Mexican Shrimp Boil with Jalapeño Aioli
Prep 25 Minutes
Total 2 Hours 25 Minutes
- 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
Recipe Continues Below
- 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 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.
- 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