Chili-Rubbed Shrimp
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| Yield | 4 |
| Meal type | Main Dish |
| Source | Sur la table Cooking |
Ingredients
- 1 1/2lb shrimp, peeled and deveined
- 1 tablespoon ancho chile powder
- 1 teaspoon ground coriander
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Directions
| 1. | |
| Pat dry the shrimp with a paper towel. In a small bowl, thoroughly combine the chile powder, coriander, oregano, cumin, salt and black pepper. Add the shrimp and toss to coat. Add the olive oil and use a silicone spatula to stir until well coated. Cover and leave the shrimp to marinate in the refrigerator for at least 30 minutes. | |
| 2. | |
| Preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush. | |
| 3. | |
| Season the shrimp with salt and pepper. Carefully place them on the grill and sear on both sides, turning once with tongs or a fish spatula, until no longer pink, about 3 to 4 minutes per side. | |