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Add a photoThis shrimp dish was insprired by our Puerto Vallarta vacation one year. It is very quick to cook, as well as versatile.
Use it as an entree paired with a few sides or it meks a great appetizer!
Ingredients
- 2-3 lbs. peeled , deveined med.-large sized shrimp
- 2-3 tblsp. unsalted butter
- 7-8 cloves fresh garlic chopped fine
- 1-2 tblsp. Pico de Gallo seasoning
- 1/2 Mexican chili powder
- 1 tsp. lemon juice
- For a spicier version add your favorite Mexican pepper-Chipotle,Ancho chile. I like spicy Mexican seasonings at your local mexicana market.
Directions
- Season shrimp with dry ingredients, let stand for 20 mins. or overnight.
- Preheat a large 10"-12" non-stick frying pan or flat grill on med.high.
- Add butter,melt (do not brown butter).
- Add garlic, immediately add shrimp.
- Sauté shrimp in pan , add lemon juice, cook until shrimp turn pink.
- Voila! Just like that you're done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 65 | 97% |
| Total Fat 7.39g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 3mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.14g | 0% |
