Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

Cumin-Roasted Shrimp with Green Chile Cocktail Sauce takes about 10 minutes from beginning to end. This recipe makes 8 servings with 156 calories, 18g of protein, and 8g of fat each. For $2.17 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. 852 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up lime juice, fresh cilantro leaves, ground cumin, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 65%. Roasted Shrimp with Smoked Chile Cocktail Sauce, Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce, and Shrimp Enchiladas with Green Chile Sauce are very similar to this recipe.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 4.5-ounce cans chopped green chile peppers

1/2 cup loosely packed fresh cilantro leaves

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons fresh lime juice (from 1 lime)

4 tablespoons olive oil

1 1/2 pounds peeled and deveined large shrimp, tails on

Equipment:

baking sheet

oven

food processor

Cooking instruction summary:

Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes. Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth. Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

 

Step by step:


1. Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.

2. Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.

3. Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)


Nutrition Information:

Quickview
155k Calories
17g Protein
8g Total Fat
1g Carbs
7% Health Score
Limit These
Calories
155k
8%

Fat
8g
13%

  Saturated Fat
1g
7%

Carbohydrates
1g
1%

  Sugar
0.08g
0%

Cholesterol
214mg
71%

Sodium
982mg
43%

Get Enough Of These
Protein
17g
35%

Selenium
40µg
58%

Vitamin C
15mg
19%

Manganese
0.35mg
18%

Phosphorus
171mg
17%

Calcium
138mg
14%

Iron
2mg
14%

Vitamin E
1mg
13%

Zinc
1mg
11%

Copper
0.23mg
11%

Vitamin B12
0.63µg
10%

Magnesium
30mg
8%

Vitamin K
7µg
7%

Folate
25µg
6%

Vitamin B3
0.7mg
4%

Potassium
118mg
3%

Vitamin B6
0.05mg
3%

Fiber
0.61g
2%

Vitamin A
112IU
2%

Vitamin B5
0.16mg
2%

Vitamin B2
0.03mg
1%

covered percent of daily need
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