SMOKY PEEL ‘N EAT SHRIMP WITH CHIPOTLE DIPPING SAUCE
Tuna poke nachos with @cookwithdanaa
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 5 minutes
Makes 4 servings + ½ cup sauce
1 pound 16-20 shrimp, rinsed
2 tablespoons unsalted butter
1 teaspoon ground coriander
1 teaspoon grated lime zest
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
¼ cup Sir Kensington’s Chipotle Mayonnaise
¼ cup full fat Greek yogurt
1 teaspoon lime juice
- Add shrimp to a large nonstick skillet over medium heat. Cover and cook until shrimp are nearly cooked through and pink, 3–4 minutes.
- Uncover and add butter, coriander, lime zest, smoked paprika, salt and cayenne; stir to coat. Cook, stirring constantly, until shrimp are cooked through, about 1 minute more. Transfer shrimp to a serving bowl.
- Whisk together Chipotle Mayonnaise, Greek yogurt and lime juice; season with salt to taste.
- Serve shrimp with sauce on the side