The bright, tart flavor of freshly squeezed lime juice balances the heat of the chili powder in the rich sauce that coats these shrimp. Serve with crusty whole wheat French bread to soak up the sauce.
3/4 cup chopped green onions, divided
1 1/2 pounds peeled and deveined large shrimp
1 teaspoon chili powder
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons butter
1/2 teaspoon salt
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with 1/4 cup onions.