Seared Shrimp with New Mexico Chile and Pine Nuts
A Southwestern specialty featuring succulent shrimp seared with toasted pine nuts and aromatic New Mexico chile powder. The dish balances smoky heat with rich, nutty flavors and a touch of honey sweetness. Perfect for entertaining or special dinners, this recipe showcases the traditional pairing of pine nuts and red chile that defines New Mexican cuisine. The technique of toasting the nuts first creates a deep, complex base that simple shrimp into something extraordinary.
Ingredients
- 2 pounds medium-large pink shrimp, in shell, peeled and deveined
- 4 cloves garlic, crushed and minced
- ¾ cups medium hot New Mexico chile powderpaprika + cayenne3/4 cup paprika + 1 tsp cayennespice-level
less authentic flavor
- ½ cups extra virgin olive oil
- 2 cups piñon nuts (pine nuts)
- ¼ cups honey
- 3 tablespoons heavy whipping cream
- ½ cups cilantro, coarse chopped
- 1 teaspoon coarse kosher salt
Instructions
- 1
Toast pine nuts in a large dry pan over high heat, moving pan continuously to prevent burning, for about 4 minutes until golden
- 2
Add minced garlic to pan and shake vigorously to mix with pine nuts, continuing to work pan until garlic is sauteed and nuts are reddish gold
- 3
Add 1/4 cup olive oil and toss with nuts and garlic, saute for additional 45 seconds until oil is warmed
- 4
Add shrimp and toss continuously to keep nuts and shrimp moving in pan
- 5
When shrimp are cooked through, lower heat to medium low and add remaining 1/4 cup olive oil, stirring to coat well
- 6
Add chile powder in 3 steps, dusting top and mixing in each time until powder is well incorporated
- 7
Stir in honey and cream until chile powder begins to clump and coat the shrimp
- 8
Plate shrimp, sprinkle with kosher salt and garnish with cilantro
Tips
Keep the pan moving constantly when toasting pine nuts and hold it slightly above the heat to prevent burning while ensuring even browning.
Add chile powder gradually in stages to ensure even distribution and prevent clumping before the honey and cream are incorporated.
Use medium-large shrimp for best results as smaller shrimp can overcook quickly with this high-heat technique.
Good to Know
refrigerate up to 2 days, reheat gently to avoid overcooking shrimp
toast nuts and prepare chile mixture up to 1 day ahead, cook shrimp fresh
immediately while hot, with rice or warm tortillas
Common Mistakes
keep pan moving constantly to avoid burning the expensive pine nuts
add oil gradually to control temperature and prevent splattering
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
less authentic flavor
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry before cooking to prevent excess moisture from interfering with the searing process.
What if I can't find New Mexico chile powder?
Substitute with a mix of paprika and mild chili powder, though the flavor will be less authentic to the regional dish.
How long will the leftovers keep?
Store in refrigerator up to 2 days, but reheat very gently to prevent the shrimp from becoming rubbery.