CILANTRO LIME SHRIMP
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP WITH LIME, CILANTRO AND TOMATOES
This is a quick and easy dish that doesn't take long to make. It has a bit of a bite, so you may want to adjust cumin to your taste.
Provided by Just Call Me Martha
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together lime juice, olive oil, cumin, garlic, salt and pepper to make marinade.
- Pour over shrimp and toss.
- Set aside for 20 minutes.
- Drain shrimp and reserve marinade.
- Fry shrimp in 1 Tbsp olive oil in frying pan until pink.
- Add tomatoes, cilantro and marinade.
- Toss well and cook until just heated through.
- Serve over rice or pasta.
LIME AND CILANTRO SHRIMP
Make and share this Lime and Cilantro Shrimp recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons of oil, soy sauce, red pepper flakes and salt and pepper (to taste).
- Reserve 1/3 cup of marinade in a small bowl for dipping.
- Put shrimp in a large ziplock bag and cover with the remaining marinade.
- Refridgerate for about 45 minutes.
- Drain shrimp and lightly pat dry with paper towels.
- In a large non-stick skillet, over moderately high heat, heat 1 and 1/2 teaspoons oil.
- Saute 1/2 the shrimp.
- Repeat with remaining 1 and 1/2 teaspoons oil and shrimp.
- Serve with reserved dipping sauce.
Nutrition Facts : Calories 148, Fat 7.4, SaturatedFat 1.1, Cholesterol 110.4, Sodium 208.6, Carbohydrate 8.7, Fiber 0.2, Sugar 6.3, Protein 12.2
WW SHRIMP WITH CILANTO AND LIME - 5 PTS.
This is marked in my cookbook as "really good". It is out of an old WW cookbook called "Annual Recipes for Success 2000"
Provided by teresas
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine fist 5 ingredients in a large bowl; toss well.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shrimp mixture, and saute' 4 minutes or until shrimp is done.
- Remove from heat; stir in cilantro and remaining ingredients.
Nutrition Facts : Calories 177.1, Fat 5.5, SaturatedFat 0.7, Cholesterol 250.7, Sodium 1418.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.2, Protein 27.3
SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO
Categories Tomato Appetizer Sauté Super Bowl Low Carb Kid-Friendly Low Cal Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
- Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
- Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CILANTRO-LIME BAKED SHRIMP
Baked shrimp with a light south-of-the-border flair. Serve over pasta with shaved Parmesan cheese.
Provided by Love2Cook
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine oil, cilantro, garlic, lime juice, seasoning, and cayenne in the bowl of a food processor; blend well. Toss with shrimp in a bowl. Transfer into a glass 8x8-inch baking dish.
- Process toasted bread in a food processor until crumbed. Top shrimp with bread crumbs and spray with a generous coating of cooking spray.
- Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 19.6 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 329.8 mg, Sugar 1.1 g
LIME-CILANTRO SHRIMP
Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fajitas and margaritas.
Provided by JOHN TYLER
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
- Shake periodically to coat evenly.
- Refrigerate for four hours or overnight.
- Garnish with lemon and lime wedges.
- Serve with salsa and chips.
Nutrition Facts : Calories 82.6, Fat 0.9, SaturatedFat 0.2, Cholesterol 147.2, Sodium 171.9, Carbohydrate 2.5, Fiber 0.8, Sugar 0.4, Protein 16.1
GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
- Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 7.4 g, Cholesterol 345.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 402.9 mg, Sugar 2.6 g
CILANTRO LIME SHRIMP
So simple, yet so tasty! Found this recipe in The Gourmet Cookbook. Serve as an appetizer or use the jumbo shrimp and serve as the entree!. A refreshing balance of hot and sour!
Provided by Galley Wench
Categories Mexican
Time 21m
Yield 20-24 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Mix together garlic and 1 teaspoon salt.
- Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
- Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
- Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
- Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
- Drain shrimp and gently pat dry.
- Shrimp can be cooked on the girll or. . .
- Pan Fried:
- Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
- Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
- Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
- Garnish with cilantro and serve with dipping sauce.
CRUNCHY CHILI LIME SHRIMP
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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CILANTRO-LIME SHRIMP WITH AVOCADO AND TOMATO SALSA
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- In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic. Add the shrimp and toss well. Cover tightly and refrigerate overnight, stirring once or twice.
- In a mini processor, combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and smashed garlic clove and puree until smooth. With the machine on, add the remaining 1/4 cup of oil in a thin stream and process until emulsified. Transfer to a bowl and add the avocado, tomato and scallions. Season with salt.
- Light a grill. Scrape some of the marinade from the shrimp and grill them over high heat until opaque throughout, 3 to 4 minutes. Transfer the shrimp to a platter and season with cracked pepper. Serve with the salsa and lime wedges.
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