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

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

Not long after their wedding, Scott and Tracy awoke early one morning. The couple had been up for quite a while before they met up in the kitchen. Marriage was agreeing with Scott, and he greeted his new wife with glee and excitation that morning. "If you'll make the toast and pour the juice, sweetheart," said Tracy, the newlywed bride, "breakfast will be ready." "Great! What are we having for breakfast?" asked Scott. "Toast and juice," replied Tracy.

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