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Four large shrimp with shells on, cooked in a flavorful sauce with visible herbs and spices, glistening in a pan.

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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course, Seafood
Cuisine: Latin
Calories: 182
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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