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.
I thought this dish was very good. I have made it twice and served it over rice both times. The second time, I added about half the butter and threw in some Sriracha sauce as well. If you like your food spicy, the sriracha adds an excellent flavor to this dish. The sauce it created with the shrimp was a bit liquidy, but tasted absolutely delicious.
I always follow new recipes to the T if I don't know them but I was also married to a Chef so I know a little about food. This had not enough lime and not enough by itself. Definitely had to have some pasta and salad with this to round it out. But I also had to melt more butter with lime juice and more chili powder to make a sauce.
This was very good, but I struggled with what to serve it with since the shrimp alone wasn't a great meal. I ended up serving it with wheat linguine and a salad with crusty bread (as suggested by the recipe). Very tasty and easy to make!
My husband & I tried this since it was a quick & easy weeknight meal. We added more chili powder & even added a bit of red pepper to give it some zing. We also added a little bit of water to make a light sauce since we were eating it over rice. It wasn't earth shattering, but it was convenient.
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