Chile-Lime Shrimp with Poblano Sauce
A bright, light plate: shrimp marinated in lime, garlic and chili, seared for two minutes a side, and spooned over a smoky poblano sauce made creamy with Greek yogurt. It is very lean, so serve it with a whole grain or extra vegetables to round out the meal.
- Serves
- 6
- Prep
- 30 min
- Cook
- 20 min
- Serving size
- about 115 g (¼ lb) shrimp with sauce
Ingredients
- 1 poblano chile pepper
- 3 garlic cloves (divided use)
- ½ cup plain nonfat Greek yogurt
- 1 tsp ground cumin
- ⅛ tsp kosher salt
- 450 g (1 lb) shrimp, peeled to the tail and deveined
- 1 tbsp olive oil (divided)
- 1 serrano pepper, sliced
- ¼ tsp black pepper
Method
- Line a sheet pan with parchment and heat the broiler on high. Broil the poblano until slightly blackened, about 5 minutes, turning a few times. Transfer to a bowl and cover with plastic wrap to steam for 5 minutes.
- Once cool enough to handle, peel off the skin, remove the stem and seeds, and roughly chop.
- Toss the shrimp with ½ tablespoon olive oil, 1 minced garlic clove, the serrano and the black pepper. Let marinate 15 to 30 minutes.
- Meanwhile, blend the poblano, yogurt, the 2 remaining garlic cloves (grated), cumin and salt in a food processor until smooth.
- Heat the remaining ½ tablespoon oil in a skillet. When hot, sear the shrimp 2 minutes per side, until just cooked through.
- Serve the shrimp with the poblano sauce.
Cook’s tip
Don't crowd the pan — sear the shrimp in a single layer so they color rather than steam, and pull them the moment they turn opaque.
Variation
Leave out the serrano for a milder dish, or stir a squeeze of lemon into the sauce, as one reviewer does.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 90 kcal
- Protein
- 12 g
- Carbohydrate
- 2 g
- of which sugars
- 1 g
- Fat
- 3 g
- of which saturates
- 0.5 g
- Fiber
- 0 g
- Sodium
- 470 mg
Low-carb, gluten-free. A very light plate; pair with a whole grain and vegetables.