Chili-Lime Shrimp
1
Points®
Temps total: 10 min • Préparation: 5 min • Cuisson: 5 min • Portions: 4 • Difficulté: Facile
Ingrédients
Ancho chili powder
1 tsp(s)
Ground cumin
½ tsp(s)
Kosher salt
¼ tsp(s)
Uncooked shrimp
1 pound(s), large, peeled and deveined, patted dry
Olive oil
1 tbsp(s)
Fresh lime juice
2 tbsp(s)
Instructions
1
In a medium bowl, whisk 5 ml (1 tsp) ancho chile powder, 2 ml (1⁄2 tsp) ground cumin, and 1 ml (1⁄4 tsp) salt. Pat dry 450 g (1 lb) peeled, deveined large shrimp (about 24). Add the shrimp to the bowl and toss until evenly coated. In a 30-cm (12-in) skillet, heat 15 ml (1 Tbsp) olive oil over high. Add the shrimp in an even layer and cook until browned on both sides and opaque throughout, 3 to 4 minutes. Remove from heat. Add 30 ml (2 Tbsp) fresh lime juice and stir until the shrimp are coated and the liquid evaporates, 30 seconds to 1 minute.
2
Per serving: about 6 shrimp
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