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Chile-Lime Shrimp with Creamy Chipotle Dip

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Chile-Lime Shrimp with Creamy Chipotle Dip
  • Prep 15 min
  • Total 55 min
  • Servings 12
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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!
By Betty Crocker Kitchens
Updated Feb 18, 2010

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you don’t want to butterfly the shrimp, you can just place them in the pan and bake, turning once, until pink.

Nutrition

70 Calories, 6g Total Fat, 4g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Shrimp and About 2 Teaspoons Dip)
Calories
70
Calories from Fat
50
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.
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