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Chile-Lime Shrimp with Creamy Chipotle Dip
Chile-Lime Shrimp with Creamy Chipotle Dip
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Prep Time:
15 minutes
Total Time:
55 minutes
Zesty lime marinade enhances spicy shrimp, paired with a creamy dip for a burst of flavor!
Ingredients:
  • 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
Instructions:
  • Set aside 1 lime for garnish. Grate 1 teaspoon of zest from the remaining lime. Cut the lime in half and squeeze enough juice to get 2 tablespoons. Keep the zest and juice aside.
  • To butterfly the shrimp, make a lengthwise cut along the outside curve of each shrimp through the fleshiest part, going about 1 1/2 inches deep and almost to the inside curve, allowing the shrimp to spread open.
  • Combine oil, garlic, pepper flakes, lime juice, and grated lime peel in a 1-gallon resealable plastic bag. Gently shake to blend. Add shrimp and seal the bag, ensuring all shrimp are coated. Refrigerate for 30 to 60 minutes to marinate.
  • In a small bowl, combine mayonnaise, honey mustard, chipotle chile, and adobo sauce. Refrigerate until ready to serve.
  • Preheat your oven to 400°F. Take the shrimp out of the marinade and place them in a 15x10x1-inch baking pan. Lay each shrimp open in the pan with the cut side down and the tail tucked in. Dispose of the remaining marinade.
  • Bake shrimp for 5 to 7 minutes until pink, rearranging halfway through. Place on platter, sprinkle with cilantro, and serve with lime wedges. Spoon dip into a bowl, garnish with lime wedges, and enjoy! Refrigerate any leftovers.

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