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Yields: about 10-12 appetizers


    • 2 pounds fresh or frozen shrimp with tails intact (peel and devein if necessary)
    • 1/4 cup chile pepper, minced*
    • 1 teaspoon grated lime peel
    • 1/4 cup lime juice
    • 2 tablespoons oil
    • 2 tablespoons chives, minced
    • 2 tablespoons cilantro, minced
    • 1/2 teaspoon sugar
    • 2 cloves garlic, crushed
    • Salt and pepper, to taste**
    • Crushed ice (optional)
    • Lemon or lime wedges (optional)

* The oils in chile peppers are hot! Avoid touching eyes and mucous membranes when cutting and removing seeds. Wear disposal gloves when handling and wash hands with warm water and soap after preparing.

** Nutrition Facts calculated without added salt.



1. Thaw shrimp if frozen. Bring 4 cups of water to boiling in a large saucepan. Cook shrimp for 2-3 minutes or until opaque. Drain in a colander and rinse with cold water. Set aside. 

2. In a large plastic bag or storage container with a lid, add the chile pepper, lime peel, lime juice, oil, chives, cilantro, sugar, garlic, salt and pepper. Mix well then add shrimp. Toss until well-coated. Seal and marinate in refrigerator for 2-3 hours. 

3. Remove shrimp and discard remaining marinade. Add crushed ice in a medium size bowl or platter and arrange shrimp on top and add a few wedges of lemon or lime wedges for garnish. 

Serving Size: 1/12 of recipe (91 g)
Servings Per Recipe: 12

    Amount per serving
    Calories 95
    Calories from fat 23
    Total Fat 3 g
    Saturated Fat 0 g
    Cholesterol 115 mg
    Sodium 113 mg
    Total Carbohydrates 2 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 15 g
    Vitamin A 4%
    Vitamin C 10%
    Calcium 4%
    Iron 10%

King County Washington Public Health -

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