Shrimp With Chili Lime Mayo Recipes

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

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.

SHRIMP WITH CHILI-LIME MAYO

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.

CRUNCHY CHILI LIME SHRIMP

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.

SPICY CHILI LIME MAYO

Steps:

• Combine all ingredients in a bowl and mix well!
• Enjoy!

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.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP

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.