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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Five-Spice Shrimp

Yield: 3 cups filling
Start to Finish 30 mins
Mexican Five-Spice Shrimp
Ingredients
  • 1  pound  fresh or frozen medium shrimp
  • 1  tablespoon  masa harina or cornmeal
  • 2  teaspoons  chili powder
  • 1  teaspoon  sugar
  • 1  teaspoon  smoked paprika
  • 1  teaspoon  finely ground coffee (not instant)
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  ground coriander
  • 1/4  teaspoon  cayenne pepper
  • 1  tablespoon  canola oil or vegetable oil
  • 1/4  cup  lime juice
  • 3  tablespoons  chilled butter, cut up
  • 1/4  cup  snipped fresh cilantro
Directions

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)
  • cal. (kcal) 83,
  • Fat, total (g) 5,
  • chol. (mg) 65,
  • sat. fat (g) 2,
  • carb. (g) 2,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 1,
  • pro. (g) 8,
  • vit. A (IU) 486,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 162,
  • Potassium (mg) 105,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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