Mouthwatering Shrimp with Ancho Butter Sauce

This robust Shrimp with Ancho Butter Sauce turns basic items into an upscale dish you can make at home in just half an hour. The smoky, flavorful ancho chile butter wraps around juicy shrimp, giving you a brand new way to enjoy seafood without leaving your kitchen.

I came up with this dish while trying to copy something we ate at our go-to beachside spot in Baja. Now my family asks for it whenever they want that restaurant feeling but don't want to go out.

Ingredients

• Large shrimp: Go for fresh ones when you can, but thawed frozen shrimp work great too
• Unsalted butter: Forms the base of our sauce and lets you add just the right amount of salt
• Ancho chili powder: Adds a smoky taste without too much heat, great for folks who want flavor more than spiciness
• Fresh garlic: Chop it right before cooking to get the most aroma
• Lime juice: Adds a zingy freshness and balances the butter's richness
• Sea salt: I like using flaky sea salt to finish but regular kosher salt works fine for cooking
• Fresh cilantro: Its bright taste works amazingly with the smoky ancho flavor
• Lime wedges: Let everyone add an extra squeeze at the table to match their taste

Step-by-Step Instructions

Prepare the Shrimp:

Grab some paper towels and dry those shrimp completely. This key step makes sure they sear properly instead of steaming. Check for any leftover shell bits and make sure they're fully deveined. Dry shrimp brown better, which adds tons of flavor.

Create the Ancho Base:

Melt two tablespoons of butter in a big skillet over medium heat until it starts bubbling slightly. Drop in the ancho chili powder and keep stirring for a full minute. Keep an eye on it as the spice opens up in the warm butter, letting out all its good smells. This changes the raw powder into something much more flavorful.

Develop Aromatics:

Toss in the minced garlic and stir non-stop so it doesn't burn. Cook just until you can really smell it, about 45 seconds. The garlic should get soft but not brown at all, which would make it taste bitter.

Cook Shrimp Perfectly:

Put the dried shrimp in the pan in one layer, making sure each touches the pan surface. Sprinkle with salt and let them cook about 2 minutes on the first side until they turn pink with some golden spots. Flip them over and cook another 1-2 minutes until they're fully pink and just barely opaque. The cooking time changes based on shrimp size, but don't go too long or they'll get rubbery.

Create Silky Sauce:

Take the pan off the heat as soon as the shrimp are done. Add the rest of your butter and lime juice, letting the leftover heat melt everything while you gently toss the shrimp. The butter will mix with the pan juices, making a smooth sauce that sticks to each shrimp.

Finish with Freshness:

Throw some fresh cilantro on top right before you serve. The warmth will wake up the herb's smell, making the whole dish better. Put lime wedges around the plate so everyone can add more tanginess if they want.

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An ancho chile is just a dried poblano pepper, and it gives this meal its special smoky flavor without making it too hot. The first time I made this for my nephew who usually hates seafood, he actually wanted more and has been hooked ever since. There's something about mixing butter with mild chile heat that changes people's minds about seafood.

Perfect Pairings

The smoky ancho butter opens up so many options for side dishes. Cilantro lime rice soaks up all that good sauce while adding some freshness. If you're watching carbs, cauliflower rice works surprisingly well instead. I often throw together a quick avocado salad with lime juice and a bit of salt on the side. It mirrors the main dish flavors but adds a different texture.

Make-Ahead Options

This dish tastes best right after cooking, but you can get a head start on some parts. You can make the ancho butter up to three days early and keep it in the fridge. Just warm it up gently before adding your shrimp. You can also clean and devein the shrimp a day ahead and keep them covered in the fridge. Just do the actual cooking right before eating, since reheated shrimp usually turn out tough.

Spice Variations

The ancho chile creates a wonderful smoky background, but you can tweak the heat level to suit what you like. Want it hotter? Add a tiny bit of cayenne or swap half the ancho for chipotle powder. Need it milder? Cut the ancho in half and add some sweet paprika instead. Each change creates a slightly different dish while keeping the main character intact. My family likes the recipe just as written, but I sometimes make it spicier when it's just for my partner.

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FAQs About the Recipe

→ What is ancho chili powder?

Ancho chili powder comes from dried poblanos and offers a gentle smoky taste with mild heat that adds depth without being too spicy.

→ Can I use frozen shrimp for this dish?

Sure thing, frozen shrimp works fine. Just pop them in cold water for about 15-20 minutes to thaw, then dry them off before cooking.

→ What can I substitute for cilantro?

Don't like cilantro? No problem. Sprinkle some chopped parsley or sliced green onions on top instead.

→ What does lime juice add to the dish?

The lime juice brings a bright, tangy kick that cuts through the rich butter and balances the smoky ancho flavor.

→ Can I make this dish spicier?

You bet. Throw in some cayenne or a few red pepper flakes with your ancho powder if you want more heat.

→ What should I serve alongside this dish?

This tasty shrimp goes great with a scoop of rice, some crusty bread for sauce-soaking, or a simple green salad on the side.