Shrimp In Spicy Lime Sauce
"This oh so simple dish is spicy and sweet and sour. Its a Mark Bittman recipe, Use unpeeled shrimp if you can and lots of paper towels."
- Serving Size: 1 (199.3 g)
- Calories 233.2
- Total Fat - 8.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 214.1 mg
- Sodium - 1258.4 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 0.4 g
- Sugars - 12.6 g
- Protein - 23.3 g
- Calcium - 97.3 mg
- Iron - 0.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
In a small bowl combine lime juice, sugar, and salt. mix well
Place oil in a large skillet and turn heat to high. Add garlic and chili flakes. and cook until garlic just starts to brown. Add the lime juice all at once and cook 3-4 minutes until reduced by half and starts to get syrupy.
Add shrimp and cook stirring until all are pink. It will make its own sauce. Serve over rice
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting limes, look for ones that are bright green and firm to the touch.
- If possible, buy unpeeled shrimp to get the most flavor out of the dish.
- Substitute Coconut Milk for Lime Juice: Coconut milk will give the dish a creamy, tropical flavor that pairs well with the spicy and sweet flavors of the chili flakes and sugar.
- Substitute Agave for Sugar: Agave is a natural sweetener that is lower on the glycemic index than sugar, and will provide a milder sweetness that won't overpower the other flavors in the dish.
Coconut Shrimp In Spicy Lime Sauce In a small bowl combine lime juice, sugar, and salt. mix well. Place oil in a large skillet and turn heat to high. Add garlic and chili flakes. and cook until garlic just starts to brown. Add 1/2 cup coconut milk and the lime juice all at once and cook 3-4 minutes until reduced by half and starts to get syrupy. Add shrimp and cook stirring until all are pink. It will make its own sauce. Serve over rice.
Coconut Rice: Sweet and fragrant coconut rice is the perfect accompaniment to this spicy and sour shrimp dish. The subtle sweetness of the coconut rice helps to balance out the flavors of the shrimp and sauce. Plus, it's simple and easy to make!
Grilled Pineapple Salsa: Grilled pineapple salsa is the perfect complement to this spicy and sour shrimp dish. The sweetness of the pineapple helps to balance out the flavors of the shrimp and sauce, while the grilled flavor adds a smoky depth. Plus, it's quick and easy to make!
Q: What type of oil should be used?
A: A neutral oil, such as vegetable, canola, or corn oil, should be used for this recipe.
Q: How much oil should I use?
A: The amount of oil will depend on the size of your pan and the amount of food you are cooking. Generally, a thin layer of oil should cover the bottom of the pan.
You'll Also Love
This recipe was inspired by celebrity chef Mark Bittman, who is known for his simple yet delicious recipes.
Shrimp is a popular dish in many parts of the world, including the Caribbean, where it is served with a lime-based sauce similar to the one used in this recipe.