Chipotle Lime Glazed Shrimp

Chipotle Lime Glazed Shrimp is a main course that serves 4. One portion of this dish contains approximately 35g of protein, 10g of fat, and a total of 256 calories. For $3.58 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Love and Olive Oil has 6 fans. A mixture of cilantro, shrimp, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. With a spoonacular score of 50%, this dish is good. Similar recipes are Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing, Chipotle-Glazed Sweet Potato Spears with Lime, and Honey & Chipotle Glazed Sweet Potato Spears with Lime.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to the pan in 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 large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet, add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

 

Step by step:

1. To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl.

3. Add half of shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute.

4. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

5. 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 chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.

6. Serve immediately.

Nutrition Information:

covered percent of daily need