SHRIMP WITH CHILI-LIME MAYO
Shrimp lovers are so easy to please! A little chili-lime mayo, some garlic-before you know it, everyone's having a shrimplicious time!
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix mayo and 1 Tbsp. chili-lime seasoning until blended.
- Melt butter with oil in large skillet on medium-high heat. Stir in garlic and remaining chili-lime seasoning. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Stir in lime juice; cook 30 sec. Remove from heat.
- Sprinkle shrimp with lime zest. Serve with mayo mixture.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP
Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
- Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
- In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
- Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
- Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Shrimp and About 2 Teaspoons Dip), Sodium 95 mg, Sugar 0 g, TransFat 0 g
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