Spiced Shrimp with Avocado Oil

Randy Mayor; Melanie J. Clarke
These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

Yield:

5 servings (serving size: about 4 ounces shrimp)

Recipe from

Nutritional Information

Calories 193
Caloriesfromfat 32 %
Fat 6.9 g
Satfat 1 g
Monofat 3.4 g
Polyfat 1.6 g
Protein 27.9 g
Carbohydrate 3.7 g
Fiber 0.8 g
Cholesterol 207 mg
Iron 3.7 mg
Sodium 335 mg
Calcium 81 mg

Ingredients

1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Preparation

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

Note:

Maureen Callahan,

May 2004