📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →
Discover the history of this region →
Plump shrimp sizzled quickly in garlic butter and finished with a splash of wine and lime — a fast, satisfying coastal favorite.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 1/2 lb large shrimp peeled and deveined, tails on (sub: pre-cooked shrimp, added at the very end just to warm through)
- 4 tbsp butter (sub: ghee, for dairy-free)
- 6 cloves garlic minced
- 1/4 cup dry white wine (sub: chicken broth, for alcohol-free)
- 1 tbsp fresh lime juice
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley chopped
- Sea salt, to taste
Instructions
- Pat the shrimp dry and season with salt.
- Melt the butter in a large skillet over medium heat.
- Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Add the shrimp in a single layer and cook 2 minutes per side, until pink and just opaque.
- Pour in the wine (or broth) and lime juice, scraping up any browned bits from the pan.
- Simmer for 1–2 minutes, until the sauce reduces slightly.
- Stir in the parsley and serve immediately, spooning the garlic butter sauce over the shrimp.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 27g | Fat: 18g
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Health Benefits
- Shrimp is nearly pure protein with virtually no carbohydrate, making it a natural keto anchor.
- The garlic-butter pan sauce keeps net carbs close to zero, with no flour or sugar used to build it.
Pairs Well With
- Espárragos a la Parrilla con Alioli de Ají Amarillo
- Palta Rellena