Peruvian Shrimp & Greens

It’s been so hot out lately that the last thing I’ve wanted to do is turn on the oven or eat anything too heavy. I was craving something refreshing but still filling; the kind of meal that doesn’t weigh you down but still feels satisfying. And ideally, something that pairs well with a chilled glass of wine.

Shrimp came to mind immediately, and from there, the flavors started to build. I had lime, cilantro, and a bottle of Spanish white wine already open — plus a few favorite Peruvian spices in the pantry. That combo of bright citrus, a little heat, and a good sear on the shrimp was exactly what I was looking for.

The sauce brings everything together — herby, tangy, and just a little spicy. Tossed over fresh greens and other salad fixin's, it made the perfect summer dinner. Simple, bold, and exactly what I wanted to eat while sitting near a fan, wine glass in hand.

Ingredients

Shrimp:

• 1 lb raw shrimp, peeled and deveined (I usually buy frozen being from the midwest!)

• 1 tbsp olive oil (or avocado oil)

• 1–2 tsp lime juice

• 1–2 tsp white wine (optional, adds depth)

• Pinch of salt

• 1/2 tsp ground cumin

• 1/4 tsp paprika or aji amarillo paste

• Optional: minced garlic or shallot

Salad:

• English cucumber

• Red onion

• Cherry tomatoes

• Avocado

• A sprinkling of cheese like feta or parmesean

• Any other fixings you enjoy with your salad!

Salad Dressing:

• 2+ tbsp Greek yogurt

• 2 tbsp olive oil

• 1 tbsp lime juice (or a mix of lime + orange juice)

• 1 tsp white wine

• 1 tsp honey or agave (just a touch)

• 1 tbsp finely chopped cilantro (or parsley if you want it milder)

• Salt + pepper to taste

• Optional: pinch of cumin or aji amarillo

Prep the Shrimp

Pat shrimp dry with a paper towel so they sear well.

Season with salt, cumin, paprika (or aji), and a little lime juice.

Heat a skillet over medium-high heat. Add oil.

When hot, add shrimp in a single layer (avoid crowding the pan).

Cook 1.5–2 minutes per side, until they turn pink and opaque with a slight golden edge.

In the last 30 seconds, splash in white wine and/or lime juice for a quick sizzle and added flavor.

Remove immediately from heat so they stay juicy.

Make the Salad Dressing

combine everything listed above: Greek yogurt, lime juice, wine, honey, olive oil, aji, garlic, salt, pepper, and cilantro.

Serve

If you're making a creamy yogurt-lime sauce, toss the warm shrimp in a bit of Greek yogurt right after cooking so they absorb the flavors.

If using a vinaigrette-style sauce, let shrimp cool slightly before tossing so it doesn't break the emulsion.

Add the shrimp to a salad & enjoy!