Succulent shrimp cooked in citrus garlic butter with cumin and served over crisp pan-fried yuca cubes.
Technique to learn
Combining fat and acidic citrus juice over heat to form a cohesive, flavorful coating sauce.
Step 1: Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat.
Step 2: Add boiled yuca cubes and cook for 8 to 10 minutes, turning occasionally until golden and crisp on edges, then set aside.
Step 3: Melt unsalted butter with remaining 1 tablespoon of olive oil in the skillet over medium heat.
Step 4: Add minced garlic and ground cumin, stirring for 30 seconds until aromatic.
Step 5: Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
Step 6: Pour in orange juice, lime juice, and salt, swirling the pan for 1 minute to create a light glossy sauce.
Step 7: Return crisp yuca cubes to the pan, toss gently to coat, and serve immediately.
Sign in to save this recipe, plan it, and log it when you cook it.
Sign in