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Clint DeMuro: "Doubled sauce and served with rice. " Read More
15Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. tiger shrimp (white)
- 2 Tbsp. butter (unsalted)
- 2 Tbsp. olive oil
- 2 Tbsp. sweet chili sauce
- 1 Tbsp. worcestershire
- 1 tsp. chili powder
- 1 tsp. liquid smoke
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. Sriracha hot sauce (or tabasco)
- 4 cloves garlic (minced)
- 1/2 lemon
- salt
- pepper
- 2 Tbsp. parsley (chopped)
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Directions
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol135mg45% |
Sodium490mg20% |
Potassium470mg13% |
Protein18g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A20% |
Vitamin C30% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Jennifer Fisher-Farrell 3 years ago
This recipe is SOOOO good! I was looking for a new shrimp recipe to go with grits, and this has now replaced my old go-to.
Rebovich 4 years ago
YUM, YUM, YUM!!!!!! This is my favorite shrimp dish. I've made it 4x since I found the recipe a few months ago. No changes needed, be sure you have bread for soaking up the sauce.
Tommy Arthur 4 years ago
Great!
I substituted the chili sauce with honey, then added more chili powder. Was still very spicy but sweetened the shrimps aftertaste!
Gerald McGuire 5 years ago
Loved the dish , very easy to make, loved the spicyness. Will definitely make it again
Nancy Wroblewski 5 years ago
This is a keeper! Just the right amount of sweet and spicy! And very easy too. Served over rice. Had a small dish on the side with the extra sauce to dip the crusty bread. Thank you for sharing the recipe Jo!
Court Govan 5 years ago
Great recipe, nice spice in the back of your throat. Made it over white rice . Amazing 🤗
Dave Doxey 6 years ago
Outstanding! Finished with fresh cilantro, instead of parsley and served over rice. Will be making this one again...
Tony Miller 6 years ago
This is up there with one of the best dishes i have ever made. I did crank the heat up a little with adding more sriracha and also a few dashes of tabasco, and a pinch of cayenne. Not sure what other reviewers saying the sauce was watery mine came out with the perfect consistency. I had to contain myself from actually licking the plate clean. This was delicious and will end up in my recipe book for all time.