Shrimp In Buttery Hot Sauce

By Recipe by Norman Ramirez, Restaurant Veneno de Nayarit, Chicago, IL
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Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.


  • 1 1/4 pounds large shell-on shrimp preferably head-on
  • Kosher salt
  • 1/2 cup mild Mexican hot sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Maggi liquid seasoning or soy sauce
  • 1 teaspoon Tajín Clásico seasoning or kosher salt and freshly ground pepper
  • 1/2 cup chilled unsalted butter cut into pieces, 1 stick
  • 1 cup thinly sliced red onion


  1. Cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds. Transfer to a paper towel–lined baking sheet and let drain.
  2. Bring hot sauce, lime juice, Maggi seasoning, and Tajín seasoning to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified.
  3. Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.
  4. Serve on top of onion on a platter.