The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads, so try to seek out shrimp that are both shell-on and head-on for the full experience. If that’s not an option, shell-on shrimp will also do the trick. Eat them shells and all to take advantage of their crispy yet tender texture. This recipe from chef Anthony Salguero of Popoca in Oakland is inspired by a dish he ate at La Cocina Central in San Salvador.
Recipe information
Yield
4 Servings
Ingredients
1
2
1
4
6
2
3
1
Preparation
Step 1
Using kitchen scissors and working one at a time, cut through shrimp shells along the length of their backs just deep enough into flesh to expose the vein; remove. Pat shrimp dry.
Step 2
Toss shrimp with Relajo, kosher salt, and 1 Tbsp. oil in a medium bowl. Heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook shrimp in a single layer, undisturbed, until crisp and browned underneath, about 2 minutes. Turn over and cook until crisp on the other side, about 1 minute. Immediately add garlic and cook, shaking pan often, until garlic is just golden, about 1 minute.
Step 3
Remove pan from heat and stir sour cream and 2 Tbsp. water into shrimp (it will look split). Squeeze in juice from limes and add cilantro. Transfer to a platter; sprinkle with sea salt.
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Reviews (3)
Back to TopAmazing!
Anonymous
Seattle
9/12/2023
I have made this recipe about a dozen times. It is always delicious and can be prepared quickly, once you have assembled the Relajo spices. I keep a jar of the pre-made Relajo spices in my spice cabinet and can literally make this fabulous dish in minutes.
Julia
Portland, OR
8/14/2021