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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Food Trivia

When taken in large doses nutmeg works as a hallucinogen.

Food Joke

Mother Teresa dies and of course goes directly to heaven. God greets her and asks her, "After you get familiar with this place, how about we have dinner together?" "I would love to eat dinner with you!" Later that evening they meet up for dinner and she takes a seat at the dining room table. God is in the kitchen and starts preparing a very simple meal: one can of tuna fish and some crackers. Through some cracks in the floor, Mother Teresa looks down at Hell; she sees fire and red hot flames with hundreds of thousands of people, and they are dining on lobster, fine wine, chocolate cakes, steaks, pancakes, row after row of fine food. Mother Teresa can't help but ask, "God, look at how they're eating down there. Shouldn't we be dining even better than Hell? You are just serving canned tuna and crackers..." God says, "Well, I figure since it's just the two of us, why cook?"

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