15 Juicy Peruvian Shrimp Recipes That Cook Up Beautifully

When it comes to Peruvian cuisine, the vibrant flavors of shrimp dishes are simply irresistible. From the tangy zest of classic ceviche to the smoky goodness of grilled skewers, these recipes are a celebration of taste. I’ve gathered 15 delightful recipes that highlight the succulent charm of shrimp. You won’t want to miss out on these flavorful inspirations for your next culinary adventure. Let’s explore how to bring these enticing flavors to your table.

Classic Peruvian Ceviche With Shrimp

Ceviche is one of Peru’s most celebrated dishes, showcasing the country’s rich seafood culture and vibrant flavors. This Classic Peruvian Ceviche With Shrimp is a perfect introduction to the dish, combining fresh, succulent shrimp with zesty lime juice, aromatic herbs, and a delightful crunch from onions and peppers.

Traditionally served cold, ceviche highlights the freshness of the ingredients, making it a rejuvenating choice for warm weather or special occasions. The key to a great ceviche lies in using the freshest shrimp available, as well as allowing the ingredients to marinate together to enhance their flavors.

This dish isn’t only quick to prepare but also a feast for the eyes with its colorful presentation. Whether served as an appetizer or a main dish, this ceviche is sure to impress your guests and transport them to the shores of Peru with each bite.

Ingredients (Serves 4-6):

• 1 pound fresh shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 jalapeño peppers, finely chopped (adjust for spice preference)
• 1 cup diced tomatoes
• 1/2 cup chopped fresh cilantro
• Salt to taste
• 1 avocado, diced (optional)
• Peruvian corn or tortilla chips for serving (optional)

Cooking Instructions:

1. Prepare the Shrimp: Start by ensuring your shrimp are clean and deveined. If you prefer, you can buy shrimp that are already peeled and deveined. To enhance the texture, consider blanching them briefly in boiling water for 1-2 minutes until they turn pink and opaque, then plunge them into an ice bath to stop the cooking process. Drain and set aside.
2. Marinate with Lime Juice: In a large mixing bowl, combine the fresh shrimp with the lime juice. Make sure the shrimp are fully submerged in the juice as this will “cook” them through the acidity. Cover the bowl and let it marinate in the refrigerator for about 30 minutes, allowing the shrimp to absorb the flavors.
3. Mix in Vegetables and Herbs: After marinating, add the thinly sliced red onion, finely chopped jalapeño peppers, diced tomatoes, and chopped cilantro to the bowl with the shrimp. Gently toss all the ingredients together until they’re well combined. The onions should begin to soften, and the colors should be vibrant.
4. Season to Taste: Before serving, taste the ceviche and add salt as needed to enhance the flavors. Keep in mind that the lime juice will add some acidity, so adjust the salt accordingly for balance.
5. Serve and Garnish: Spoon the ceviche into serving bowls. If desired, top with diced avocado for added creaminess. Serve with Peruvian corn or tortilla chips on the side for a delightful crunch.

Extra Tips:

To achieve the best flavor, always use the freshest ingredients available, particularly the shrimp and lime juice. If you prefer a milder ceviche, you can omit or reduce the amount of jalapeño pepper.

For an added twist, consider experimenting with other ingredients like mango or cucumber for a rejuvenating variation. Serve your ceviche immediately after preparation to enjoy the fresh taste, but it can be stored in the refrigerator for a few hours if necessary.

Shrimp Anticuchos

Shrimp Anticuchos are a delightful Peruvian dish that takes the classic anticucho concept, traditionally made with beef heart, and swaps it for succulent shrimp. This dish isn’t only vibrant and flavorful but also showcases the versatility of seafood in traditional Peruvian cuisine.

Marinated in a zesty blend of spices and served on skewers, Shrimp Anticuchos make for a perfect appetizer or a light main course, especially during summer barbecues or gatherings.

The marinade is key to bringing out the natural sweetness of the shrimp while infusing them with layers of flavor. A typical marinade includes ingredients like garlic, lime juice, and aji amarillo paste, which gives the shrimp a beautiful golden hue and a mild kick.

Grilling the shrimp enhances their smoky flavor, creating a delicious contrast to the tangy marinade. Serve them with a side of spicy dipping sauce or a fresh salad for a complete meal.

Ingredients (serving size: 4-6 people):

• 1 ½ pounds large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 2 tablespoons aji amarillo paste (or substitute with harissa or sriracha for heat)
• 3 garlic cloves, minced
• Juice of 2 limes
• 1 teaspoon cumin
• Salt and pepper to taste
• 8-10 wooden skewers (soaked in water for 30 minutes)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the olive oil, aji amarillo paste, minced garlic, lime juice, cumin, salt, and pepper. Whisk until well mixed to create a flavorful marinade.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring they’re well coated. Cover the bowl with plastic wrap or transfer the shrimp to a ziplock bag. Let them marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the shrimp.
3. Preheat the Grill: While the shrimp are marinating, preheat your grill to medium-high heat. If using a grill pan indoors, heat it over medium-high heat and lightly oil the surface to prevent sticking.
4. Skewer the Shrimp: After marinating, take the shrimp from the refrigerator. Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a little space between each shrimp for even cooking.
5. Grill the Shrimp: Place the skewers on the hot grill and cook for about 2-3 minutes per side, flipping once, until the shrimp are opaque and cooked through. Be careful not to overcook them, as shrimp can become rubbery if left on the heat for too long.
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a minute. Serve the Shrimp Anticuchos hot, garnished with lime wedges and fresh cilantro if desired.

Extra Tips: When making Shrimp Anticuchos, it’s crucial to use fresh shrimp for the best flavor and texture. If you can’t find aji amarillo paste, you can use other chili pastes, but adjust the quantity to your preferred spice level.

Always remember to soak the wooden skewers beforehand to prevent them from burning on the grill. For a fun twist, consider adding vegetables like bell peppers or cherry tomatoes to the skewers for added color and flavor. Enjoy your culinary journey into Peru!

Arroz Con Mariscos (Rice With Seafood)

Arroz Con Mariscos is a beloved Peruvian dish that combines the richness of seafood with the comforting texture of rice. This vibrant and flavorful dish showcases the bountiful marine life of Peru, with ingredients that reflect the country’s cultural heritage. Often enjoyed during family gatherings or special occasions, Arroz Con Mariscos isn’t just a meal; it’s an experience that brings people together around the table.

The combination of spices, fresh herbs, and a variety of seafood makes each bite a burst of flavor, transporting you to the coastal shores of Peru. Making Arroz Con Mariscos at home is a rewarding endeavor that allows you to customize the seafood selection according to your preferences. Traditionally, this dish includes shrimp, mussels, and calamari, but feel free to add or substitute with other seafood like scallops or clams.

The preparation involves a balance of sautéing, simmering, and ultimately bringing all elements together to create a harmonious dish. Whether you’re a seasoned chef or a home cook, follow this recipe to delight your family and friends with a taste of Peru.

Ingredients (Serves 4-6)

• 2 cups of long-grain rice
• 4 cups of fish stock (or water)
• 1 pound of shrimp, peeled and deveined
• 1 pound of mussels, cleaned
• 1 pound of calamari, sliced into rings
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 yellow bell pepper, diced
• 2 tomatoes, diced
• 1 cup of frozen peas
• 1 cup of cilantro, chopped
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of salt (to taste)
• ½ teaspoon of black pepper
• 3 tablespoons of olive oil
• Juice of 1 lime
• Lemon wedges (for serving)

Cooking Instructions

1. Sauté the Vegetables: In a large pot or paella pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes. Then, add the diced yellow bell pepper and continue cooking for an additional 3 minutes until soft.
2. Add the Tomatoes and Spices: Stir in the diced tomatoes, paprika, cumin, salt, and black pepper. Cook for about 5 minutes until the tomatoes break down and form a sauce. This mixture will form the flavor base for the rice.
3. Incorporate the Rice: Add the rice to the pot, stirring well to coat it with the vegetable mixture. Toast the rice for 2-3 minutes, allowing it to absorb the flavors before adding the liquid.
4. Pour in the Fish Stock: Slowly pour in the fish stock, making certain that the rice is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
5. Add the Seafood: After 15 minutes, add the shrimp, mussels, calamari, and frozen peas to the pot. Gently stir to distribute the seafood. Cover the pot again and continue cooking for another 5-7 minutes or until the shrimp turns pink and the mussels open up.
6. Finish with Cilantro and Lime: Once the seafood is cooked through, remove the pot from heat and stir in the chopped cilantro and lime juice. Allow it to sit covered for an additional 5 minutes to let the flavors meld together.
7. Serve: Fluff the rice with a fork and serve hot, garnished with lemon wedges for an extra zing.

Extra Tips

When preparing Arroz Con Mariscos, using fresh seafood will greatly enhance the flavor and overall quality of the dish. If fresh seafood isn’t available, frozen options work well; just make certain they’re fully thawed before cooking.

Additionally, feel free to adjust the spices and herbs to suit your taste preferences. For an added depth of flavor, you can also include saffron or a splash of white wine during the cooking process. Remember to check the doneness of the seafood to avoid overcooking, as it can become rubbery and lose its desirable texture. Enjoy your culinary journey into Peruvian cuisine!

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a revitalizing dish that beautifully combines the succulent flavors of shrimp with the creamy texture of ripe avocados. This dish isn’t only delicious but also packed with nutrients, making it a perfect choice for a light lunch or a vibrant starter for dinner. The zesty dressing enhances the natural flavors of the ingredients, while the colorful presentation makes it a feast for the eyes.

Whether you’re hosting a gathering or enjoying a meal at home, this salad is sure to impress your guests. This salad is incredibly versatile and can be customized to suit your taste preferences. You can add additional ingredients such as cherry tomatoes, cucumber, or fresh herbs like cilantro or parsley.

The key is to use fresh, high-quality shrimp and perfectly ripe avocados to achieve the best flavor and texture. With its bright colors and delightful taste, Shrimp and Avocado Salad is perfect for enjoying on a warm day or as a revitalizing appetizer any time of the year.

Ingredients (serving size: 4-6 people):

• 1 lb (450g) fresh shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 medium red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 2 limes, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 jalapeño, finely chopped (for heat)

Cooking Instructions:

1. Prepare the Shrimp: In a large pot, bring salted water to a boil. Add the peeled and deveined shrimp to the boiling water and cook for about 2-3 minutes or until they turn pink and opaque. Once cooked, drain the shrimp and immediately transfer them to an ice bath to stop the cooking process. This will keep the shrimp tender.
2. Chop the Vegetables: While the shrimp are cooling, prepare the vegetables. Dice the avocados into bite-sized pieces, finely chop the red onion, and halve the cherry tomatoes. If you’re using jalapeño for added heat, chop it finely as well. Place all the vegetables in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper. Adjust the seasoning to taste. This dressing will add a tangy flavor to the salad that complements the shrimp and avocado beautifully.
4. Combine Ingredients: Once the shrimp have cooled, chop them into bite-sized pieces and add them to the mixing bowl with the vegetables. Pour the dressing over the mixture and gently toss everything together until well combined. Be careful not to mash the avocados.
5. Garnish and Serve: Once everything is mixed, taste the salad and adjust the seasoning if necessary. Garnish with fresh cilantro on top. Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld together.

Extra Tips:

When preparing the Shrimp and Avocado Salad, always opt for fresh shrimp if possible, as frozen shrimp can sometimes be watery. Confirm your avocados are ripe but still firm to the touch to prevent them from becoming mushy when mixed.

For added flavor, consider marinating the shrimp in lime juice and spices for 15-20 minutes before cooking. This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator and consume within a day to maintain the avocado’s quality.

Spicy Shrimp Stir-Fry

Spicy Shrimp Stir-Fry is a vibrant and flavorful dish that showcases the bold tastes of Peruvian cuisine. This easy-to-make recipe combines succulent shrimp with a medley of fresh vegetables, all tossed in a zesty, spicy sauce that will awaken your palate. Perfect for a quick weeknight dinner or a gathering with friends, this dish brings the essence of Peru right to your kitchen.

The beauty of Spicy Shrimp Stir-Fry lies not only in its delicious taste but also in its versatility. You can customize the vegetables based on what you have on hand or what’s in season. Whether you serve it over rice, quinoa, or noodles, this dish is sure to impress with its colorful presentation and mouthwatering flavors. Ready to spice up your dinner table? Let’s get cooking!

Ingredients (serving size: 4-6 people):

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste or sauce (adjust to taste)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by cleaning and peeling the shrimp if not already done. Slice the bell peppers and onion, and mince the garlic and ginger. Confirm all vegetables are cut into bite-sized pieces for even cooking.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Allow the oil to shimmer, which indicates it’s hot enough for cooking.
3. Cook the Shrimp: Add the shrimp to the hot oil in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp and cook for another 1-2 minutes. Once cooked, remove the shrimp from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onion, bell peppers, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they’re tender-crisp. Add the minced garlic and ginger, and cook for an additional minute until fragrant.
5. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet with the vegetables. In a small bowl, mix together the soy sauce, oyster sauce, chili paste, and lime juice. Pour this sauce over the shrimp and vegetables, stirring well to combine all the ingredients. Cook for another 2 minutes to let the flavors meld.
6. Season and Serve: Taste the stir-fry and season with salt and pepper as needed. Remove from heat and garnish with chopped cilantro. Serve hot with lime wedges on the side for an extra burst of flavor.

Extra Tips: When cooking Spicy Shrimp Stir-Fry, make sure not to overcrowd the pan; this guarantees that the shrimp and vegetables cook evenly and maintain a nice texture. You can also adjust the level of spiciness according to your preference by varying the amount of chili paste. For added depth of flavor, consider marinating the shrimp in a bit of lime juice and garlic before cooking. Enjoy your culinary journey through Peru with this delightful dish!

Peruvian Shrimp Tacos

Peruvian Shrimp Tacos are a delightful fusion of fresh, zesty flavors and satisfying textures that celebrate the culinary diversity of Peru. This dish features succulent shrimp marinated in a tangy lime and spice blend, all tucked into warm tortillas and topped with a vibrant slaw and a creamy sauce.

With the combination of fresh ingredients and bold flavors, these tacos are perfect for a casual dinner or a fun gathering with friends and family. The beauty of these tacos lies not only in their delicious taste but also in their versatility. You can easily adjust the spice levels and toppings to suit your preferences, making them a hit for both adventurous eaters and those who prefer milder flavors.

Serve them with lime wedges and a revitalizing drink for a complete and satisfying meal that transports your taste buds straight to the heart of Peru.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Juice of 2 limes
• 8 small corn or flour tortillas
• 1 cup red cabbage, finely shredded
• 1/2 cup carrots, shredded
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice

Cooking Instructions:

1. Marinate the Shrimp: In a bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, pepper, and lime juice. Add the shrimp to the bowl and toss until they’re well-coated. Cover and let them marinate in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
2. Prepare the Slaw: In another bowl, mix the shredded red cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, and lime juice. Pour this dressing over the slaw and toss to combine. Set aside to let the flavors develop.
3. Cook the Shrimp: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Be careful not to overcook them to maintain their tenderness.
4. Warm the Tortillas: While the shrimp are cooking, warm the tortillas in a separate skillet or directly over the flame for a few seconds on each side until they’re pliable and slightly charred. Keep them warm by wrapping them in a clean kitchen towel.
5. Assemble the Tacos: To assemble, place a few shrimp on each tortilla, top with the slaw mixture, and add slices of avocado. Drizzle with any remaining dressing if desired.
6. Serve: Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For an extra zing, consider adding some sliced jalapeños or a sprinkle of feta cheese to your tacos for added flavor and texture.

Additionally, if you’re looking to make these tacos ahead of time, prepare the shrimp and slaw in advance, but be sure to warm the tortillas just before serving for the best experience.

Enjoy experimenting with different toppings such as diced tomatoes, hot sauce, or even pineapple salsa to give your tacos a unique twist!

Shrimp Chupe (Peruvian Shrimp Chowder)

Shrimp Chupe, also known as Peruvian Shrimp Chowder, is a delightful coastal dish that captures the essence of Peru’s rich culinary heritage. This creamy and flavorful chowder combines fresh shrimp with potatoes, corn, and spices, creating a comforting bowl that warms the soul.

Often enjoyed as an appetizer or a main course, Shrimp Chupe showcases the vibrant flavors of the ocean while incorporating the heartiness of traditional Andean ingredients. The dish is typically enhanced with cheese and a hint of chili, giving it a unique twist that reflects the diverse flavors found in Peruvian cuisine.

Whether served on a chilly evening or at a festive gathering, Shrimp Chupe is sure to impress your family and friends with its rich flavor and inviting aroma.

Ingredients (Serves 4-6)

• 1 pound fresh shrimp, peeled and deveined
• 4 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cups fish or seafood stock
• 1 cup evaporated milk
• 1 cup queso fresco or feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes. This step builds the aromatic base for the chowder.
2. Add the spices: Stir in the cumin, paprika, and chopped jalapeño pepper. Cook for an additional 1-2 minutes until the spices release their fragrance. This will enhance the flavor profile of the chowder.
3. Cook the potatoes: Add the diced potatoes to the pot, followed by the fish or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender. This allows the potatoes to absorb the flavors of the broth.
4. Incorporate the corn and shrimp: Once the potatoes are cooked, add the corn kernels and shrimp to the pot. Cook for another 5-7 minutes until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp to maintain their tenderness.
5. Add the creaminess: Stir in the evaporated milk and crumbled cheese, allowing them to blend into the chowder. Let it simmer for an additional 2-3 minutes to achieve a creamy consistency. This step adds richness to the dish.
6. Season and serve: Taste the chowder and season with salt and pepper as needed. Ladle the Shrimp Chupe into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

Extra Tips

When making Shrimp Chupe, feel free to customize the dish by adding other seafood, such as fish or scallops, for an even richer flavor.

If you prefer a spicier chowder, consider adding more jalapeño or a dash of hot sauce when serving. For a vegetarian version, you can substitute the shrimp with mushrooms and use vegetable stock instead of seafood stock.

Remember to serve the chowder hot, as it’s best enjoyed fresh and steaming!

Camarones Al Aji Amarillo (Shrimp in Yellow Chili Sauce)

Camarones Al Aji Amarillo is a delightful Peruvian dish that celebrates the vibrant flavors of the country’s cuisine. This dish features succulent shrimp cooked in a rich and spicy yellow chili sauce, made from the distinct Aji Amarillo pepper, which is a staple in Peruvian kitchens. The combination of the shrimp’s sweetness and the sauce’s tangy heat creates a harmonious balance that’s sure to impress anyone at the table.

Served with rice or potatoes, this dish captures the essence of Peru’s coastal culinary traditions.

Preparing Camarones Al Aji Amarillo isn’t only rewarding but also relatively straightforward. With a few fresh ingredients and some simple techniques, you can whip up a delicious meal that transports you straight to Peru. The Aji Amarillo pepper provides a unique flavor that’s both fruity and spicy, making it a perfect match for the shrimp.

Whether you’re cooking for a family dinner or entertaining guests, this dish is guaranteed to be a hit.

Ingredients (serving size: 4-6 people)

• 1 ½ pounds of large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2-3 Aji Amarillo peppers, seeded and chopped (or 2 tablespoons Aji Amarillo paste)
• 1 cup chicken broth
• 1 can (14 oz) coconut milk
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions

1. Prepare the Shrimp: Start by rinsing the peeled and deveined shrimp under cold water. Pat them dry with paper towels and season with a pinch of salt and pepper. Set aside while you prepare the sauce.
2. Sauté the Aromatics: In a large skillet or frying pan, heat the olive oil over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Aji Amarillo: Incorporate the chopped Aji Amarillo peppers (or paste) into the pan. Stir well to combine the flavors, allowing the peppers to soften and release their oils into the mixture, cooking for about 3-4 minutes.
4. Build the Sauce: Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, giving the flavors time to meld together. Then, add the coconut milk and cumin, stirring to combine.
5. Cook the Shrimp: Once the sauce is heated through, add the seasoned shrimp to the pan. Cook for approximately 5-7 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery if cooked too long.
6. Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed. If you prefer a spicier kick, feel free to add more chopped Aji Amarillo or a dash of hot sauce.
7. Serve: Once cooked, remove the pan from heat. Serve the shrimp and sauce hot over rice or alongside boiled potatoes. Garnish with freshly chopped cilantro and lime wedges for a burst of brightness.

Extra Tips

When cooking Camarones Al Aji Amarillo, it’s essential to use fresh shrimp for the best flavor and texture. If you can’t find Aji Amarillo peppers, Aji Amarillo paste is a convenient alternative that still delivers a similar taste.

Adjust the number of peppers based on your spice tolerance, as they can vary in heat. Finally, consider serving this dish with a side of Peruvian rice or a fresh salad to balance out the richness of the coconut milk and enhance the overall meal experience.

Enjoy your culinary journey to Peru!

Grilled Shrimp With Chimichurri

Grilled Shrimp with Chimichurri is a delicious and vibrant dish that captures the essence of Peruvian cuisine. The succulent shrimp are marinated in a tangy chimichurri sauce, which combines fresh herbs, garlic, vinegar, and olive oil, creating a burst of flavor that complements the natural sweetness of the shrimp.

This dish is perfect for summer barbecues or a quick weeknight dinner, and it can be served as an appetizer or a main course.

Preparing Grilled Shrimp with Chimichurri isn’t only easy but also highly rewarding. The key to achieving the best flavor lies in allowing the shrimp to marinate for at least 30 minutes, giving the ingredients time to meld and infuse into the shrimp.

The grilling process adds a light smokiness, enhancing the overall taste and texture of the dish. Pair it with a fresh salad or some grilled vegetables for a complete meal.

Ingredients (Serves 4-6)

• 1 pound large shrimp, peeled and deveined
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well until all ingredients are thoroughly combined. This will create a vibrant green sauce with a fresh and zesty flavor.
2. Marinate the Shrimp: Place the cleaned shrimp in a large ziplock bag or a bowl. Pour half of the chimichurri sauce over the shrimp, reserving the other half for serving. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes to allow the flavors to penetrate the shrimp.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, place it on the stove over medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, leaving a little space between each shrimp to facilitate even cooking. If you’re using metal skewers, you can skip this step, but for wooden skewers, make sure they’ve been soaked to prevent burning.
5. Grill the Shrimp: Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp is opaque and has nice grill marks. Be careful not to overcook, as shrimp can become tough.
6. Serve: Once cooked, remove the shrimp from the grill and transfer them to a serving platter. Drizzle the reserved chimichurri sauce over the shrimp and garnish with lemon juice. Serve immediately.

Extra Tips

For the best results, choose large, fresh shrimp for this recipe as they hold up better on the grill and have a sweeter flavor.

You can also experiment with adding other ingredients to the chimichurri, such as oregano or shallots, for a unique twist. If you don’t have a grill, you can also cook the shrimp in a grill pan or under a broiler in your oven.

Enjoy your Grilled Shrimp with Chimichurri with a side of crusty bread to soak up the extra sauce!

Shrimp and Quinoa Bowl

The Shrimp and Quinoa Bowl is a delightful blend of flavors and textures that highlights the freshness of shrimp paired with the nutritious goodness of quinoa. This dish isn’t only satisfying but also packed with protein and essential nutrients, making it a perfect choice for a healthy meal.

The combination of sautéed shrimp, vibrant vegetables, and fluffy quinoa creates a colorful and delicious bowl that can be served as a main course or a hearty side. This recipe is versatile and can be customized to suit your taste preferences. You can experiment with different vegetables or add spices to enhance the flavor profile.

Whether you’re hosting a dinner party or simply looking for a quick weeknight meal, this Shrimp and Quinoa Bowl will impress your guests and satisfy your cravings.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Cook the Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Remove from heat and let it sit for a few minutes before fluffing it with a fork.

2. Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper, zucchini, and corn. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.

Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.

3. Cook the Shrimp: Push the sautéed vegetables to the side of the skillet, then add the shrimp to the center. Season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they’re pink and cooked through.

Combine the shrimp with the vegetables in the skillet.

4. Combine and Serve: Once the quinoa is ready, add it to the skillet with the shrimp and vegetables. Gently stir everything together until well combined.

Taste and adjust seasoning if necessary.

5. Garnish and Enjoy: Serve the Shrimp and Quinoa Bowl warm, garnished with fresh cilantro or parsley and lime wedges on the side for squeezing over the top.

Extra Tips:

To enhance the flavor of your Shrimp and Quinoa Bowl, consider marinating the shrimp in lime juice, garlic, and spices for about 30 minutes before cooking. This will infuse them with additional flavor.

You can also experiment with different herbs and spices to suit your palate. If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce. For a heartier meal, feel free to incorporate black beans or avocado for added creaminess and nutrition. Enjoy!

Peruvian Shrimp Paella

Peruvian Shrimp Paella is a vibrant and flavorful dish that brings the essence of the ocean to your dining table. This dish combines succulent shrimp with a medley of spices, vegetables, and rice, all cooked together to create a colorful one-pan meal. The Peruvian twist on this classic Spanish dish is enhanced by the use of local ingredients like ají amarillo and cilantro, making it a unique experience for your palate.

Perfect for gatherings and special occasions, this paella not only satisfies hunger but also impresses with its presentation. The blend of saffron and spices infuses the rice with rich flavors while the shrimp adds a delightful sweetness. Whether you’re hosting a dinner party or enjoying a family meal, Peruvian Shrimp Paella is sure to be a hit!

Ingredients (serving size: 4-6 people)

• 1 lb (450g) large shrimp, peeled and deveined
• 2 cups Basmati or Arborio rice
• 4 cups seafood or chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 2 medium tomatoes, diced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1-2 ají amarillo peppers, finely chopped (or 1 tsp ají amarillo paste)
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• Lemon wedges for serving

Cooking Instructions

1. Prepare the Broth: In a medium saucepan, bring the seafood or chicken broth to a simmer. Add the saffron threads to infuse their flavor into the broth. Keep it warm on low heat.
2. Sauté the Vegetables: In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until softened.
3. Add the Tomatoes and Spices: Incorporate the diced tomatoes, smoked paprika, and chopped ají amarillo (or ají amarillo paste) into the pan. Stir well and cook for about 5 minutes, allowing the tomatoes to break down and the flavors to meld.
4. Add the Rice: Pour in the rice and stir to coat it with the vegetable mixture. Cook for about 2 minutes, allowing the rice to absorb the flavors before adding the broth.
5. Combine with Broth: Carefully add the warm broth to the pan and stir gently to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Don’t stir the rice from this point on, as you want to form a crust at the bottom.
6. Cook the Shrimp and Peas: After about 10 minutes of simmering, arrange the shrimp over the rice and sprinkle the green peas on top. Cover the pan with a lid or aluminum foil, and cook for an additional 5-7 minutes until the shrimp are opaque and cooked through.
7. Rest and Serve: Once cooked, remove the pan from the heat and let it rest, covered, for about 5 minutes. Before serving, garnish with fresh chopped cilantro and serve with lemon wedges on the side.

Extra Tips

For a more intense flavor, consider marinating the shrimp in a mixture of lime juice, garlic, and a pinch of salt for about 30 minutes before adding them to the paella.

Additionally, you can customize your paella by adding other seafood such as mussels or calamari. Always guarantee not to stir the rice once the broth is added, as this allows for the formation of the delicious socarrat— the crispy bottom layer of the paella.

Enjoy your culinary adventure with this delightful Peruvian dish!

Shrimp Causa Rellena (Stuffed Potato)

Causa Rellena is a traditional Peruvian dish that showcases the vibrant flavors of the region. This unique dish features layers of smooth, creamy mashed potatoes flavored with lime and a touch of aji amarillo (yellow chili pepper), which gives it a beautiful golden hue. The potatoes are then stuffed with a savory filling, often made with shrimp, avocado, and vegetables, creating a delightful combination of textures and tastes. Each bite is a celebration of Peru’s culinary heritage, making it a favorite for both locals and visitors.

Preparing Shrimp Causa Rellena requires some effort, but the result is well worth it. The dish isn’t only visually stunning but also offers a harmonious balance of flavors. Served cold, it’s perfect for hot days or as an elegant appetizer for gatherings. Whether you’re hosting a special occasion or simply want to indulge in a taste of Peru, this shrimp causa rellena will impress your family and friends with its deliciousness and unique presentation.

Ingredients (Serves 4-6 people):

• 1.5 lbs yellow potatoes
• 1/4 cup fresh lime juice
• 2 tablespoons aji amarillo paste
• 1/4 cup vegetable oil
• Salt to taste
• 1 lb shrimp, peeled and deveined
• 1/4 cup mayonnaise
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• Lettuce leaves for serving
• Slices of boiled eggs and olives for garnish (optional)

Cooking Instructions:

1. Prepare the Potatoes: Begin by boiling the yellow potatoes in salted water until they’re fork-tender, about 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly before peeling. This step is vital as yellow potatoes provide the right texture and flavor for the causa.
2. Mash the Potatoes: In a mixing bowl, mash the peeled potatoes until smooth. Add in the lime juice, aji amarillo paste, vegetable oil, and salt to taste. Mix until fully combined, ensuring the mixture is creamy and well-seasoned. The aji amarillo gives the causa its characteristic flavor and color.
3. Cook the Shrimp: In a skillet over medium heat, add a bit of oil and sauté the shrimp until they turn pink and are cooked through, about 3-4 minutes. Remove from heat and let them cool. This step is essential for the filling, as perfectly cooked shrimp will enhance the overall taste of the dish.
4. Prepare the Filling: In a separate bowl, combine the cooked shrimp, mayonnaise, diced avocado, chopped cilantro, diced red onion, and diced tomatoes. Mix gently to combine all the ingredients without mashing the avocado. This mixture adds vitality and creaminess to the filling.
5. Assemble the Causa: In a serving dish, spread half of the potato mixture evenly at the bottom. Layer the shrimp filling on top, and then cover with the remaining potato mixture. Use a spatula to smooth the top and create a flat surface. This layering creates a beautiful presentation and allows the flavors to meld together.
6. Chill and Serve: Refrigerate the assembled causa for at least 1-2 hours before serving to allow it to firm up and the flavors to develop. When ready to serve, cut into slices and arrange on lettuce leaves. Garnish with slices of boiled eggs and olives if desired. This step is important for achieving the right texture and enhancing the flavors.

Extra Tips:

For best results, choose high-quality yellow potatoes that are known for their creamy texture. If you can’t find aji amarillo paste, you can substitute with a mild chili paste, but the flavor profile will change slightly.

Additionally, feel free to customize the filling with your favorite ingredients, such as corn or bell peppers, to add more color and flavor. Serving this dish chilled enhances the revitalizing taste, making it a perfect option for warm weather gatherings.

Pescado a Lo Macho (Seafood With Spicy Sauce)

Pescado a Lo Macho is a delightful Peruvian dish that combines various seafood with a spicy, flavorful sauce, making it a must-try for seafood lovers. The dish typically features a mix of fish and shellfish, bathed in a rich, zesty sauce made with tomatoes, aji amarillo (yellow chili pepper), and other aromatic ingredients. This vibrant dish isn’t only a feast for the palate but also a visual delight, showcasing the beautiful colors of the seafood and sauce.

To serve 4-6 people, this dish makes for a perfect centerpiece for a family gathering or a special occasion. Pair it with a side of rice or boiled potatoes, and you have a complete meal that highlights the best of Peruvian cuisine. The combination of textures from the seafood and the spicy sauce creates a harmonious balance that’s sure to impress your guests.

Ingredients:

• 1 lb white fish fillets (such as tilapia or cod)
• 1 lb shrimp, peeled and deveined
• 1 cup mussels, cleaned
• 1/2 cup squid, cut into rings
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1-2 aji amarillo peppers, chopped (adjust to taste)
• 1 cup fish stock or water
• 1 tablespoon soy sauce
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Seafood: Rinse the fish fillets, shrimp, mussels, and squid under cold water. Pat them dry with paper towels. Cut the fish into bite-sized pieces and set them aside. Make sure the mussels are closed; discard any that are open or damaged.
2. Make the Sauce: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Vegetables and Spices: Incorporate the diced tomatoes and chopped aji amarillo peppers into the skillet. Stir and cook for about 5 minutes until the tomatoes soften. Season with cumin, salt, and pepper to taste.
4. Simmer the Seafood: Pour in the fish stock (or water) and soy sauce, bringing the mixture to a gentle simmer. Add the fish, shrimp, mussels, and squid into the skillet, stirring to combine. Cover and let the seafood cook for about 5-7 minutes, or until the shrimp turn pink and the mussels open.
5. Adjust the Seasoning: Once the seafood is cooked, taste the sauce and adjust the seasoning with additional salt, pepper, or a touch of lime juice if desired. Let it simmer for another minute to allow the flavors to meld together.
6. Serve: Remove the skillet from heat and garnish with freshly chopped cilantro. Serve the Pescado a Lo Macho immediately with lime wedges on the side for squeezing over the top.

Extra Tips: When preparing Pescado a Lo Macho, feel free to customize the seafood selection based on what you have available or prefer. You can include ingredients like clams or crab for added variety.

For a milder sauce, you can reduce the amount of aji amarillo or substitute it with a bell pepper. Additionally, serving the dish with a side of steamed rice or boiled potatoes helps to soak up the delicious sauce, enhancing the overall dining experience.

Shrimp and Mango Skewers

Shrimp and Mango Skewers are a delightful dish that combines the sweetness of fresh mango with the savory flavor of succulent shrimp, making it a perfect option for barbecues, picnics, or a light dinner. This dish not only captures the essence of Peruvian cuisine but also showcases the vibrant colors and flavors that make it a hit among seafood lovers.

The combination of lime juice, garlic, and chili adds a zesty kick that elevates the overall taste, creating a mouthwatering experience that’s sure to impress.

Preparing Shrimp and Mango Skewers is a straightforward process, allowing you to enjoy the fresh ingredients without much fuss. The skewers can be grilled or cooked in the oven, making them versatile for different cooking methods.

Whether you’re hosting a summer gathering or simply wanting to indulge in a delicious meal, these skewers are a fantastic choice that brings together the best of land and sea in a simple yet elegant presentation.

Ingredients (serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 2 ripe mangoes, peeled and diced into chunks
• 1 red bell pepper, cut into squares
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the olive oil, lime juice, minced garlic, chili powder, salt, and pepper. Whisk together until well blended. This marinade will infuse the shrimp with flavor and help to tenderize them.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp until they’re evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes. This step is vital as it allows the shrimp to absorb the flavors while keeping them juicy.
3. Prepare the Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. This will guarantee that your skewers hold together without charred bits ruining the presentation.
4. Assemble the Skewers: Once the shrimp have marinated, it’s time to assemble the skewers. Alternate threading the marinated shrimp, mango chunks, and red bell pepper squares onto the skewers. Aim for 3-4 shrimp per skewer, interspersed with the mango and bell pepper for a colorful presentation.
5. Preheat the Grill or Oven: If grilling, preheat your grill to medium-high heat. If using the oven, preheat it to 400°F (200°C). Proper heating is essential for cooking the shrimp evenly and achieving a nice char.
6. Cook the Skewers: Place the skewers on the grill or a baking sheet if using the oven. Grill for about 2-3 minutes on each side or until the shrimp turn pink and opaque, and the veggies are slightly tender. Keep an eye on them to avoid overcooking.
7. Garnish and Serve: Once cooked, remove the skewers from the heat and sprinkle with fresh cilantro for added flavor. Serve immediately with lime wedges on the side for an extra zesty kick.

Extra Tips:

To elevate the flavors of your Shrimp and Mango Skewers, consider adding a dash of cayenne pepper for a spicier kick or marinating the shrimp longer for deeper flavor absorption.

Also, feel free to experiment with other vegetables such as zucchini or cherry tomatoes for added variety. If you’re grilling, confirm your grill grates are clean and well-oiled to prevent sticking.

Enjoy your skewers fresh off the grill for the best taste and texture!

Peruvian Shrimp Empanadas

Peruvian Shrimp Empanadas are a delightful twist on the traditional empanada, featuring a savory shrimp filling that’s both flavorful and satisfying. These pastries are perfect for serving as an appetizer, a light lunch, or even a party snack. The combination of fresh shrimp, spices, and herbs wrapped in a flaky pastry creates a mouthwatering experience that will transport you straight to the coastal regions of Peru.

Making these empanadas may seem intimidating at first, but with a little preparation and the right techniques, you can master this recipe in no time. The key to achieving the perfect texture lies in the dough, which should be both tender and crispy. Pair these empanadas with a homemade dipping sauce for an extra burst of flavor, and get ready to impress your family and friends with this authentic Peruvian dish.

Ingredients (Serves 4-6)

• 1 pound raw shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the peppers soften.

2. Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Sprinkle in the ground cumin, paprika, salt, and pepper.

Cook the shrimp until they turn pink and opaque, approximately 4-5 minutes. Remove from heat and stir in the fresh cilantro. Allow the mixture to cool slightly.

3. Prepare the Dough: If using store-bought empanada dough, roll out each disc slightly on a floured surface to make it thinner.

For homemade dough, prepare your dough according to your preferred recipe, then roll it out into circles about 4-5 inches in diameter.

4. Assemble the Empanadas: Take one disc of dough and place a spoonful of the shrimp filling in the center.

Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and to guarantee they’re sealed tightly.

5. Egg Wash: Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper.

Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.

6. Bake: Bake the empanadas in the preheated oven for 20-25 minutes or until they’re golden brown and crispy.

Remove from the oven and allow them to cool slightly before serving.

Extra Tips

When preparing your Peruvian Shrimp Empanadas, consider adding a squeeze of lime juice to the filling for an added zesty flavor.

You can also experiment with various herbs and spices according to your taste preferences. If you’re feeling adventurous, try adding a bit of diced jalapeño for a spicy kick.

Serve these empanadas with a side of aji sauce or a tangy dipping sauce to elevate the dish further. Enjoy your culinary journey into Peruvian cuisine!