You can eat these shrimp cold, at room temperature, or warm.
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)
How to Make It
To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.
To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.
I've been making this for years, too! It's always the first dish to be finished at my parties; didn't serve it once and my guests complained! It's a very subtle and elegant sauce which is a nice balance to the spice on the shrimp.
Delicious, fast. ADDED 1 t. creole seasoning also....can subst garlic salt for powder & omit salt. Last minute addition after sauteing the shrimp: a few squirts of Catalina dressing to coat the shrimp and pick up the fond/spices in a sauce.....served with cheese grits casserole on this site....perfect down home meal. Sauce is really good.
I made this recipe for a get together with friends. One of them asked me for the recipe so I pulled it out the next day and the date caught my eye. I realized I'd been making this appetizer for 10 years! It's still a big hit whenever I make it. It's a great twist from the standard shrimp cocktail.
I've been making this for years, and been trying to convince other people to make them for just as long.
Made a batch for my sister's wedding reception, and by the time I brought out the last batch, i got *mobbed* as "the shrimp lady*!
So. Good. And super easy, in spite of the number of ingredients!
... plus, no matter *what* size batch I make? It's always a little too small... heh
This recipe has converted two non-shrimp eaters in my family. When I serve it at family gatherings, it is always the first thing to go. The shrimp on their own are good, but the sauce makes them so much better. We do prefer to eat them warm, or at least at room temperature.
This sauce is the reason to try the recipe. We have used it on this recipe, but also with all types of broiled/grilled fish (salmon, tilapia, etc) that we serve with rice. We typically double the sauce recipe, or even quadruple it if guests are over--that way, there is plenty of sauce to mix with the fish or seafood and the rice.