1 - 2
PersonalPoints™ per serving
This incredibly flavorful shrimp comes together so quickly and with such a short ingredient list, it’s surprising how flavor-packed it is. The most important and very simple technique we use here is all in effort to get a good sear on the shrimp once it hits the skillet. The trick is to make sure to pat the shrimp very dry before coating them with the spices. This will ensure that they brown instead of steam in the skillet. If you don’t have any ancho chile powder, regular chili powder will be fine.
Ancho chile powder
1 pound(s), peeled and deveined (about 24)
Fresh lime juice
- In a medium bowl, whisk the chile powder, cumin, and salt. Pat dry the shrimp. Add the shrimp to the bowl and toss until evenly coated. In a large heavy skillet, heat the 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 the heat. Add the lime juice and stir until the shrimp are coated and the liquid evaporates, 30 seconds to 1 minute.