Butter shrimp with chile de árbol

Butter shrimp with chile de árbol

Spectacular, easy and quick to prepare, this butter shrimp with chile de arbol recipe can be enjoyed with a delicious tomato and avocado salad, adding curly parsley to give it a little more flavor.


  • 500 grams of small shrimp
  • ½ stick of butter
  • 4 finely chopped garlic cloves, separated in 2 parts
  • 2 dried chiles de árbol, shredded
  • ¾ teaspoon crushed red bell pepper flakes
  • Chopped fresh flat-leaf parsley
  • Salt and pepper to taste
  • Crusty bread to serve


  1. Peel and devein small shrimp. Heat ¼ stick of butter in a large skillet over medium heat.
  2. Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol, then add crushed red bell pepper flakes.
  3. Cook, stirring occasionally, until garlic is just golden brown, about 1 minute.
  4. Season half of the shrimp by adding salt and cook until cooked through, 1 minute per side, then reserve shrimp in a bowl.
  5. Repeat with the other ¼ cup butter, 2 finely chopped garlic cloves, 1 crumbled dried chile de arbol and the remaining shrimp.
  6. Return the first batch of shrimp. Season with salt and pepper, add fresh chopped parsley and serve your chile de arbol butter shrimp with crusty bread.


  • Once you notice that the shrimp are golden brown, remove from the pan and let them cook a little more with the residual heat.
  • You can vary the preparation of this recipe by using clarified butter and adding pasilla chile to the shrimp.
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