Charred Chili-Lime Shrimp
Camarones a la talla reimagined: jumbo shrimp split and seared hard on cast iron, then hit with a bold chili-lime-butter sauce that sticks to every char. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb large shrimp, shell-on
- 3 tbsp butter
- 2 whole guajillo or ancho chiles, dried
- 1 whole lime
- 3 cloves garlic cloves, minced
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Split shrimp lengthwise through the shell, leaving the tail intact. Pat dry with a paper towel.
- 2
Heat a 12-inch cast iron skillet over high heat for 2 minutes. Lightly oil the pan.
- 3
Lay shrimp split-side down on the hot skillet. Do not move them — let them char hard for 2 minutes.
- 4
Flip and sear the shell side 1 minute until pink, then remove to a plate. Reduce heat to medium.
- 5
Toast dried chiles in the same skillet for 30 seconds, then crumble them. Add butter, garlic, and red onion. Cook until fragrant, ~90 seconds.
- 6
Squeeze lime juice into the pan, then return shrimp to coat in the sauce. Top with cilantro and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- chef's knife
- cutting board
- wooden spoon
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