Hot and Peppery Cocktail Shrimp


Serves: 12
Total Calories: 39

Ingredients

1 1/2 pounds peeled and deveined raw medium shrimp (about 65)
1/4 cup , chopped green onion, 2 to 3 medium
1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated limes peel
1/4 teaspoon pepper
1/8 teaspoon , crushed red pepper flake
2 cloves garlic, finely chopped
2 teaspoons sesame oil

Directions:

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks.
1 Serving: Calories 50 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 80mg Sodium 140mg Carbohydrate 1g (Dietary Fiber 0g) Protein 9g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 39
Calories from Fat: 9

This Hot and Peppery Cocktail Shrimp recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


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