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Mexican Shrimp With Hot Chili Pepper Butter's picture
  Extra virgin olive oil 2 Tablespoon, divided
  Garlic 2 Clove (10 gm), minced, divided
  Chopped onion 1 Cup (16 tbs), divided
  Large shrimp 2 Pound, peeled and deveined, divided
  Chili powder 1⁄3 Cup (5.33 tbs), divided
  Ground red pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Hot cooked white rice/Yellow spanish rice 3 Cup (48 tbs)
  Lime wedges 4

Heat large nonstick skillet over medium-high heat; add 1 tablespoon oil and heat 1 minute.
Add 1 clove garlic; cook 15 seconds.
Add 1/2 cup onion and half of shrimp.
Sprinkle with half of chili powder; cook until shrimp are opaque.
Set aside.
Repeat with remaining oil, garlic, onion, shrimp and chili powder.
Return reserved shrimp mixture to skillet; add butter, lime juice and salt.
Cook until butter melts.
Spoon shrimp mixture on rice; serve with lime.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3085 Calories from Fat 1346

% Daily Value*

Total Fat 152 g233.4%

Saturated Fat 65.7 g328.4%

Trans Fat 0 g

Cholesterol 1620.8 mg540.3%

Sodium 3638.4 mg151.6%

Total Carbohydrates 229 g76.4%

Dietary Fiber 33.3 g133.2%

Sugars 14.7 g

Protein 211 g421%

Vitamin A 571.3% Vitamin C 202.1%

Calcium 81% Iron 233.3%

*Based on a 2000 Calorie diet

Mexican Shrimp With Hot Chili Pepper Butter Recipe