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2
pounds fresh or frozen large shrimp in shells
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2
cloves garlic, minced
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1/2
teaspoon finely shredded lime peel
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1/4
cup lime juice
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2
tablespoons olive oil
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2
tablespoons finely chopped green onion
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1/4
cup chopped fresh Anaheim pepper
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1
- 2
tablespoons snipped cilantro or parsley
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1/2
teaspoon sugar
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1/2
teaspoon salt
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1/4
teaspoon pepper
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Lettuce leaves (optional)
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1
medium papaya and/or mango peeled, seeded, and sliced (optional)
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside.
2. In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, Anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.
3. To serve, drain the shrimp, discarding the marinade. If desired, line a large platter with lettuce leaves and arrange papaya or mango slices around outer edge. Place shrimp in center of platter. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 112,
- Protein (gm) 18,
- Carbohydrate (gm) 2,
- Fat, total (gm) 4,
- Cholesterol (mg) 174,
- Sodium (mg) 288,
- Percent Daily Values are based on a 2,000 calorie diet
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