CRUNCHY CHILI LIME SHRIMP
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY
Here's what you need: flour tortillas, butter, shrimp, salt, pepper, cumin, paprika, chili powder, cayenne pepper, garlic, lime juice, avocados, tomato, medium red onion, jalapeño, lime juice, fresh cilantro, salt, pepper, sour cream
Provided by Claire Nolan
Categories Appetizers
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375˚F (190˚C).
- Butter each side of the tortillas and cut into even quarters, making 24 pieces.
- Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
- Bake for 10-12 minutes or until crisp.
- In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
- Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
- In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
- Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
- Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
CHILI LIME SHRIMP WITH AVOCADO SALSA
Steps:
- Brush tortillas or wraps with olive oil and sprinkle with salt. Use a 1 ½ inch metal round to cut into circles. Bake on cookie sheet at 375 degrees F for 6 to 8 minutes. If you want to make cups .use a biscuit cutter (about 2 ½ inches) and cut into rounds. Press into mini muffin cups and bake 6 to 8 minutes (the flat rounds are a cleaner look). Blend all marinade ingredients in small food processor. In a medium bowl, pour marinade over shrimp, cover, and let marinate while you make the salsa about 10 to 30 minutes. In a medium size bowl, mix together the garlic, jalapeno, shallot, cilantro. Fold in avocado and lime juice. Season with salt. If not using immediately, cover with plastic wrap so the plastic is pressed right onto the surface so there is as little air on it as possible. This will prevent it from turning brown. Grill the shrimp 1 to 2 minutes per side. They will curl up, making a pretty topper. Remove from heat. Serving Top one tortilla round with a dollop of the avocado and a piece of shrimp. Garnish with lime zest and chopped cilantro.
CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER
Steps:
- Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
- Preheat broiler.
- Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.
AVOCADO SHRIMP SALSA
I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! -Maria Riviotta-Simmons, San Tan Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.
Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL
Provided by Steven Raichlen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
- 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
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- Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
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