Time: 15 min.
Complexity: easily
Servings: 8

Who can resist a shrimp cocktail? This recipe gives the classic appetizer a modern twist: the shrimp are sprinkled with cumin, baked in the oven to intensify the flavor, and served with a zesty chili and cilantro sauce. This appetizer is delicious hot or chilled.

Ingredients:

• 700 g large shrimp with tails, peeled, deveined
• 4 tbsp. l. olive oil
• 1 tsp ground cumin
• 2 x 120g cans of chopped green chili peppers
• 0.5 cups loosely packed fresh cilantro leaves
• 2 tbsp freshly squeezed lime juice (1 lime)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, cilantro, chili pepper, lime, cumin

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Preparation:

Step 1
• Preheat oven to 220°C (425°F). On a rimmed baking sheet, toss the shrimp with 2 tablespoons olive oil, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bake, stirring once, until the shrimp are pink, 4 to 6 minutes.
Step 2
• Meanwhile, combine the chili pepper, cilantro, remaining 2 tablespoons olive oil, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a food processor and process until smooth.
Step 3
• Serve the shrimp hot, cold, or at room temperature with the sauce. The sauce can be made in advance and refrigerated for up to 3 days.

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