Chili Lime Shrimp (the marinade becomes the sauce)
Shrimp marinated in lime juice, soy sauce, chili powder, cumin, and paprika, then cooked in that same marinade once it has reduced. Serve over rice or folded into tortillas.
Ingredients
- ¼ cup lime juice, from about 2 limes
- 1 tablespoon EACH: avocado oil and soy sauce
- 2 teaspoons chili powder
- 1 teaspoon EACH: cumin and sweet paprika
- 1 ½ lb peeled shrimp, I use 31/40 count
- Minced cilantro, to serve
Instructions
- In a medium-sized bowl, mix the lime juice, soy sauce, chili powder, cumin, and paprika.¼ cup lime juice, 1 tablespoon EACH: avocado oil and soy sauce, 2 teaspoons chili powder, 1 teaspoon EACH: cumin and sweet paprika, 1 ½ lb peeled shrimp
- Add the shrimp and toss to coat. Let the shrimp marinate for 10 minutes.
- Drain the marinade into a medium frying pan over medium-high heat. Simmer for 2 minutes, or until it starts to reduce. Stir in the shrimp and cook for 1-2 minutes per side, until opaque, curled into a gentle C -shape, and coated in the sauce.
- Serve with a little minced cilantro on top.Minced cilantro
Serving: 1 serving = ¼ of the recipe, Calories: 185kcal, Carbohydrates: 2g, Protein: 35g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 274mg, Sodium: 470mg, Potassium: 496mg, Fiber: 0.4g, Sugar: 0.4g, Vitamin A: 304IU, Vitamin C: 5mg, Calcium: 115mg, Iron: 1mg