Camarones a La Mantequilla-Spicy Butter Shrimp

Spicy butter shrimp or camarones a la mantequilla, is the easiest shrimp recipes to date! This recipe was inspired by El Arriero de Ramones from Nuevo Leon, Mexico! Any recipes coming out of Nuevo Leon always get my attention.

Spicy butter shrimp is Mexican?

Lol! I must be honest, when I first heard of this recipe, the amount of butter threw me off. Any time I cook shrimp like this, I tend to want to add a splash of Mexican beer or silver tequila. It’s delicious!

Saltines and Seafood!

I love, love, love enjoying all kinds of Mexican seafood with simple saltine crackers. Not just cold dishes like shrimp cocktail, but warm seafood dishes as well.

Capture The Moment!

When I least expect it, a last minute cooking session turns into a post! I truly believe the spontaneous dishes make the best recipes! The following collages were captured as I prepared this easy recipe

Chile Piquin Salsa!

See link in the notes section of the recipe for salsa!!

Camarones a La Mantequilla-Spicy Butter Shrimp

The easiest and most delicious shrimp recipe!

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Course: Appetizer

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Servings: 4 Servings

Ingredients

• 1 pound large shrimp peeled and deveined
• 2 teaspoons citrus seasoning
• 1 1/2 tsp granulated garlic
• 1 tsp fresh cracked pepper
• 2 tsp Maggi seasoning
• 2 tsp hot sauce Valentina, tapatio
• Juice of 1 lime
• Salt to taste
• 1/2 cup unsalted butter
• 1/4 cup chile piquin salsa see link in notes
• 1/2 cup mayonnaise
• Saltine crackers

Instructions

• After cleaning and rinsing the shrimp in cold water, transfer to a bowl. Season shrimp with citrus seasoning, granulated garlic, pepper, Maggi seasoning, hot sauce, juice of 1/2 lime and salt to taste. Set aside.
• In a pot or skillet, preheat 1/2 cup of butter at medium heat until melted.
• In a small bowl, mix 1 cup mayonnaise with 1 tablespoon of chile piquin salsa. Set aside.
• Add the seasoned shrimp. Stir as needed until shrimp are pink and opaque. Transfer shrimp to serving bowl. Squeeze in remaining lime juice. Mix in 1 tablespoon of chile piquin salsa. Serve with saltine crackers and spicy mayonnaise.

Notes

RECIPE Chile Piquin Salsa!!

 

If you prefer to use less butter, you can add just a couple of tablespoons combined with olive or grapeseed oil.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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