Chili Lime Shrimp
Minutes Prep Time: 10
Minutes Total Time: 10
Servings: 4
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 10
Servings: 4
Difficulty: easy
2 tablespoons Hunt's® Tomato Paste
2 tablespoons Asian chili garlic sauce
PAM® Original No-Stick Cooking Spray
1 pound extra-large shrimp (16 to 20 count), peeled, deveined
1 lime, cut into wedges
chopped cilantro, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 4 g | 1% |
Cholesterol | 172 mg | 56% |
Total Fat | 2 g | 4% |
Iron | 2 mg | 13% |
Calories | 118 kcal | 6% |
Sodium | 614 mg | 26% |
Protein | 22 g | 43% |
Saturated Fat | 1% | |
Sugars | 1 g | 0 |
Vitamin C | 9 mg | 15% |
Combine tomato paste and chili sauce in small bowl.
Spray wok or large skillet with cooking spray; heat over high heat 1 minute. Add shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently.
Add tomato paste mixture; toss to evenly coat shrimp. Divide shrimp evenly among 4 serving plates. Squeeze 1 lime wedge over shrimp on each plate before serving. Serve with additional lime wedges and cilantro, if desired.
Chili Lime Shrimp