Easy Yucatan Chicken Shrimp Recipe Included

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

EASY YUCATAN CHICKEN (SHRIMP RECIPE INCLUDED)

Steps:

• For Marinade: In the blender, combine all of the ingredients for the marinade. Blend until smooth. Taste for salt and set aside.
• For Chicken: After you pound out the chicken, season it lightly with salt and pepper on both sides. Place into a large plastic storage bag and pour in the marinade. Place in refrigerator to marinate for at least 1 hour.
• When ready to cook chicken, remove from refrigerator at least 30 minutes before. Shake off excess marinade and place onto plate.
• Preheat stove stop grill pan at medium heat for 6-7 minutes. Drizzle with 2 tablespoons oil like grapeseed or canola. Grill the chicken for 4-5 minutes per side. Transfer to a plate, tent and let rest for 5 minutes.
• For Shrimp: After cleaning shrimp, transfer to a bowl. Season lightly with salt and pepper. Pour in the marinade and let sit for 20 minutes.
• Add 3 tablespoons oil oil to cast iron pan and preheat to medium for 4-5 minutes. Shake off excess marinade from shrimp as you place it into the cast iron pan. Reserve marinade.
• Cook the shrimp for 2 minutes per side. Remove from pan onto a clean plate. To the pan add the reserved used marinade , minced garlic and 2 tablespoons of unsalted butter. As soon as butter melts, add in the beer. Stir well to combine and season with a pinch of salt and pepper. Pour sauce over shrimp. Serve right away.

YUCATAN-STYLE SHRIMP - 3 WW POINTS

Steps:

• Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
• Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
• Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.