Spicy Shrimp in Harissa Butter

Spicy Shrimp in Harissa Butter

At Agua Blanca, we believe in the magic of bold flavors and culinary experiences that awaken the senses. This shrimp recipe is a tribute to sophisticated simplicity: juicy, spicy, and full of character. Shell-on shrimp not only add a touch of texture but also lock in all their oceanic flavor.

The combination of fiery harissa, caramelized lemon, and rich butter creates a dish that’s as vibrant as it is comforting. Serve it with crusty bread to soak up every drop of the sauce, a fresh arugula salad, and a glass of chilled white wine for a meal that feels indulgent yet effortless. Perfect for those nights when you want something special without spending hours in the kitchen.

Ingredients

  • 2 tablespoons olive oil

  • 4 large garlic cloves (or 1 shallot or ½ red onion), thinly sliced

  • 1 lemon (half thinly sliced, half for squeezing)

  • 2–4 tablespoons harissa paste (adjust based on heat preference)

  • 1 ½–2 pounds shell-on shrimp (or peeled shrimp if preferred)

  • 2–4 tablespoons unsalted butter (more is better for richness!)

  • Kosher salt and freshly ground black pepper

  • 1 baguette, sliced or torn, for serving


 

 

Directions

  1. Sizzle the Aromatics: Heat olive oil in a large skillet over medium heat. Add the garlic (or shallot/red onion) and cook until golden and fragrant, about 2–3 minutes. Toss in the lemon slices and season with salt and pepper. Let them caramelize until the edges crisp and turn golden, about 3–4 minutes.


  1. Build the Flavor: Stir in the harissa paste and let it sizzle in the oil for a minute or two, allowing the spices to bloom and the paste to caramelize slightly. Add the shrimp and a generous amount of butter (we recommend going heavy here for maximum richness). Season with salt and pepper. Cook, tossing frequently, until the shrimp turn a vibrant pink and firm up, about 4–6 minutes.


  1. Finish with Brightness: Remove the skillet from heat and squeeze the remaining lemon half over the shrimp. Give it a final toss to combine all the flavors. Transfer to a serving platter and pair with crusty bread for dipping into the luscious sauce.

 

 

Why We Love It

This dish is a celebration of contrasts: the heat of the harissa, the tang of the lemon, and the richness of the butter come together in perfect harmony. It’s quick, elegant, and deeply satisfying—just like the spirit of Agua Blanca.


Pro Tip: If you’re feeling adventurous, try using shrimp with heads on for an extra burst of flavor. Don’t be afraid to get a little messy—it’s all part of the experience!

 

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Traditional Mexican Aguachile by Erick

Raw, vibrant, and full of soul.

Erick, our production lead, grew up on the Mexican Pacific coast, where fresh aguachile was a weekend ritual. He brings that memory into the kitchen with this spicy, citrusy shrimp dish.

“Every Sunday after fútbol, we’d make aguachile with fresh shrimp. Now, I get to relive that moment every time I make this.”

🧂 Ingredients

  • 4 serrano peppers
  • 1 red onion
  • 2 cloves of garlic
  • 1 bunch of cilantro
  • Juice of 10 green limes
  • 2 tbsp soy sauce
  • ½ tbsp honey
  • 20 butterflied shrimp, deveined
  • Salt and pepper to taste

🍽️ Preparation

  1. Finely chop half the red onion, garlic, and cilantro.
  2. Remove seeds from serranos and chop finely.
  3. Combine chopped ingredients and continue chopping until integrated.
  4. In a bowl, squeeze lime juice and add the chopped mix.
  5. Stir in soy sauce and honey.
  6. Arrange shrimp on a plate, season with salt and pepper.
  7. Pour aguachile mixture over the shrimp.

🌿 Serving Suggestion

Serve cold with tostadas, sliced cucumber, and avocado. Best enjoyed with friends and a cold drink on a sunny afternoon.

Shrimp Broth Recipe — Zolkin’s Aguablanca-Style

Bold, buttery, and unapologetically spicy.

Victor, our marketing director, is all about bold flavors and fusion. His signature dish is a tribute to spice-lovers—where North Africa meets the Mexican coast.

“If you like it saucy, buttery, and packed with flavor—this one’s for you.”

🧄 Ingredients (For 5 liters of broth)

  • 4 dried ancho or pasilla chiles (depends on availability or flavor)
  • 6 dried chiltepin chiles (or piquín)
  • 1–4 dried árbol chiles (adjust heat to taste)
  • Half a head of garlic, finely chopped
  • Dried epazote, crushed with fingers — to taste
  • Dried oregano, crushed — to taste
  • 1 large white onion
  • ½ bunch of cilantro (only the leaves)
  • 500g (1.1 lbs) ripe guajillo tomatoes
  • 6 tbsp long grain white rice
  • 2 medium white potatoes (optional)
  • 2 peeled carrots (optional)
  • Salt and black pepper — to taste
  • Butter — to taste
  • Avocado oil — to taste
  • Maggi seasoning — to taste
  • 600–700g whole fresh shrimp (with heads and shell)

🔥 Instructions

Step 1: Roast the base

Preheat a pan over low heat. Add avocado oil, then sauté the garlic (around 4 tsp). Once fragrant, add tomatoes and all the chiles. Add a pinch of oregano and black pepper. Roast until the tomatoes are soft and the chile aromas bloom. Remove from heat and blend.

Step 2: Build flavor with shrimp heads

While the tomato mix cooks, peel the shrimp and set the heads aside. In another pan, melt butter and sear the shrimp heads (plus a few peeled bodies) until golden. Add a splash of Maggi seasoning, garlic, and salt. Stir constantly until well browned. Add this mix to the blender.

Step 3: Blend

In the blender with the tomato-chile mix, add cilantro leaves, epazote, salt, and black pepper. Due to quantity, blend in 2–3 batches for better consistency.

Step 4: Cook the broth

Reuse the tomato-roasting pan. Add a bit of avocado oil, more garlic, and sauté the rice until golden. Then pour in the blended mix through a fine strainer to remove any solids. Add diced potatoes and cook for 5 minutes, then add diced carrots. Taste and adjust salt. 5 minutes before turning off the heat, add the peeled shrimp. Make sure the rice is fully cooked.

✅ Final Check

Taste it. Adjust seasoning. Serve hot.
This is coastal comfort — with a kick.

Garlic Butter Shrimp Scampi by Victor

Simple, elegant, and made to impress.

Victor, our Director of Growth, spends most of his time designing and building our future shrimp farms—but when he steps into the kitchen, he’s all about balance: flavor, precision, and just enough heat to make it unforgettable. Inspired by a friend’s Italian recipe, Victor gave it a subtle twist with red pepper flakes and premium Aguablanca shrimp.

“This dish is all about simplicity with soul. Clean flavors. Real ingredients. And shrimp that speaks for itself.”

🧄 Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 garlic cloves, thinly sliced
  • 1 tsp Diamond Crystal kosher salt (or ½ tsp + ⅛ tsp Morton kosher salt)
  • 3 tbsp extra virgin olive oil
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 tbsp fresh lemon juice
  • ¼ cup (½ stick) unsalted butter
  • 3 tbsp chopped fresh parsley
  • Warm crusty bread (for dipping – optional but highly recommended)

🔥 Preparation Steps

1. Marinate the shrimp
In a bowl, mix grated garlic, salt, and 1 tbsp of olive oil. Toss the shrimp in this mixture and refrigerate uncovered for at least 30 minutes (up to 1 hour for deeper flavor).

2. Sear and build the base
Heat the remaining 2 tbsp olive oil in a skillet over medium. Cook the marinated shrimp for about 1 minute per side, just until they start turning pink but remain slightly underdone. Remove them from the pan, leaving the oil behind.

3. Create the sauce
In the same pan, add sliced garlic and red pepper flakes. Sauté gently for 1 minute, then pour in white wine and lemon juice. Let it simmer and reduce by half (around 2 minutes). Add butter and stir until melted and the sauce becomes rich and slightly thickened.

4. Final touch
Return the shrimp (and any juices) to the pan. Coat them well in the sauce and cook for about 2 more minutes until fully done. Serve garnished with chopped parsley and warm crusty bread on the side.

✅ Pro Tip

Pair this with a crisp white wine or a citrusy soda for a refreshing balance.

This scampi is quick, elegant, and made even better with Aguablanca shrimp.