Beach Party Shrimp Saute

There’s something about cooking shrimp in the shell that a lot of home cooks skip, and this recipe doesn’t. Unshelled shrimp stir-fried over high heat develop a deeper, more concentrated flavor: the shell protects the meat from drying out and the natural juices stay right where they belong. Yes, you peel at the table, and yes, that’s half the fun at a beach party.

The heat in this dish comes from two jalapeños sliced and cooked right in with the shrimp, along with a solid tablespoon of coarsely ground black pepper. That’s a genuinely spicy combination that works with the brininess of the shrimp and the brightness of the fresh citrus added at the very end.

The lemon or lime squeeze right before serving is non-negotiable. Acid on hot seafood transforms it, lifting all the other flavors at once.

This recipe was clearly designed for outdoor cooking, campfire or grill, but it works just as well in a screaming-hot wok or cast iron pan at home.

Pro Tips

• Don’t crowd the shrimp; stir-frying works through high heat and contact with the pan, not steam
• The shrimp are done when the shells turn pink and the tails curl; don’t overcook or they turn rubbery
• Have the lemon or lime sliced and ready before the shrimp go into the pan
• Serve with crusty bread for soaking up the seasoned oil in the pan

Variations

• Add a splash of beer to the pan after the shrimp are cooked for a Mexican-style shrimp al ajillo
• Use lime juice exclusively and add a handful of fresh cilantro at the end for a Mexican coastal flavor profile