Mexican Shrimp Boil with Jalapeño Aioli

Add a little Mexican flair to your next shrimp boil with this Mexican shrimp recipe. We used taco seasoning mix instead of shrimp boil seasoning to flavor these easy, make-ahead beauties.
Prep 25 Minutes
Total 2 Hours 25 Minutes
Servings 4

Ingredient List

Shrimp

  • 3 cups water
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 2 teaspoons salt
  • 1 lime, quartered
  • 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 per lb), with tails left on

Jalapeño Aioli

  • 1/2 cup mayonnaise
  • 1/2 cup fresh cilantro leaves
  • 1 medium jalapeño chile, stem and seeds removed, quartered
  • 2 green onions, quartered
  • 1 clove garlic
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
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Recipe Continues Below

Preparation

  1. In 4-quart Dutch oven, mix water, taco seasoning mix, salt and quartered lime. Heat to boiling over high heat. Add shrimp; remove from heat. Cover and let stand 4 to 6 minutes or until shrimp are pink and firm. Drain shrimp; transfer to medium bowl. Cover and refrigerate until cold. Shrimp can be refrigerated several hours before serving.
  2. In blender, add Jalapeño Aioli ingredients; cover and puree 30 to 60 seconds or until smooth. Serve with shrimp. Aioli can be made up to 4 hours before serving; cover and refrigerate until then.

Expert Tips

  • The Jalapeño Aioli you'll make for this Mexican shrimp recipe is also great served with grilled chicken, salmon or flank steak.
  • The soy sauce in the aioli may seem surprising, but it adds a nice touch of earthy umami flavor to your Mexican Shrimp Boil.

Nutrition

  • 1 Serving Calories 280 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 3 1/2g ,Trans Fat 0g);  Cholesterol 170mg;  Sodium 650mg;  Potassium 270mg;  Total Carbohydrate 2g (Dietary Fiber 0g ,Sugars 0g);  Protein 20g
  • % Daily Value: Vitamin A 6%;  Vitamin C 6%;  Calcium 6%;  Iron 4%
  • Exchanges: 1/2 Vegetable;  2 1/2 Lean Meat;  2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet

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