Citrus-Glazed Shrimp

You are witnessing my first attempt at ever making shrimp. As you may know, I’m not the biggest seafood fan. I’ve grown to love crab cakes and like some mild fish but I’ve been trying to like shrimp for a very, very long time. So far, I like the kind in restaurants that is batter dipped and fried (of course). But I’ve also had jumbo shrimp cocktail that I enjoyed also. So why is it that I’m struggling liking these little crustaceans any other time? I’ve been gathering shrimp recipes for a while now but could never pull the trigger at making them. Finally, I decided it was time to give these Citrus-Glazed Shrimp a try.

Uncooked peeled and deveined shrimp are mixed with garlic, lime, chipotle chile powder, salt and pepper and sautéed until pink and cooked through. Fresh lime juice and butter are added creating a silky, citrusy glaze. The garlic and lime add a fresh tone to these shrimp and the chipotle gives them the slightest kick. These guys have tons of flavor and were a good start at me becoming more comfortable with shrimp. I have to admit that I didn’t eat all of these and still struggle with the texture of shrimp. But I think I’m getting there slowly but surely. If you like shrimp even a little, I bet you’ll love these.

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Combine shrimp, garlic, lime rind, 1/4 teaspoon salt, chile powder, and 1/4 teaspoon pepper in a medium bowl, tossing to coat shrimp.

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Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes.

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Stir in lime juice and butter; cook 1 minute, tossing to coat.

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Remove from pan.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light magazine

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2 Comments

  1. I didn’t like shrimp for a longgg time. But now I’m OBSESSED!!! I definitely think it’s an acquired taste and the more you eat them, the more you’ll like them. This looks like an awesome way to prepare them!

    Sues

  2. Pingback: Crab Cakes with Spicy Remoulade | A Fork In Each Hand

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