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


Recipe Summary

30 mins
3 cups filling


Ingredient Checklist


Instructions Checklist
  • 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

83 calories; fat 5g; cholesterol 65mg; saturated fat 2g; carbohydrates 2g; mono fat 2g; poly fat 1g; sugars 1g; protein 8g; vitamin a 485.9IU; vitamin c 4.7mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 4mcg; vitamin b12 0.4mcg; sodium 162mg; potassium 105mg; calcium 30.3mg; iron 1.1mg.