Best Yucatan Style Shrimp 3 Ww Points Recipes

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YUCATAN-STYLE SHRIMP - 3 WW POINTS



Yucatan-Style Shrimp - 3 Ww Points image

Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs medium shrimp, unpeeled
2 large plum tomatoes, chopped
1 small red onion, finely chopped
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 romaine lettuce leaves
4 radishes, thinly sliced
lime slice

Steps:

  • Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
  • Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
  • Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

Nutrition Facts : Calories 292.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 345.6, Sodium 488.9, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 47.1

WW 3 POINTS - SHRIMP WITH KEY LIME COCKTAIL SAUCE



Ww 3 Points - Shrimp With Key Lime Cocktail Sauce image

Make and share this Ww 3 Points - Shrimp With Key Lime Cocktail Sauce recipe from Food.com.

Provided by mariposa13

Categories     High Protein

Time 19m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb shrimp, medium, peeled and deveined
1/2 cup ketchup
2 tablespoons fresh lime juice or 2 tablespoons key lime juice
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce

Steps:

  • Rinse the shrimp under cold water and place them in a saucepan with enough cold water to cover them; heat just until the water begins to simmer.
  • Remove the saucepan from the heat and set aside 1 minute, or until the shrimp are opaque in the center.
  • Drain the shrimp, then plunge them into a bowl of ice water.
  • Drain and pat dry with paper towels.
  • Arrange on a serving platter.
  • To make the cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in a small bowl.
  • Taste and adjust the seasoning, adding more hot pepper sauce or Worcestershire sauce as desired.
  • Serve the shrimp with the cocktail sauce.

WW 3 POINTS - SPICY SHRIMP WITH PAPAYA SALSA



Ww 3 Points - Spicy Shrimp With Papaya Salsa image

Make and share this Ww 3 Points - Spicy Shrimp With Papaya Salsa recipe from Food.com.

Provided by mariposa13

Categories     Papaya

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons paprika
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/8-1/4 teaspoon cayenne
1 1/4 lbs large shrimp, peeled and deveined
2 cups cubed papayas
1/4 cup chopped scallion
2 tablespoons fresh lime juice

Steps:

  • Prepare grill for hot fire.
  • Spray a grill basket with nonstick spray.
  • Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat.
  • To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside.
  • Place the shrimp in the grill basket and place basket onto grill rack.
  • Grill shrimp until just opaque in center, 2-3 minutes on each side.
  • Serve with salsa.
  • 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).

Nutrition Facts : Calories 185, Fat 2.7, SaturatedFat 0.5, Cholesterol 216, Sodium 504.7, Carbohydrate 9.9, Fiber 1.9, Sugar 4.5, Protein 29.6

YUCATAN SHRIMP



Yucatan Shrimp image

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

Steps:

  • In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
  • Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
  • Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
  • In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

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