Shrimp With Chili Lime Mayo Food

CHILI LIME SHRIMP

Steps:

• In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
• Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

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.

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.

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.

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.

SARASOTA'S SHRIMP BURGERS, AVOCADO AND A CHILI LIME MAYO

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

SPICY CHILI LIME MAYO

Steps:

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