Recipe by Irish in the City
This is a great flavorful quick and easy main dish. It would be good served with spanish rice, black beans.. sliced avocado.. Nice and lite... It's also from the May 2004 issues of Cooking Light Magazine
Top Review by KateL
Simply wonderful! We set these shrimp atop Recipe #475231 and marveled at what a great combination this was. To us it was spicy but not fiery, JUST THE WAY WE LOVE IT! The name says it is "Spiced", so don't expect it to be otherwise. Avocado oil doesn't have a strong "avocado" taste; instead it lends a mellow finish, but it boasts a very high smoke point, so it is perfect for stir-frying. For example, I think olive oil imparts too strong a flavor for shrimp, but avocado oil is perfect for shrimp. So, just think about what your oil is contributing in terms of smoke point and taste, and pick the one that best suits your goal. Made for "I Recommend" tag game based on the recommendation by ForeverMama.
- 680.38 g medium shrimp, peeled and deveined
- 4.92 ml sugar
- 1.23 ml kosher salt
- 14.79 ml chili powder
- 2.46 ml cumin
- 2.46 ml ground coriander
- 2.46 ml oregano
- 22.18 ml avocado oil
- lime wedge
Directions See How It's Made
- Sprinkle shrimp with sugar and salt.
- Combine chili powder, cumin, coriander, and oregano.
- Lightly coat shrimp with spice mixture.
- Heat a large nonstick skillet over medium to high heat.
- Add 1 teaspoon oil and half the shrimp; saute 4 mins or until done.
- Remove from pan.
- Repeat procedure with 1 teaspoon oil and remaining shrimp.
- Place shrimp in a platter, drizzle with remaining oil over shrimp.
- Serve with lime wedges.