Chile-Lime Shrimp with Creamy Chipotle Dip

Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!

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Servings 12

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ingredients 10
Prep Time 15 min
Total Time 55 min

Ingredients

2: limes

24: uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)

2: tablespoons olive or vegetable oil

1: clove garlic, finely chopped

1/2: teaspoon crushed red pepper flakes

1/3: cup mayonnaise or salad dressing

2: tablespoons honey mustard

1: large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)

1: teaspoon adobo sauce

1: tablespoon chopped fresh cilantro

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Directions

1 Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
2 Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
3 In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
4 Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
5 Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
6 Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.

EXPERT TIPS

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Expert Tips

Don’t worry if the shrimp cool off on the buffet table. They are delicious hot or at room temperature. Store any leftovers in the refrigerator.

If you don’t want to butterfly the shrimp, you can just place them in the pan and bake, turning once, until pink.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Shrimp and About 2 Teaspoons Dip)

Calories: 70
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 95mg; 95%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Irisheyesrsmilin_inMN

report Posted Dec. 22, 2012 12:36 PM

Everyone LOVES this appetizer in our extended family. I agree with adding a bit more cayenne to the marinade, but it's flavorful no matter what. BEST way to eat shrimp!

Meralexpierce

report Posted Jun. 21, 2011 8:48 AM

I think the marinade needs a little kick of spice. I recomend just sticking your finger in there and tasting it. You'll agree it need salt and a little spice

Meralexpierce

report Posted Jun. 21, 2011 8:46 AM

Wow! Me and Daniel's new favorite way to eat shrimp. I has frozen shrimp on hand and just thawed them out and followed the recipe the same except I added a little cayene to the marinade. The chipotle dip was amazing!!! We've been eating the leftovers on chips and as a taco spread. We made it again two nights later.