Recipe Spotlight: A Tangy Twist on Responsible Choice Belize Shrimp

We don’t typically think about seafood as a source of antioxidants, but shrimp features two unique antioxidants in its nutrient composition. The first, astaxanthin, is receiving attention in the latest health research for its anti-inflammatory and antioxidant properties. The second is the mineral selenium, which is known to aid in minimizing risks associated with heart failure, forms of cardiovascular disease, type 2 diabetes and depression.

Packed with protein and low in calories, Hy-Vee’s Responsible Choice Belize shrimp is sourced from Royal Mayan Shrimp Farms and is certified by the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) standard to a 3 Star level, providing assurance that the shrimp was produced responsibly.

Check out my tangy twist on Responsible Choice Belize Shrimp, and add a healthy dish to your meal line-up this week.

Chipotle Lime Responsible Choice Shrimp

Serves 4
All you need:

  • 1 pound raw Responsible Choice shrimp, peeled, deveined
  • 1/4 cup diced chipotle peppers in adobo sauce
  • 2 tsp lime zest
  • 2 tsp fresh lime juice
  • 1/2 tbsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp minced fresh cilantro
  • Hot cooked rice, for serving

All you do:

  1. In a medium bowl, combine the shrimp, chipotle pepper, lime zest, lime juice, cumin, salt and black pepper.
  2. Heat the olive oil in a large saucepan over medium-high heat.
  3. Add the shrimp to the hot oil. Cook shrimp for 2 minutes; flip them over and cook for another 1 to 2 minutes until pink and opaque.
  4. Garnish with cilantro and serve over rice.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.