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Nutrition Facts
Serving Size 174 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 220 mg 73%
Sodium 1030 mg 43%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 21 g
Vitamin A 10% • Iron 4%
Vitamin C 6% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cumin Roasted Shrimp with Chili Lime Butter

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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb fresh shrimp
4 Oz Wyatt's by H-E-B™ Chili Lime Finishing Butter, divided into 2 oz
1/4 cup(s) fresh Italian parsley, finely chopped
1 Tbsp cumin, ground
1/4 Tsp salt
1/4 Tsp black pepper
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Instructions

1
Preheat oven to 400ºF.
2
Peel and devein shrimp, set aside.
3
In small sauce pan melt all of the chili lime butter, allow butter to cool but remain melted.
4
Toss raw shrimp with cumin, half the melted butter, fresh parsley and salt and pepper. Place coated seasoned shrimp onto a roasting pan.
5
Bake in oven for 8-10 minutes or until shrimp are just pink and start to form the letter “C”.
6
Toss shrimp with remaining melted butter and serve hot.
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