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
SPICY CHILE LIME SHRIMP
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
GRILLED CHILE-LIME SHRIMP
Make and share this Grilled Chile-Lime Shrimp recipe from Food.com.
Provided by kitty.rock
Categories < 60 Mins
Time 50m
Yield 6 shrimp per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- In medium bowl, combine all ingredients except shrimp and stir well.
- Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
- Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
- Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
- Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
- (Serve with Toasted Couscous with Grilled Mango and Zucchini).
Nutrition Facts : Calories 237.5, Fat 12, SaturatedFat 1.6, Cholesterol 214.9, Sodium 1244.1, Carbohydrate 8, Fiber 0.5, Sugar 4.7, Protein 23.9
CHILE LIME SHRIMP MARINADE
Steps:
- Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.
HONEY CHILE SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat.
- When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
- Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.
CHILI'S SPICY GARLIC & LIME SHRIMP
I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the seasoning blend by combining all the spices in a small bowl.
- Preheat a large skillet over medium heat.
- Add butter to the pan.
- When the butter is melted, stir in the pressed garlic.
- Immediately, add the shrimp to the pan.
- Cut the lime in half and squeeze each half into the pan over the shrimp.
- Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
- Saute the shrimp for 5 to 8 minutes or until they begin to brown.
- Be sure to cook both sides of all the shrimp.
CHILE-LIME SHRIMP QUESADILLAS
Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients; set aside.
- Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
- Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g
COCONUT, CHILE, AND LIME SHRIMP
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
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
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.
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