Caribbean Shrimp

Caribbean Shrimp

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

About 16 servings (3 shrimp each)

1 1/2
lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
2
medium green onions, chopped (2 tablespoons)
2
cloves garlic, finely chopped
2
teaspoons grated lime peel
1/4
cup lime juice
1
tablespoon soy sauce
1/4
teaspoon pepper
1/8
teaspoon crushed red pepper
2
teaspoons sesame oil
  1. In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  2. Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
  3. Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.
Makes About 16 servings (3 shrimp each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Choose raw, peeled shrimp that are firm, moist and translucent. Leave the tails on the shrimp for more pizzazz.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 80mg;
  • Sodium 170mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.