Southwest Red Chili-crusted Shrimp Skewers

Yield: Yields 4 to 6 skewers

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These make wonderful appetizers, or lay them atop a salad for a beautiful and colorful meal.



Put shrimp in a glass container and pour lime juice over the top. Add garlic and mix together. Marinate in refrigerator for 20 minutes or up to 8 hours.

Mix chili powder, paprika and sea salt together on a plate. Take shrimp, one by one, and pat into the chili powder mixture to coat each side. Skewer each chili-coated shrimp; you should be able to fit 4 to 6 shrimp on each skewer.

Grill for 2 to 3 minutes per side. When shrimp are firm and have changed color, they are done. Garnish with toasted pumpkin seeds if desired.

Recipe by Tiffany Pollard, former PCC Cooks instructor

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More about: grilling, seafood, shrimp


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Cooking tips:

Cooking shrimp too long is common. Shrimp cook fast in as few as three minutes and will continue cooking after they’re removed from heat. As soon as they begin to turn pink, remove from heat and immerse briefly in ice water or spread on ice. Overcooked shrimp become tough and lose their flavor. Learn more »