Firecracker Shrimp
Serves 6
Time 1 hr 20 min
This shrimp is spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapeños and scallions. It's a quick flash in the pan before you're ready to enjoy this delicious dish.
Special Diets:
Ingredients
- 1 bunch cilantro, stems removed
- 1/3 cup sliced or whole almonds
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 6 green onions, roughly chopped
- 3 cloves garlic
- 2 jalapeño peppers, seeded and halved
- 2 pounds medium to large shrimp, peeled and deveined
- 2 tablespoons lemon juice
- 1/2 teaspoon fine sea salt
- 1 small avocado, thinly sliced
- 6 cherry or grape tomatoes, halved
Method
Set aside 6 sprigs of cilantro for garnish.
Put remaining cilantro, almonds, 2 tablespoons of the oil, cumin, green onions, garlic, jalapeños, and 1/4 cup water in the bowl of a food processor or blender and purée until a smooth paste forms, about 1 minute.
Arrange shrimp in a wide, shallow dish and spread cilantro paste over them.
Cover dish with plastic wrap and refrigerate for at least 1 hour.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add shrimp and cook, stirring constantly, until pink and cooked through, about 4 minutes.
Add lemon juice and salt, and stir a few more times to scrape up any browned bits.
Transfer shrimp to a platter and garnish with reserved cilantro, avocados, and tomatoes.
Nutritional Info:
Per serving: 320 calories (150 from fat), 17g total fat, 2.5g saturated fat, 230mg cholesterol, 430mg sodium, 9g carbohydrates (4g dietary fiber, 2g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 bunch cilantro, stems removed
- 1/3 cup sliced or whole almonds
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 6 green onions, roughly chopped
- 3 cloves garlic
- 2 jalapeño peppers, seeded and halved
- 2 pounds medium to large shrimp, peeled and deveined
- 2 tablespoons lemon juice
- 1/2 teaspoon fine sea salt
- 1 small avocado, thinly sliced
- 6 cherry or grape tomatoes, halved