Chili Lime Shrimp
slightly revised from cookin canuk
Makes 4 servings
Per serving
½ Leanest protein serving
3 condiments
½ fat serving
• 18 ounces large shrimp, peeled except for tails
• 2 tsp olive oil
• 2 garlic cloves, minced
• ¾ tsp chili powder
• ½ tsp lime zest
• ⅛ tsp salt
• 2 Tbs lime juice
The sauce:
• ½ cup plain low fat Greek yogurt
• ¼ cup finely minced cilantro
• 1 tbsp milk
• 1 tbsp fresh lime juice
• 1 garlic clove, grated on a microplane
• 1 packet Splenda or Stevia
• ⅛ tsp salt
Instructions
1. In a large bowl, combine the shrimp, olive oil, garlic, chili powder, lime zest and salt. Toss to combine. Let rest for 15 minutes.
2. Heat a large non-stick skillet over medium-high heat. Add the shrimp mixture and cook until the shrimp are just cooked through, about 1 minute per side.
3. Squeeze the lime juice over the shrimp and stir to coat.
4. Transfer the shrimp to a serving platter. Serve with the yogurt sauce.
The sauce:
1. In a medium bowl, stir together the yogurt, cilantro, milk, lime juice, garlic, honey and salt.
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