttery sauce.

Substitutions

Simple swaps for availability or dietary preferences.

• Use unsalted butter to control saltiness precisely.
• Replace urfa chili with smoked paprika or mild chili flakes.
• Use garlic powder if fresh garlic is unavailable (reduce quantity accordingly).

Best Served With

• Steamed jasmine rice or cauliflower rice
• Light cucumber salad
• Grilled asparagus or sautéed greens
• Chilled white wine like Sauvignon Blanc or Albariño

How to Store Leftovers

• Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid overcooking. The aji amarillo butter is best fresh but can be refrigerated for up to 3 days.

Common Questions

Garlic Shrimp with Aji Amarillo Butter

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Juicy shrimp tossed in a smoky, tangy aji amarillo butter and roasted at high heat until browned at the edges. Minced garlic and urfa chili add savory warmth, while flaky salt crowns the dish with a delicate crunch.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course, Seafood

Cuisine: Latin

Calories: 182

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 tablespoon Butter
• 1 teaspoon Aji amarillo paste
• Pinch Kosher salt
• 3 cloves Garlic minced
• 6-8 medium to large Shrimp peeled and deveined
• ½ teaspoon Urfa chili
• Flaky salt to taste

Equipment

• Food processor or small blender
• Serving bowl
• Large Mixing Bowl
• Oven-safe medium pan

Method

 

Prepare Aji Amarillo Butter

1. In a food processor, combine butter, aji amarillo paste, and a pinch of kosher salt. Pulse until fully blended. Set aside.

Preheat Oven and Prepare Shrimp

1. Preheat oven to 500°F with a medium oven-safe pan inside to heat.
2. In a large bowl, toss shrimp with minced garlic, urfa chili, and the prepared aji amarillo butter until evenly coated.

Roast the Shrimp

1. Carefully remove the hot pan from the oven.
2. Spread the buttered shrimp evenly across the pan so all touch the surface.
3. Return the pan to the oven and roast for 3-5 minutes, until shrimp turn opaque and begin to brown at the edges.

To Serve

1. Transfer shrimp to a serving bowl.
2. Garnish with flaky salt. Serve immediately.

Nutrition

Calories: 182kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.1gSodium: 325mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 11IUVitamin C: 4mgCalcium: 111mgIron: 1mg

Notes

Storage: Shrimp are best straight out of the oven while the butter is glossy and the edges are browned. Leftovers keep in an airtight container in the fridge for up to 2 days, reheat gently in a skillet over low heat since shrimp turn rubbery fast in the microwave.

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