Limedippingsauce Recipes

HONEY - LIME DIPPING SAUCE

Steps:

• 1. Blend all ingredients together well.
• 2. Store in refrigerator in sealed container until ready to use.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.

POPCORN SHRIMP WITH CHILI-LIME DIPPING SAUCE

Steps:

• Dipping sauce:
• If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
• Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.
• Prepare the Shrimp:
• Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
• Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
• Serve shrimp with dipping sauce.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

LIME MAYO

Steps:

• Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.

SOY-LIME DIPPING SAUCE

Steps:

• 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

CHILE-LIME SAUCE

Steps:

• In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

LIME-CHILE DIPPING SAUCE

Steps:

• Stir fish sauce, lime juice, and 1/4 cup water in a small bowl. Add sugar; stir until it has dissolved. Stir in garlic and chile sauce or chopped chile. Sauce can be refrigerated in an airtight container up to 1 week.

CHICKEN BREASTS WITH LIME SAUCE

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.