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Shrimp Paulista
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro, divided
- 8 cloves garlic, minced, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper, divided
- 2 tablespoons extra-virgin olive oil
Nutrition Info
Per Serving
- Calories: 211 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 7 g
- Protein: 31 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.
Yield: 6 servings
3. Still Hungry?
Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the shrimp are cooked in their shells; however, we've removed them to make for easier eating.
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Most Helpful Reviews
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pair it
Vegas Pipedream - July 16, 2007 12:32:01 PM PSTwarm up some corn tortillas and add a little sour cream, chopped tomatoes, cilantro, green onions, and you have yourself some nice healthy shrimp tacos. Pair it with buttery white rice and a glass of Riesling.
Skip the sphagetti recipe, you don\'t mix mexican style cooking with italian food.12 of 13 found this review helpful.
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Easy! Easy! Easy!
ash - May 23, 2007 08:48:16 AM PSTThis was delicious! I have a hard time finding home recipes that really compliment the taste of the Shrimp. Once it finished marinading it only took about 10 minutes. This goes well with buttery white rice. This dish will be on our home menu very often.
10 of 10 found this review helpful.
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Question about the recipe...
Tracy S - June 2, 2008 02:03:47 PM PSTShould the shrimp be raw when you begin?
9 of 13 found this review helpful.
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Commenting on comments
EDK - August 31, 2009 01:17:29 PM PST1) Yes you need to start with raw. Beyond the fact that it calls for actual cooking of the shrimp (otherwise you\\'d just be "tossing" the stuff together) the raw shrimp will absorb more flavoring than the pre-cooked variety.
2) You could probably easily substitute scallops in this dish off the top of my head. Mmmmm scallops!
3) A little bed of spaghetti or angel hair tossed with the same marinade probably rocks with this if you\\'re not cutting carbs.
4) I now know what I\\'m doing for dinner tonight.4 of 4 found this review helpful.
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Loved it!!
sinkships82 - March 21, 2008 07:42:16 PM PSTI found this recipe very easy to follow and we loved eating it! I added a dash of soy sauce as well for flavor. I also used the left-overs for a great lunch the next day. I put the shrimp in a whole wheat wrap with fresh romaine lettuce and a tablespoon of reduced fat mayo mixed with some lite soy sauce. My friend said I should sell them!
4 of 4 found this review helpful.
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