Sheet-Pan Camarones a la Talla
Charred shrimp glazed in a punchy chili-lime butter, finished under the broiler until the edges crisp. Pure Mexican coastal flavor, ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.25 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 2 whole chipotle chile in adobo sauce
- 2 whole limes
- 3 whole garlic cloves, minced
- 1 tsp Mexican oregano (or dried oregano)
- 1 whole jalapeño, thinly sliced
- ¼ cup cotija cheese, crumbled
Instructions
- 1
Mince chipotle with 1 tbsp adobo sauce. Juice both limes. Mix chipotles, lime juice, garlic, oregano, and salt into softened butter.
- 2
Pat shrimp dry. Spread on a sheet pan, toss with 1 tbsp oil and salt. Arrange in a single layer.
- 3
Heat broiler to high. Broil shrimp 3 minutes until just starting to pink on the edges.
- 4
Remove pan from broiler. Dollop chipotle butter over shrimp, scatter jalapeño slices on top, return to broiler.
- 5
Broil 2–3 minutes more until shrimp are opaque and butter is bubbling and slightly charred at edges.
- 6
Sprinkle cotija over the top. Serve straight from the pan with lime wedges and warm tortillas.
Tools you’ll need
- sheet pan
- small bowl
- broiler or oven
- knife
- citrus juicer or fork
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