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:
covered percent of daily need
