Cilantro-Lime Shrimp with Chile Aïoli

  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 24

Ingredients

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

Steps

  • 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
    In small bowl, combine all remaining shrimp ingredients; mix well. Brush mixture over shrimp.
  • 3
    Bake 5 to 7 minutes or until shrimp turn pink.
  • 4
    Meanwhile, in blender container, combine all chile aïoli ingredients except cilantro; blend until smooth.
  • 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.

  • This delicious dish can be made up to four hours ahead of time. Prepare the shrimp, lime juice mixture and chile aïoli ahead. Cover and refrigerate. Just before serving, brush the lime juice mixture on the shrimp, then broil. Serve the shrimp with the chile aïoli as directed.

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
70mg
3%
Potassium
20mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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