Cilantro-Lime Shrimp with Chile Aïoli

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  1 reviews
  • 30|min prep time
  • 30|min total time
  • 10 ingredients
  • 24 servings

Shrimp

24
fresh uncooked large shrimp (about 1 lb), shelled with tails left on
1
tablespoon chopped fresh cilantro
2
tablespoons lime juice
1
tablespoon olive oil
1
garlic clove, minced

Chile Aïoli

1
cup mayonnaise
3
tablespoons milk
2
canned chipotle chiles in adobo sauce, chopped (about 4 teaspoons)
2
garlic cloves, chopped
2
teaspoons chopped fresh cilantro

Directions

  1. 1 Heat oven to 350°F. Cut shrimp along outside curve almost to other side; spread open. Remove any visible vein. Place cut side down on ungreased cookie sheet so that tails stand up and curve over shrimp.
  2. 2 In small bowl, combine all remaining shrimp ingredients; mix well. Brush mixture over shrimp.
  3. 3 Bake 5 to 7 minutes or until shrimp turn pink.
  4. 4 Meanwhile, in blender container, combine all chile aïoli ingredients except cilantro; blend until smooth.
  5. 5 To serve, drizzle small amount of aïoli onto serving platter. Sprinkle with 2 teaspoons chopped cilantro. Place cooked shrimp over aïoli. Serve with remaining aïoli.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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