Mexican Shrimp Boil with Jalapeño Aioli
Add a little Mexican flair to your next shrimp boil. We used taco seasoning mix instead of shrimp boil seasoning to flavor these easy, make-ahead beauties.
25 Minutes Prep
2 Hours 25 Minutes Total
- 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
- 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
- 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.
- 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.
- The jalapeño aioli 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.
NutritionCalories280( Calories from Fat190),% Daily ValueTotal Fat21g21%(Saturated Fat3 1/2g,3 1/2%Trans Fat0g0%), Cholesterol170mg170%;Sodium650mg650%;Total Carbohydrate2g2%(Dietary Fiber0g0% Sugars0g0%), Protein20g20%; % Daily Value*:Vitamin A6%;Vitamin C6%;Calcium6%;Iron4%;Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.