Best Chipotle Lime Dip And Bbqd Tiger Shrimp Recipes
CHIPOTLE LIME DIP AND BBQ'D TIGER SHRIMP
On it's own this is an awesome Dip with unlimited possibilities - and it's ready in just minutes. The grilled shrimp is great, as is grilled chicken. I have substituted the new Tabasco Chipotle Flavour hot sauce and it's a great flavour. Originally from Food and Drink.
Provided by Just Call Me Martha
Categories Lime
Time 15m
Yield 8-12 skewers
Number Of Ingredients 7
Steps:
- In a bowl, stir together mayonnaise, sour cream, chipotle sauce, garlic, lime rind and lime juice.
- Cover and refrigerate until serving (up to one day) Using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, thread two or three shrimp on each skewer.
- Place each skewer on greased grill and grill until pink (about 1 1/2 to 2 minutes per side).
- Serve either hot or cold with Chipotle Lime Dip for dipping.
Nutrition Facts : Calories 106.1, Fat 6, SaturatedFat 1.9, Cholesterol 71.4, Sodium 152.9, Carbohydrate 3.7, Sugar 0.8, Protein 9.1
CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP
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!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
- 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.
- 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.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Shrimp and About 2 Teaspoons Dip), Sodium 95 mg, Sugar 0 g, TransFat 0 g
SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.
Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
- Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
- Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
- Transfer to a platter and garnish with the remaining scallions and the lime wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love