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Pan-Seared Tequila-Lime Shrimp with Ancho Chili Butter

A sophisticated, Michelin-inspired Mexican entrée. Plump jumbo shrimp are seared to perfection in a cast-iron skillet, glazed with a premium tequila reduction, and finished with a smoky, velvet-textured ancho chili compound butter. Served over a bed of charred sweet corn and cotija.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Entrée, Main Course
Cuisine: Mexican, Modern Mexican
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Marinade
  • 600 g Jumbo Shrimp peeled and deveined, tail-on
  • 1 unit Lime juiced and zested
  • 2 cloves Garlic microplaned
  • 1 tbsp Olive Oil extra virgin
Ancho Chili Butter
  • 60 g Unsalted Butter high-quality, softened
  • 1 tsp Ancho Chili Powder pure, non-blended
  • 0.5 tsp Smoked Paprika Pimentón de la Vera
  • 0.25 tsp Sea Salt Maldon or similar
The Pan Sauté & Glaze
  • 45 ml Tequila Reposado 100% Agave
  • 1 tsp Honey mild wildflower honey
  • 2 tbsp Cilantro freshly chopped
Base and Garnish
  • 200 g Sweet Corn Kernels freshly shucked
  • 40 g Cotija Cheese crumbled
  • 2 units Radishes thinly sliced for crunch

Equipment

  • 1 Cast-iron skillet 12-inch for optimal heat retention
  • 1 Microplane for garlic and lime zest
  • 2 Mixing Bowls

Method
 

Preparation
  1. In a non-reactive bowl, toss the jumbo shrimp with the lime juice, lime zest, microplaned garlic, and olive oil. Cover and refrigerate for exactly 15 minutes.
  2. In a small bowl, combine the softened butter with the ancho chili powder, smoked paprika, and sea salt. Whip with a fork until homogeneous and set aside at room temperature.
The Pan Sauté
  1. Heat a large cast-iron skillet over high heat until wisps of smoke appear. Add the corn kernels and dry-sear for 3 minutes until charred in spots. Remove corn and set aside.
  2. Wipe the skillet and add a drizzle of oil. Arrange the shrimp in a single layer. Sauté for 90 seconds without moving them to develop a deep golden crust.
  3. Flip the shrimp. Carefully pour in the Tequila Reposado. Use a long-reach lighter to flambé if comfortable, or simply let the alcohol reduce by half over high heat (about 30 seconds).
  4. Reduce heat to medium. Add the prepared Ancho Chili Butter and the honey. Swirl the pan continuously to emulsify the butter into a glossy, amber-colored sauce.
Plating
  1. Return the charred corn to the pan for 30 seconds to coat with the sauce. Fold in half of the fresh cilantro.
  2. Divide the corn among four warmed plates. Top with the sautéed shrimp and drizzle the remaining pan sauce over them. Garnish with crumbled Cotija cheese, radish slices, and the remaining cilantro.

Notes

Ensure the shrimp are completely dry before marinating to encourage a better sear. If Tequila Reposado is unavailable, Blanco may be used, though Reposado adds a necessary oaky depth.