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Chile-Lime Shrimp with Creamy Chipotle Dip

  • Prep 15 min
  • Total 55 min
  • Servings 12

Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor! MORE + LESS -

Ingredients

2
limes
24
uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
2
tablespoons olive or vegetable oil
1
clove garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
1/3
cup mayonnaise or salad dressing
2
tablespoons honey mustard
1
large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
1
teaspoon adobo sauce
1
tablespoon chopped fresh cilantro

Steps

Hide Images
  • 1
    Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
  • 2
    Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
  • 3
    In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
  • 4
    Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
  • 5
    Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
  • 6
    Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.

Expert Tips

  • Don’t worry if the shrimp cool off on the buffet table. They are delicious hot or at room temperature. Store any leftovers in the refrigerator.
  • If you don’t want to butterfly the shrimp, you can just place them in the pan and bake, turning once, until pink.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (2 Shrimp and About 2 Teaspoons Dip)
Calories
70
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
95mg
4%
Potassium
35mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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