Chile Lime Shrimp With Creamy Chipotle Dip Recipes

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CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP



Chile-Lime Shrimp with Creamy Chipotle Dip image

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

2 limes
24 uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 tablespoons honey mustard
1 large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
1 teaspoon adobo sauce
1 tablespoon chopped fresh cilantro

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

CHILE LIME GRILLED SHRIMP TACOS



Chile Lime Grilled Shrimp Tacos image

Provided by Sandra Lee

Time 51m

Yield 12 tacos

Number Of Ingredients 11

1 1/2 pounds frozen, shelled and deveined large shrimp, thawed
1 (12-ounce) bottle Mexican chile and lime marinade (recommended: Lawry's)
Cooking oil, for grill
1 (8-ounce) container sour cream
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce
12 corn tortillas
1 (6-ounce) bag shredded red cabbage
1/2 cup frozen chopped onion, thawed
1 cup prepared guacamole
1 lime, for garnish

Steps:

  • Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes.
  • Preheat a grill or grill pan over medium-high heat.
  • Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.
  • Mix the sour cream with chipotle and adobe sauce.
  • Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.
  • Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.

CHIPOTLE CREAM SHRIMP



Chipotle Cream Shrimp image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup all-purpose flour
4 tablespoons chopped fresh cilantro
1 teaspoon salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds large raw shrimp (13 to 15 per pound), peeled and deveined with tail on
6 tablespoons (3/4 stick) unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 1/2 tablespoons Worcestershire sauce
2 cloves garlic, minced
White or brown rice, cooked according to package instructions, for serving

Steps:

  • Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
  • Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 teaspoon ground chipotle pepper
1/2 pound fresh asparagus, trimmed
1/2 pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

CHIPOTLE LIME DIP AND BBQ'D TIGER SHRIMP



Chipotle Lime Dip and BBQ'd Tiger Shrimp image

On it's own this is an awesome Dip with unlimited possibilities - and it's ready in just minutes. The grilled shrimp is great, as is grilled chicken. I have substituted the new Tabasco Chipotle Flavour hot sauce and it's a great flavour. Originally from Food and Drink.

Provided by Just Call Me Martha

Categories     Lime

Time 15m

Yield 8-12 skewers

Number Of Ingredients 7

1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon chipotle barbecue sauce or 1 tablespoon minced canned chipotle chile
1 clove garlic
1/2 teaspoon grated lime rind
1 tablespoon freshly squeezed lime juice
12 ounces large tiger shrimp, peeled

Steps:

  • In a bowl, stir together mayonnaise, sour cream, chipotle sauce, garlic, lime rind and lime juice.
  • Cover and refrigerate until serving (up to one day) Using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, thread two or three shrimp on each skewer.
  • Place each skewer on greased grill and grill until pink (about 1 1/2 to 2 minutes per side).
  • Serve either hot or cold with Chipotle Lime Dip for dipping.

Nutrition Facts : Calories 106.1, Fat 6, SaturatedFat 1.9, Cholesterol 71.4, Sodium 152.9, Carbohydrate 3.7, Sugar 0.8, Protein 9.1

COCONUT, CHILE, AND LIME SHRIMP



Coconut, Chile, and Lime Shrimp image

Coconut, lime, and chile flavors tie this shrimp dish together wonderfully. So many awesome flavors, and each one can easily be distinguished! Nothing overpowers the other. I served my shrimp on a bed of spicy peanut rice with bok choy and have provided that recipe as well, in case you were interested.

Provided by dana.killingthyme

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

2 cups water
1 cup jasmine rice
½ teaspoon coconut oil
2 limes
16 tail-on jumbo shrimp, peeled and deveined
1 tablespoon ground chile pepper
2 baby bok choy, cut into bite-sized pieces
1 carrot, peeled and cut into matchsticks
½ red bell pepper, cut into matchsticks
1 scallion, thinly sliced
2 tablespoons peanut butter
2 tablespoons sriracha sauce

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
  • Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
  • Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 47.7 g, Cholesterol 213 mg, Fat 6.1 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 1.7 g, Sodium 633.6 mg, Sugar 3.1 g

SPICY CHILE LIME SHRIMP



Spicy Chile Lime Shrimp image

Tiger shrimp are tossed in a spicy chile lime mix. Enjoy!

Provided by sk65

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 13

1 pound cooked tiger shrimp, thawed and tails removed
3 tablespoons soy sauce
1 tablespoon vegetable oil, or to taste
1 medium onion, diced
2 jalapeno peppers, diced
3 cloves garlic, diced
1 (1/2 inch) piece ginger, grated
1 lime, halved
½ cup all-purpose flour
1 teaspoon baking powder
salt to taste
⅓ cup milk, or as needed
½ cup vegetable oil for frying

Steps:

  • Toss shrimp and soy sauce together in a bowl and set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
  • Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
  • Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 19.7 g, Cholesterol 223 mg, Fat 8.1 g, Fiber 1.7 g, Protein 27.4 g, SaturatedFat 1.5 g, Sodium 1102 mg, Sugar 2.9 g

SAUTEED SHRIMP WITH CHIPOTLE CHILES



Sauteed Shrimp with Chipotle Chiles image

Provided by Zarela Martinez

Yield Makes 4 servings

Number Of Ingredients 6

1 pound uncooked medium to large shrimp, peeled, deveined
1 1/4 cups Seafood Marinade
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced canned chipotle chilies*
1/2 teaspoon dried oregano

Steps:

  • Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
  • Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
  • Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

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

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

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

SPICY CHIPOTLE, LIME AND GINGER SHRIMP



Spicy Chipotle, Lime and Ginger Shrimp image

Make this shrimp on its own as an app, or add whole grain pasta for a filling, guilt-free dinner that packs a serious flavor punch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

1/3 cup packed brown sugar
2 tablespoons water
2 tablespoons grated gingerroot
3 cloves garlic, finely chopped
1 teaspoon chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons adobo sauce (from can of chipotle chiles)
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 lb uncooked large shrimp (21 to 30 count), peeled (with tail shells left on), deveined
1/4 teaspoon salt
1/4 cup chopped fresh cilantro

Steps:

  • In 1-quart saucepan, stir brown sugar and water. Cook over medium heat 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat. Stir in remaining marinade ingredients. Reserve 2 tablespoons marinade in medium bowl.
  • Pat shrimp dry; place in another medium bowl. Add remaining marinade and stir to coat. Let stand at room temperature to marinate 20 minutes, stirring occasionally.
  • Heat gas or charcoal grill. Spray grill basket (grill "wok") with cooking spray. Spoon shrimp into basket. Place basket on grill over medium-high heat. Cover grill; cook 4 to 5 minutes, stirring once, or until shrimp are pink. Transfer shrimp to medium bowl with reserved marinade. Sprinkle with 1/4 teaspoon salt and the cilantro; toss to thoroughly combine.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 0 g

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