Recipe Image

Shrimp Paulista

  • 15 m
  • 35 m
Victoria Abbott Riccardi
“Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.”


    • 2 pounds large shrimp, peeled and deveined
    • 2 tablespoons lime juice
    • ½ cup chopped fresh cilantro, divided
    • 8 cloves garlic, minced, divided
    • ½ teaspoon kosher salt, divided
    • ½ teaspoon crushed red pepper, divided
    • 2 tablespoons extra-virgin olive oil


  • 1 Place shrimp in a medium nonreactive bowl and toss with lime juice, ¼ cup cilantro, half the garlic, ¼ teaspoon salt and ¼ teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
  • 2 Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining ¼ cup cilantro, ¼ teaspoon salt and ¼ teaspoon red pepper. Toss to combine.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019