Mexican Five-Spice Shrimp
pound fresh or frozen medium shrimp
tablespoon masa harina or cornmeal
teaspoons chili powder
teaspoon smoked paprika
teaspoon finely ground coffee (not instant)
teaspoon kosher salt
teaspoon ground coriander
teaspoon cayenne pepper
tablespoon canola oil or vegetable oil
cup lime juice
tablespoons chilled butter, cut up
cup snipped fresh cilantro
- 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.
- 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.
- 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.,
- 1 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet