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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 32%
  • Fat: 6.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.9g
  • Carbohydrate: 3.7g
  • Fiber: 0.8g
  • Cholesterol: 207mg
  • Iron: 3.7mg
  • Sodium: 335mg
  • Calcium: 81mg

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

  1. Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
  2. 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.
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