10 Tasty Wild Chilean Shrimp Recipes That Offer Natural Sweetness

When I think of Wild Chilean shrimp, their natural sweetness is what truly stands out. These recipes beautifully showcase this unique flavor, turning simple ingredients into unforgettable dishes. Whether you’re craving creamy pasta or vibrant tacos, there’s something perfect for every occasion. Let’s explore these ten delightful recipes that promise to bring a taste of the ocean to your table. You definitely won’t want to miss the surprises they have in store!

Garlic Butter Wild Chilean Shrimp

Garlic Butter Wild Chilean Shrimp is a delightful seafood dish that brings together the rich flavors of fresh shrimp, aromatic garlic, and creamy butter. Known for their sweet and succulent taste, wild Chilean shrimp are a perfect choice for this recipe, making it a favorite among seafood lovers.

Whether you’re serving it as a main course or as a delicious appetizer, this dish is bound to impress your guests and tantalize their taste buds.

This simple yet indulgent recipe highlights the natural sweetness of the shrimp while the garlic and butter elevate the flavors to create a satisfying dish. Pair it with crusty bread for dipping, a side of pasta, or a fresh salad for a complete meal. In just a few easy steps, you can whip up a restaurant-quality dish right in your own kitchen.

Ingredients (serves 4-6 people):

• 1.5 pounds wild Chilean shrimp, peeled and deveined
• 6 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Shrimp: Start by rinsing the wild Chilean shrimp under cold water to remove any residual salt or debris. Pat them dry with paper towels to guarantee they sear properly when cooked. This step is essential to avoid steaming the shrimp and helps achieve a nice golden color.
2. Melt the Butter: In a large skillet over medium heat, add the unsalted butter. Allow it to melt completely without burning, making sure it becomes bubbly and fragrant. The melted butter will serve as the base for the garlic sauce, so keep an eye on it to maintain the right temperature.
3. Sauté the Garlic: Once the butter has melted, add the minced garlic to the skillet. Sauté for about 1-2 minutes until the garlic is fragrant but not browned. Be careful not to overcook the garlic, as it can turn bitter if it becomes too dark.
4. Cook the Shrimp: Add the prepared wild Chilean shrimp to the skillet, stirring gently to coat them in the garlic butter. Season with red pepper flakes, salt, and black pepper. Cook for about 3-5 minutes, flipping the shrimp halfway through, until they turn pink and opaque. This quick cooking process guarantees the shrimp remain tender and juicy.
5. Add Lemon Juice and Parsley: Once the shrimp are cooked, remove the skillet from heat and drizzle in the fresh lemon juice. Toss in the chopped parsley, stirring to combine all the flavors. The lemon juice adds a revitalizing brightness that complements the richness of the garlic butter.
6. Serve: Transfer the garlic butter wild Chilean shrimp to a serving platter or individual bowls. Garnish with additional parsley and serve with lemon wedges on the side for an extra zesty kick.

Extra Tips: When cooking garlic butter wild Chilean shrimp, freshness is key. Always opt for fresh shrimp whenever possible, as frozen shrimp can lose some of their natural sweetness.

Additionally, to enhance the flavor, consider marinating the shrimp in a mix of olive oil, garlic, and lemon zest for about 30 minutes before cooking. This will infuse them with even more flavor.

Finally, be mindful of the cooking time; shrimp cook quickly and can become rubbery if overcooked, so keep a close eye on them!

Spicy Shrimp Tacos With Mango Salsa

Spicy shrimp tacos with mango salsa are a delightful fusion of flavors and textures that will transport your taste buds straight to the sunny beaches of Chile. The combination of succulent wild Chilean shrimp, seasoned with a spicy marinade, paired with a rejuvenating mango salsa, creates a perfect balance of heat and sweetness.

These tacos are easy to prepare and can be enjoyed as a casual dinner or a festive gathering. The preparation is straightforward, making it an ideal recipe for both seasoned cooks and beginners. The vibrant colors of the mango salsa not only enhance the visual appeal of the dish but also add a burst of freshness that complements the spicy shrimp beautifully.

Serve these tacos with warm tortillas and a squeeze of lime for a truly satisfying meal.

Ingredients (Serves 4-6):

• 1 lb wild Chilean shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, finely diced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Shrimp Marinade: In a bowl, combine the olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Mix well to create a marinade. Add the wild Chilean shrimp to the bowl and toss to coat evenly. Let it marinate for about 15-20 minutes to allow the flavors to meld.
2. Make the Mango Salsa: While the shrimp is marinating, prepare the mango salsa. In a separate bowl, mix the diced mango, red onion, jalapeño (if using), cilantro, and lime juice. Season with salt to taste. Stir gently to combine and set aside to let the flavors develop.
3. Cook the Shrimp: Preheat a grill or stovetop skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque. Avoid overcrowding the pan to guarantee even cooking.
4. Warm the Tortillas: While the shrimp is cooking, warm the tortillas. You can do this on the grill for about 30 seconds on each side or wrap them in aluminum foil and place them in a warm oven (around 300°F) for about 10 minutes.
5. Assemble the Tacos: Once the shrimp is cooked and the tortillas are warm, it’s time to assemble the tacos. Place a generous amount of shrimp onto each tortilla, then top with the mango salsa. Add a squeeze of lime juice for extra flavor.
6. Serve: Serve the tacos immediately with lime wedges on the side for an added zesty kick.

Extra Tips:

For an added depth of flavor, consider adding a dollop of sour cream or a drizzle of spicy mayo on top of your tacos. If you prefer a milder salsa, you can omit the jalapeño or adjust the amount to your taste.

Additionally, feel free to experiment with other toppings such as avocado slices or shredded cabbage for extra crunch and creaminess. Enjoy your delicious spicy shrimp tacos with mango salsa!

Creamy Shrimp Alfredo Pasta

Creamy Shrimp Alfredo Pasta is a delightful dish that combines the rich flavors of creamy alfredo sauce with succulent wild Chilean shrimp. This dish is perfect for a cozy family dinner or a special occasion, offering a gourmet touch that’s both satisfying and easy to prepare.

The combination of garlic, parmesan cheese, and fresh herbs elevates the shrimp, while the pasta provides a comforting base, making it a well-rounded meal that everyone will love.

Making this creamy shrimp pasta isn’t only quick but also allows for versatility in the ingredients. You can easily customize the dish by adding seasonal vegetables such as spinach or asparagus for an extra nutritional boost or swapping out the pasta type to suit your preferences.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is designed to help you create an impressive dish that showcases the natural flavors of wild Chilean shrimp.

Ingredients (serving size: 4-6 people):

• 1 pound wild Chilean shrimp, peeled and deveined
• 12 ounces fettuccine pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Cook the Fettuccine: Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, reserving about 1 cup of the pasta water. Set the pasta aside.
2. Sauté the Shrimp: In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the wild Chilean shrimp. Sauté the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
3. Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic. Next, pour in the heavy cream and stir to combine, allowing it to simmer for 2-3 minutes until it thickens slightly.
4. Add Cheese and Seasoning: Gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add small amounts of the reserved pasta water until you reach your desired consistency. Season the sauce with salt, black pepper, and red pepper flakes if using.
5. Combine Pasta and Shrimp: Add the cooked fettuccine and sautéed shrimp back into the skillet with the alfredo sauce. Toss everything together until the pasta is well-coated with the sauce and heated through.
6. Garnish and Serve: Remove the skillet from heat and sprinkle the chopped fresh parsley over the top. Serve the creamy shrimp alfredo pasta immediately while hot, garnished with extra Parmesan if desired.

Extra Tips:

To enhance the flavor of your Creamy Shrimp Alfredo Pasta, consider marinating the wild Chilean shrimp in a mixture of lemon juice, garlic, and herbs for about 30 minutes before cooking. This not only adds depth to the dish but also infuses the shrimp with a revitalizing brightness.

Additionally, for a more indulgent experience, you can incorporate a splash of white wine into the sauce while it simmers, which adds a lovely complexity to the flavor profile. Enjoy your cooking adventure!

Grilled Wild Chilean Shrimp Skewers

Grilled Wild Chilean Shrimp Skewers are a delightful dish that showcases the natural sweetness and delicate flavor of wild-caught Chilean shrimp. Perfect for summer barbecues or cozy dinners, these skewers aren’t only easy to make but also packed with vibrant flavors from the marinade.

The shrimp, paired with seasonal vegetables, create a beautifully colorful presentation that’s certain to impress guests or family alike. To make these skewers truly shine, it’s important to use fresh ingredients and high-quality olive oil.

The marinade, infused with garlic, lemon juice, and fresh herbs, elevates the shrimp while allowing their inherent flavors to come through. Grilling enhances the succulence of the shrimp, giving them a smoky char that’s irresistible. Get ready to fire up the grill and enjoy a delicious meal that highlights the best of seafood!

Ingredients (serving size: 4-6 people):

• 1 pound wild Chilean shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• Skewers (soaked in water if wooden)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, lemon juice and zest, chopped parsley, smoked paprika, salt, and pepper. Whisk until well blended to create a flavorful marinade for the shrimp.
2. Marinate the Shrimp: Add the wild Chilean shrimp to the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse into the shrimp.
3. Prepare the Vegetables: While the shrimp is marinating, prepare the vegetables. Cut the bell pepper, red onion, and zucchini into appropriate sizes for skewering. This guarantees even cooking and a beautiful presentation.
4. Assemble the Skewers: Once the shrimp has marinated, take the skewers and alternate threading the shrimp and vegetables onto each skewer. This adds color and variety to each skewer.
5. Preheat the Grill: Heat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
6. Grill the Skewers: Place the assembled skewers on the grill. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque and the vegetables are tender and slightly charred. Be careful not to overcook the shrimp, as they can become tough.
7. Serve and Enjoy: Once cooked, remove the skewers from the grill. You can serve them immediately with lemon wedges and additional parsley for garnish.

Extra Tips: To enhance the flavor of your grilled wild Chilean shrimp skewers, consider adding a splash of white wine or a dash of red pepper flakes to the marinade for a little kick.

For a complete meal, serve the skewers alongside a fresh salad or over a bed of rice. Always confirm the shrimp are fresh and properly thawed if frozen for the best taste and texture. Enjoy experimenting with different vegetables or adding fruits like pineapple for a tropical twist!

Shrimp and Avocado Salad

Wild Chilean shrimp isn’t only delicious but also packed with nutrients, making it a fantastic addition to any meal. This shrimp and avocado salad combines the fresh, succulent flavors of the shrimp with the creamy texture of ripe avocados, creating a revitalizing dish that’s perfect for warm weather or as a light appetizer.

The vibrant colors and contrasting flavors will elevate your dining experience, whether served at a casual gathering or a more formal occasion. To enhance the taste, this recipe incorporates a zesty lime dressing and a variety of crunchy vegetables, which complement the rich taste of the shrimp and avocado.

This salad isn’t only visually appealing but also incredibly simple to prepare. With just a few fresh ingredients and minimal cooking required, you’ll have a delightful dish on the table in no time.

Ingredients (Serving Size: 4-6 People)

• 1 pound wild Chilean shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• Optional: 1/2 teaspoon chili powder for added spice

Cooking Instructions

1. Prepare the Shrimp: Begin by rinsing the wild Chilean shrimp under cold water to remove any debris. Pat them dry with a paper towel. In a medium-sized pot, bring water to a boil. Once boiling, add the shrimp and cook for 2-3 minutes or until they turn pink and opaque.

Immediately drain and transfer the shrimp to an ice bath to stop the cooking process. Once chilled, drain again and set aside.

2. Chop the Vegetables: While the shrimp is cooling, prepare the vegetables. Dice the avocados, slice the cherry tomatoes in half, and dice the cucumber. Finely chop the red onion and cilantro. Place all the chopped vegetables in a large mixing bowl.

3. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, pepper, and chili powder (if using). Adjust the seasoning to taste, guaranteeing the dressing has a nice balance of acidity and flavor.

4. Combine Ingredients: Add the cooled shrimp to the mixing bowl with the vegetables. Drizzle the dressing over the shrimp and vegetable mixture. Gently toss everything together to guarantee the shrimp and vegetables are evenly coated with the dressing.

5. Serve: Once everything is well mixed, taste and adjust the seasoning if necessary. You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together. Serve in individual bowls or on a large platter.

Extra Tips

When preparing this salad, verify that your shrimp is fresh and of high quality, as this will greatly impact the flavor of the dish. If you’re short on time, consider using pre-cooked shrimp from the grocery store, but be cautious of the added preservatives.

Additionally, adding a sprinkle of feta cheese or crumbled queso fresco can introduce a nice salty contrast to the creamy avocado. For a bit of crunch, toasted nuts or seeds can be a great topping. Enjoy your vibrant and nutritious shrimp and avocado salad!

Wild Chilean Shrimp Stir-Fry

Wild Chilean shrimp stir-fry is a vibrant and flavorful dish that brings the essence of the ocean right to your table. With their sweet and succulent flavor, wild Chilean shrimp are the perfect protein for a quick and satisfying meal. This dish combines the shrimp with a medley of colorful vegetables, aromatic garlic, and a savory sauce that clings beautifully to each ingredient.

It’s not just delicious; it’s also a healthful option, packed with nutrients and ready in under 30 minutes. The versatility of this stir-fry allows you to customize it with your favorite vegetables or even serve it over rice or noodles for a heartier meal. The key to a successful stir-fry lies in the high heat and quick cooking method, which guarantees that the shrimp remain tender and juicy, while the vegetables retain their crispness.

Whether you’re preparing a weeknight dinner or entertaining guests, this dish is sure to impress with its vibrant colors and delightful flavors.

Ingredients (serves 4-6):

• 1 pound wild Chilean shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cups mixed bell peppers, sliced (red, yellow, and green)
• 1 cup snap peas, trimmed
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Cooked rice or noodles, for serving
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Cooking Instructions:

1. Prepare the Shrimp: Start by rinsing the wild Chilean shrimp under cold water and pat them dry with paper towels. This step helps to remove any excess moisture, allowing the shrimp to sear well in the pan.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Wait until the oil is shimmering but not smoking, which indicates it’s hot enough for stir-frying.
3. Cook the Shrimp: Add the shrimp to the skillet in a single layer, cooking them for about 2-3 minutes on one side until they turn pink. Flip the shrimp and cook for another 1-2 minutes until they’re fully cooked and opaque. Remove the shrimp from the skillet and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add the mixed bell peppers, snap peas, and broccoli. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. This quick cooking method keeps the veggies bright and crunchy.
5. Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 30 seconds until fragrant. Be careful not to let them burn, as this can lead to a bitter flavor.
6. Combine Ingredients: Return the cooked shrimp to the skillet with the vegetables. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes (if using). Pour this sauce over the shrimp and vegetables, tossing everything together to coat in the sauce.
7. Serve: Once everything is heated through, remove the skillet from the heat. Serve the stir-fry over cooked rice or noodles, and garnish with chopped green onions and sesame seeds for added flavor and presentation.

Extra Tips: For the best results, make sure all your ingredients are prepped and ready to go before you start cooking, as stir-frying is a fast-paced process. Feel free to experiment with seasonal vegetables or add some heat with sliced jalapeños or sriracha.

If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while cooking; it will thicken up beautifully as it heats. Enjoy your delicious wild Chilean shrimp stir-fry!

Lemon Herb Shrimp Risotto

Lemon Herb Shrimp Risotto is a delightful dish that combines the rich creaminess of risotto with the fresh, vibrant flavors of lemon and herbs. This recipe is perfect for showcasing the natural sweetness of wild Chilean shrimp, making it an elegant choice for dinner parties or a cozy meal at home.

The key to a perfect risotto lies in the slow addition of broth, allowing the rice to absorb the flavors and create that signature creamy texture. To elevate this dish, fresh herbs like parsley and basil complement the shrimp beautifully, while a squeeze of lemon juice brightens the overall flavor.

This risotto isn’t just a meal; it’s an experience that brings together the freshest ingredients and a touch of culinary finesse. Serve it alongside a crisp salad or a glass of white wine for a truly satisfying meal.

Ingredients (Serves 4-6):

• 1 pound wild Chilean shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• ½ cup white wine (optional)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Sauté the Shrimp: In a large skillet, heat the olive oil over medium heat. Add the peeled and deveined wild Chilean shrimp to the skillet and season with salt and pepper. Sauté for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. Cook the Aromatics: In the same skillet, melt the butter. Add the chopped onion and cook for about 5 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
3. Toast the Rice: Stir in the Arborio rice, allowing it to toast in the butter and oil for about 2 minutes. This step enhances the flavor of the rice and helps it absorb the broth better.
4. Deglaze with Wine: If using white wine, pour it into the skillet and stir, scraping up any bits stuck to the bottom. Allow the wine to reduce for about 2 minutes until most of the liquid has evaporated.
5. Add Broth Gradually: Begin adding the warmed broth, one ladleful at a time, to the rice mixture. Stir frequently and wait for the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
6. Finish the Risotto: Once the rice is cooked, stir in the lemon zest, lemon juice, Parmesan cheese, and the cooked shrimp. Mix well until everything is combined and creamy. Taste and adjust seasoning with salt and pepper if needed.
7. Add Fresh Herbs: Finally, fold in the chopped parsley and basil, reserving a little for garnish. This adds a fresh touch and enhances the dish’s aroma.
8. Serve: Spoon the risotto into bowls or plates and garnish with the reserved herbs and additional Parmesan if desired. Serve immediately while hot.

Extra Tips:

For the best results, use homemade broth if possible, as it adds a richer flavor to the risotto. Additionally, be sure to keep the broth warm while cooking; this helps maintain the cooking temperature and guarantees the rice cooks evenly.

If you’re looking for extra creaminess, consider adding a splash of heavy cream at the end. For added texture, you can also toss in some sautéed asparagus or peas along with the shrimp for a colorful and nutritious twist. Enjoy your cooking adventure with this Lemon Herb Shrimp Risotto!

Shrimp Quesadillas With Cheese

If you’re looking for a quick, delicious, and satisfying meal, Wild Chilean Shrimp Quesadillas with Cheese are the perfect choice. The combination of succulent shrimp, melted cheese, and a medley of spices wrapped in a warm tortilla creates a mouthwatering dish that’s sure to impress your family or guests.

This recipe isn’t only easy to prepare but also brings a taste of the ocean to your kitchen, allowing you to enjoy the distinct flavors of Chilean shrimp in a fun and casual way.

These quesadillas are versatile, making them a great option for various occasions, whether it’s a weeknight dinner, a casual lunch, or even a party appetizer. Pair them with fresh salsa, guacamole, or sour cream for the ultimate experience. So gather your ingredients and get ready to enjoy a delightful twist on a classic favorite!

Ingredients (Serves 4-6):

• 1 pound wild Chilean shrimp, peeled and deveined
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 4 large flour tortillas
• 1 medium onion, finely chopped
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Shrimp: In a bowl, season the wild Chilean shrimp with salt, pepper, ground cumin, paprika, and chili powder. Toss to coat evenly and set aside for about 10 minutes to allow the flavors to meld.
2. Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until they’re soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Shrimp: Push the sautéed vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Add the seasoned shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque, stirring occasionally. Once cooked, combine the shrimp with the vegetables in the skillet.
4. Assemble the Quesadillas: Remove the shrimp and vegetable mixture from the skillet and set aside. Place one tortilla in the same skillet over medium heat. On one half of the tortilla, sprinkle a generous amount of shredded cheese, followed by a portion of the shrimp and vegetable mixture. Fold the tortilla in half to cover the filling.
5. Cook the Quesadilla: Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat this process with the remaining tortillas and filling.
6. Serve: Once all the quesadillas are cooked, cut them into wedges and arrange them on a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side.

Extra Tips:

When cooking the shrimp, be cautious not to overcook them, as they can become tough and rubbery. Keep an eye on the color change and remove them from the heat as soon as they’re fully cooked.

Additionally, feel free to customize your quesadillas by adding other ingredients such as jalapeños for heat, or corn for sweetness. These quesadillas are best enjoyed fresh but can also be stored in the refrigerator for a day or two, making them a great option for meal prep!

Coconut Curry Wild Chilean Shrimp

Coconut Curry Wild Chilean Shrimp is a delightful dish that brings together the fresh and succulent flavors of wild Chilean shrimp with the creamy richness of coconut milk and the aromatic spices of curry. This dish isn’t only vibrant and colorful but also offers a wonderful balance of sweetness and spice, making it a perfect choice for a weeknight dinner or a special occasion.

The shrimp cooks quickly, absorbing the flavors of the curry sauce and creating a satisfying meal that pairs beautifully with rice or crusty bread. The use of wild Chilean shrimp elevates this recipe, providing a more authentic and sustainable choice compared to farmed shrimp.

When combined with fresh vegetables and fragrant herbs, this dish transforms into a colorful plate that’s both nutritious and delicious. Serve it with a side of jasmine rice to soak up the rich curry sauce, and you’ll have a dish that’s sure to impress family and friends.

Ingredients (Serves 4-6):

• 1 lb wild Chilean shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced (any color)
• 1 cup snap peas, trimmed
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Gather all ingredients and prepare your vegetables by dicing the onion, mincing the garlic, grating the ginger, and slicing the bell pepper. This mise en place will make the cooking process smoother and more efficient.
2. Sauté the Aromatics: In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent. Then, add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the Curry Paste: Stir in the red curry paste, mixing it well with the sautéed onions, garlic, and ginger. Cook for about 1-2 minutes to allow the flavors to meld and the paste to bloom.
4. Incorporate the Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer, and let it cook for about 5 minutes to thicken slightly.
5. Cook the Shrimp and Vegetables: Add the wild Chilean shrimp, sliced bell pepper, and snap peas to the skillet. Stir well to coat everything in the sauce. Cook for an additional 4-5 minutes, or until the shrimp are pink and opaque, and the vegetables are tender-crisp.
6. Season the Dish: Stir in the fish sauce, brown sugar, and lime juice, adjusting the flavors according to your taste. Allow the dish to simmer for another minute to meld the flavors.
7. Serve: Remove the skillet from heat and garnish with fresh cilantro. Serve the coconut curry wild Chilean shrimp over warm jasmine rice to soak up the delicious sauce.

Extra Tips:

For a creamier sauce, consider using light coconut milk or adding a splash of chicken or vegetable broth for extra depth of flavor. If you prefer a spicier dish, feel free to add additional red curry paste or a pinch of crushed red pepper to taste.

For a vegetarian option, substitute shrimp with tofu or chickpeas and adjust the cooking time accordingly. Enjoy this dish fresh, but it can also be stored in the refrigerator for up to three days, making it an excellent meal prep option!

Shrimp Ceviche With Fresh Lime

Shrimp ceviche is a delectable dish that highlights the vibrant flavors of fresh seafood, and when made with wild Chilean shrimp, it reaches a new level of deliciousness. This dish isn’t only invigorating but also incredibly easy to prepare, making it perfect for summer gatherings or as a light appetizer year-round.

The tanginess of fresh lime juice combined with the sweetness of shrimp creates a delightful harmony that’s sure to impress your guests. This ceviche recipe allows the shrimp to “cook” in the acidity of the lime juice, making it a unique and flavorful dish that requires minimal cooking.

The addition of fresh vegetables and herbs enhances the dish’s complexity, resulting in a colorful and appetizing presentation. Serve it chilled with tortilla chips or atop a bed of lettuce for a fresh and healthy meal.

Ingredients (Serves 4-6):

• 1 pound wild Chilean shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8-10 limes)
• 1 medium red onion, finely chopped
• 1 medium cucumber, peeled and diced
• 1 medium tomato, diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips or lettuce leaves for serving

Cooking Instructions:

1. Prepare the Shrimp: Begin by rinsing the wild Chilean shrimp under cold water to remove any residual salt or debris. Pat them dry with a paper towel. If preferred, you can chop the shrimp into smaller bite-sized pieces for easier eating.
2. Ceviche Marinade: In a large glass or ceramic bowl, combine the shrimp with the fresh lime juice. It’s important to use a non-reactive bowl because the acidity of the lime can react with metal. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the shrimp to “cook” in the lime juice until they turn opaque.
3. Add Vegetables: After the shrimp has marinated, remove the bowl from the refrigerator. Add the finely chopped red onion, diced cucumber, diced tomato, and minced jalapeño pepper to the shrimp and lime mixture. Stir gently to combine all the ingredients evenly.
4. Season and Garnish: Add the chopped cilantro to the mixture, and season with salt and pepper to taste. Mix everything well, ensuring that the seasoning is evenly distributed throughout the ceviche.
5. Chill and Serve: Cover the ceviche again and place it back in the refrigerator for an additional 15-20 minutes to chill. This step will enhance the flavors and allow everything to meld together. Serve the ceviche chilled with tortilla chips or on lettuce leaves for a light, invigorating dish.

Extra Tips: When making shrimp ceviche, freshness is key. Always opt for wild-caught shrimp for the best flavor and texture. Additionally, adjust the level of spiciness by adding more or less jalapeño according to your taste preference.

For an added twist, you can incorporate diced avocado or mango for extra creaminess and sweetness. Enjoy your ceviche the same day it’s prepared for the best quality and flavor!