SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.
Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
PAN SEARED SHRIMP WITH GARLIC-LEMON BUTTER
This is so good and so simple to make. I made it tonight and my whole family raved about how good it was. I got the recipe from America's Test Kitchen.
Provided by Alisa Lea
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
- Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
- Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.
Nutrition Facts : Calories 260.8, Fat 17.2, SaturatedFat 6.5, Cholesterol 237.2, Sodium 1258.1, Carbohydrate 2.4, Fiber 0.1, Sugar 0.3, Protein 23.4
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
- Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
- Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
- Transfer to a platter and garnish with the remaining scallions and the lime wedges.
PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE
Categories Shellfish
Number Of Ingredients 11
Steps:
- 1. Make the Glaze: In a small bowl, combine the glaze ingredients and stir to mix. Set aside. 2. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tablespoon of oil and the remaining shrimp. 3. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.
PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE
Make and share this Pan-Seared Shrimp With Chipotle-Lime Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
- Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
- Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
- Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
- Transfer shrimp to plate and cover with foil.
- Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
- After second batch has stood off heat, return first batch to skillet and toss to combine.
- Add glaze, cover, and let stand to warm through glaze, about 1 minute.
- Toss shrimp again to coat and serve.
Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 258.4, Sodium 253.8, Carbohydrate 6.8, Sugar 4.7, Protein 34.6
PAN-SEARED SHRIMP WITH GINGER-HOISIN GLAZE
This is a version that stems from the Base Recipe for Pan-Seared Shrimp - reference recipe #316590. Simple, quick and yummy.
Provided by Sondra Beth
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl.
- Follow "Base recipe for Pan Seared Shrimp" recipe number 316590, EXCEPT, subsitute an equal amount of red pepper flakes for black pepper.
- Add Hoisin mixture when returning first batch of shrimp to skillet.
Nutrition Facts : Calories 22.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 256.3, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 0.7
PAN SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE
Steps:
- Stir together chipotle through cilantro in a small dish. Heat 1 tbsp oil in a 12 inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp in a single layer and cook until spotty brown and edges turn pink, about one minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet. Add sauce. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
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