MAY 2004
Recipe of the month

Spiced Shrimp with Avocado Oil

1½  lbs medium shrimp, peeled and deveined
1 tsp sugar
¼  tsp kosher salt
1 T chili powder
½  tsp ground cumin
½  tsp ground coriander
½  tsp dried oregano
1½  T avocado oil
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture and let sit 30 minutes.

Heat a large nonstick skillet over medium-high heat. Add 1 tsp of oil and half the shrimp. Sauté 4 minutes or until done. Remove shrimp to platter. Repeat with 1 tsp of oil and remaining shrimp.

Drizzle remaining 2½  tsp oil over shrimp. Serve with lime wedges. Serves 5.

Nutritional info per serving (4 oz shrimp):
CALORIES 193 (32% from fat); FAT 6.9g (sat 1g, mono 3.4g, poly 1.6g); PROTEIN 27.9g; CARB 3.7g; FIBER 0.8g; CHOL 207mg; IRON 3.7mg; SODIUM 335mg; CALC 81mg

Source: Cooking Light May 2004


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