Chile Lime Shrimp “Pasta”

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98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Shrimp Lunch Dinner Between 350 and 650 Main meal Moderate Seafood Dairy-Free Gluten-free

Serves

4

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 lb shrimp, peeled and deveined

1 medium spaghetti squash

2 limes, juiced and zested

1-2 serrano chile peppers, seeds removed, chopped

4 cups cherry or grape tomatoes, halved

2 tsp garlic, chopped

2 tbsp fresh cilantro

2 tbsp fresh mint

4 tbsp olive oil

sea salt and pepper, to taste

Instructions

Spaghetti squash: Poke holes in the squash; microwave it about 3 minutes. Cut squash in half and place halves face down in a microwave safe pan filled with a half inch of water; microwave an additional 12 minutes and let cool to a reasonable temperature. Scrape the inside out with a fork into a bowl. Set aside and keep warm. Can also be cooked in the oven at 325 for 30 minutes.


Shrimp and tomatoes:

1. Preheat the broiler.

2. Add the lime zest and juice, chiles, garlic, cilantro, mint and olive oil to a food processor and blend. Season with sea salt and pepper, to taste.

3. Pour marinade over the shrimp and let sit for at least 10 minutes and up to 30 minutes.

4. Place shrimp and tomatoes on a non-stick sheet pan. Brush shrimp and tomatoes with the remaining marinade.

5. Broil 4-5 minutes, flipping shrimp once halfway through, until opaque and cooked through.

6. Serve over a bed of warm spaghetti squash.

LEAVE A COMMENT
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

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