I created this recipe for a Cinco de Mayo party, and it was a hit! It’s so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp’s heat perfectly. —Mandy Rivers, Lexington, South Carolina.
2 cup Chipotle peppers in adobo sauce, chopped, plus 1/4 adobo sauce
6 Garlic cloves, minced
2 tablespoon Water
2 tablespoon Lime juice
1 tablespoon Olive oil
0.25 teaspoon Salt
2 pound Uncooked large shrimp, peeled and deveined
Cilantro cream sauce
1 cup Sour cream
0.33333333333333326 cup Minced fresh cilantro
2 Garlic cloves, minced
1.5 teaspoon Grated Lime Zest
0.25 teaspoon Salt
0.25 teaspoon Minced fresh mint
Nutrition value
544
calories per serving
28 g Fat41 g Protein31 g Carbs5 g FiberOther
Current Totals
28 g Fat
41 g Protein
31 g Carbs
5 g Fiber
MacroNutrients
Carbs
31 g
Protein
41 g
Fiber
5 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
182 mg
Iron
4 mg
Vitamin A
821 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
106 mcg
Vitamin B12
3 mcg
Vitamin C
134 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
110 mg
Manganese
3 mg
Phosphorus
438 mg
Selenium
77 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
