Lime JalapeÑo Shrimp Food

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

GARLIC-JALAPEñO SHRIMP

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

JALAPENO LIME SKILLET SHRIMP

Steps:

• 1. To a cast iron skillet over medium-high heat, add the oil and butter. Stir in the red chile flakes. Saute the onions and jalapeño until tender, 2-3 minutes. Add the garlic and stir until fragrant, but not browned, about 1 minute. Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices, another 2-3 minutes. Add the chicken broth and bring to a simmer. Then, add the shrimp to the skillet and season with salt, cooking and tossing until shrimp just turn pink and are cooked through but still tender, being careful not to overcook. Add the lime zest, lime juice, and cilantro. Taste for seasoning and add more salt as needed. Serve promptly with crusty bread, or over rice or noodles.

CHILE LIME SHRIMP MARINADE

Steps:

• Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

JALAPENO LIME SHRIMP

Steps:

• Marinate shrimp in a glass or plastic bowl with the jalapeno, garlic, cumin, lime juice, salt & pepper, and one of the two tablespoons of oil. Stir to combine and set aside for 20 minutes.
• After the shrimp have marinated for 20 minutes, heat the other tablespoon of oil in a large skillet. Dump the bowl of shrimp in the skillet, making sure each shrimp is laying flat. Cook for 2-3 minutes, then with tongs, turn each shrimp over and cook another 2-3 minutes. Shrimp are done when pink and no more gray is present.
• Use shrimp in tacos, quesadillas, add to some pasta, or serve with a crusty loaf of bread. Enjoy!

SPICY GRILLED JALAPENO AND LIME SHRIMP SKEWERS RECIPE - (3.4/5)

Steps:

• 1. For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl. 2. For the shrimp: Pat shrimp dry with paper towels and butterfly according to photo 1. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. 3. Heat all burners on high for 15 minutes. Scrape cooking grate clean. Meanwhile, thread marinated shrimp on skewers according to photo 2. Sprinkle one side of shrimp with sugar. Grill shrimp, sugared side down, with lid down, until lightly charred, 3 to 4 minutes. Turn all burners off, flip skewers, close lid, and cook until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE

Steps:

• Make the sauce first.
• In a food processor or blender, mix all ingredients until blended.
• For shrimp.
• Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
• Place mixture on plate and set aside.
• In a bowl, whisk flour, beer and lime juice until blended and lump free.
• Butterfly each shrimp by cutting down it's center.
• In a skillet, heat canola oil.
• Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
• Place shrimp in hot oil and cook for 3-5 minutes on each side.
• Cook in batches if the shrimp are very large.
• Remove shrimp from oil and drain on paper towel to remove excess oil.
• Or bake--.
• Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
• Fried or bakes, serve them with the mango jalapeño dipping sauce.

CILANTRO-LIME SHRIMP

Steps:

• Combine lime juice, cilantro, olive oil, marmalade, jalapeno, and garlic in a bowl. Add shrimp and marinate for at least 20 minutes and no longer than 12 hours.
• Heat a skillet over medium heat. Pour shrimp mixture into the hot skillet and cook until plump, firm, and no longer translucent, 5 to 7 minutes. Pour over a bed of rice.

TEQUILA LIME SHRIMP WITH JALAPEñO INFUSED TEQUILA!

Steps:

• After you clean the shrimp, keep chilled until ready to use.
• Preheat 1 1/2 tablespoons of grapeseed oil to medium heat. After a minute, add the onions, garlic, serrano, fresno and chile guero. Season lightly with salt and pepper and saute for 5 minutes.
• Add the tomato, a little salt and pepper and cook for 5 minutes. Add in the lime juice, butter and tequila. Stir well to combine and taste for salt. If adding bay leaves, oregano and chile piquin, ad them at this time.
• Add in the shrimp and cook just until shrimp turns pink. Remove from heat. Fold in the fresh cilantro and reserved jalapeño. Serve right away.

GRILLED JALAPENO AND LIME SHRIMP SKEWER

Steps:

• 1. For Marinade: Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
• 2. For Shrimp: Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes up to 1 hour.
• 3. Prepare your grill, clean and oil so the shrimp want stick. Thread marinated shrimp on skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
• 4. Sprinkle 1 side of skewered shrimp with sugar. Grill shrimp, sugared side down, over hot side of grill, until lightly charred, 3 to 4 minutes. Flip skewers and move to cool side of grill and cook, covered until other side of shrimp is no longer translucent, 1 to 2 minutes. Remove and toss with reserved marinade. Sprinkle with cilantro and serve.