Chili Lime Shrimp

April 24, 2023
This fast and easy meal comes together quickly and has the bright flavors we love during spring! If you’re looking to round out your meal, the Apple Barrel Farm Market has plenty of salad fixings and desserts.






2 pounds uncooked Shrimp (26-30 per pound), peeled and deveined
4 Garlic cloves, minced
1 teaspoon Paprika
1 teaspoon ground Ancho chile pepper
1 teaspoon ground Cumin
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 medium Lime
1/4 cup chopped fresh Cilantro
1/4 cup Olive oil
1 cup Cherry tomatoes
1 medium ripe Avocado
Optional: Additional lime wedges and cilantro



  1. Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to the shrimp mixture; toss to coat.
  2. In a small bowl, combine cilantro and oil; sprinkle over the shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Adapted from:

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
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