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Mexican-Style Grilled Shrimp Cocktail
If you want to have more shrimp to go around, you could make this with medium instead of large shrimp. The downside is that it will take more time to shell and devein them.
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1-1/2 teaspoons chili powder
  • 1/2 cup no-salt-added ketchup
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground coriander
  • 1 pound large shrimp (about 24), shelled and deveined

1. In a small bowl, combine 1 tablespoon of the lime juice, 1/2 teaspoon of the cumin, the chili powder, ketchup, and cilantro. Stir to blend. Cover and refrigerate.

2. Preheat the broiler. Spray a broiler pan with nonstick cooking spray.

3. In a large bowl, combine the remaining 1 tablespoon lime juice, 1/2 teaspoon cumin, and the ground coriander. Add the shrimp, tossing to coat. Broil the shrimp 4 to 6 inches from the heat for 3 minutes, turning them over midway, until firm and pink. Let cool to room temperature.

4. Transfer the shrimp to a medium bowl. Cover and refrigerate until well chilled, about 30 minutes. Serve with the sauce.


Nutritional Information
Per serving: 109 calories, 1.2g total fat (.3g saturated), 135mg cholesterol, 1.1g dietary fiber (0g soluble), 10g carbohydrate, 15g protein, 172mg sodium.
Good source of: niacin, potassium, selenium, vitamin B12, vitamin B6, vitamin C, vitamin D, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40