• 1 Rating

Heat up your appetizer game with this spicy shrimp recipe. Chili powder, smoked paprika, cayenne, and coriander infuse these Mexican shrimp with south of the border flair.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

83 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 65 mg cholesterol; 162 mg sodium. 105 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 8 g protein; 0 g trans fatty acid; 486 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0