Crunchy Chili Lime Shrimp Recipes

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Steps:

• Toss shrimp and soy sauce together in a bowl and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
• Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
• Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

Steps:

• Make the seasoning blend by combining all the spices in a small bowl.
• Preheat a large skillet over medium heat.
• Add butter to the pan.
• When the butter is melted, stir in the pressed garlic.
• Immediately, add the shrimp to the pan.
• Cut the lime in half and squeeze each half into the pan over the shrimp.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 8 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.