Caribbean Shrimp

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour

About 16 servings (3 shrimp each)



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Nutrition Info

  • 1 Serving
  • 50
  • 1g
    (Saturated Fat 0g)
  • 80mg
  • 170mg
  • 1g
    (Dietary Fiber 0g)
  • 9g
  • Percent Daily Value*
  • 8%
  • Exchanges
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No changes.

  • How-To

    Choose raw, peeled shrimp that are firm, moist and translucent. Leave the tails on the shrimp for more pizzazz.

Ingredients

  • 1 1/2  lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
  • 2  medium green onions, chopped (2 tablespoons)
  • 2  cloves garlic, finely chopped
  • 2  teaspoons grated lime peel
  • 1/4  cup lime juice
  • 1  tablespoon soy sauce
  • 1/4  teaspoon pepper
  • 1/8  teaspoon crushed red pepper
  • 2  teaspoons sesame oil

Directions

  1. 1In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  2. 2Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
  3. 3Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.
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