- Preparation time
- 15 mins
- Cooking time
- 55 mins
- 12 people
- February 2, 2016
Chile-Lime Shrimp with Creamy Chipotle Dip.
Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!Print
Chile-Lime Shrimp with Creamy Chipotle Dip
- 2 limes
- 24 uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
- 2 tablespoons olive or vegetable oil
- 1 clove garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup mayonnaise or salad dressing
- 2 tablespoons honey mustard
- 1 large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
- 1 teaspoon adobo sauce
- 1 tablespoon chopped fresh cilantro
- Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
- Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
- In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
- Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
- Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.