Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

You can eat these shrimp cold, at room temperature, or warm.

Recipe by Cooking Light September 2001


Recipe Summary

8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

100 calories; calories from fat 28%; fat 3.1g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.5g; protein 13.7g; carbohydrates 3.7g; fiber 0.5g; cholesterol 121mg; iron 2.3mg; sodium 300mg; calcium 48mg.