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Mexican Five-Spice Shrimp

3.0 by 2 people
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  • Yields: 3 cups filling
  • Start to Finish: 30 mins

Mexican Five-Spice Shrimp



  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels and set aside. In a small bowl, combine masa harina, chili powder, sugar, smoked paprika, coffee, kosher salt, coriander, and cayenne pepper. Place shrimp in a medium bowl; add spice mixture and toss to coat.
  2. In a large skillet, heat oil over medium-high heat. Add shrimp; cook for 1 to 3 minutes or until shrimp are nearly opaque, stirring frequently. Remove shrimp from skillet.
  3. Add lime juice to skillet, combining it with any spices remaining in skillet. Return shrimp to skillet; cook about 1 minute more or until shrimp are opaque. Remove skillet from heat; add butter. Stir gently just until butter is melted. To serve, sprinkle with cilantro.

Nutrition Facts (Mexican Five-Spice Shrimp)

    Per serving:
  • 83 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 65 mg chol.,
  • 162 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 1 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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