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Caribbean Shrimp

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Caribbean Shrimp
  • Prep 20 min
  • Total 60 min
  • Servings 16
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Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.
Updated Jan 21, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Choose raw, peeled shrimp that are firm, moist and translucent. Leave the tails on the shrimp for more pizzazz.

Nutrition

50 Calories, 1g Total Fat, 9g Protein, 1g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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