So I’m about 98% sure that I got this recipe out of a Cooking Light magazine a few years back but for the life of me I couldn’t find it on their website. If you can find the recipe creator online let me know so I can link back to their website to give them credit for this tasty, easy recipe.
Shrimp with Cilantro and Lime
Prep: 10 minutes Cook: 5 minutes
- 1 lime
- 1-3/4 lbs large shrimp, peeled and deveined (but uncooked)
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Grate 1 teaspoon lime rind; set aside. Squeeze 2 tablespoons lime juice into a large bowl. Add shrimp and next 3 ingredients, tossing well to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture; cook 4 minutes or until shrimp are done, stirring frequently. Remove from heat; stir in reserved lime rind, cilantro, salt, and pepper.
YEILD: 4 servings (serving size: about 1-1/2 cups)
One of the things I loved about this recipe is that we basically had everything on hand already except for the shrimp. I love recipes like that!
I purchased 2 lbs extra-large shrimp that were frozen. The day before, I prepared the marinade, opened the bags of frozen shrimp, dumped them into a shallow dish, poured the marinade on top, and popped them in the refrigerator to thaw. You should never thaw meat at room temperature. Doing this helped the shrimp to really soak up some of the marinade flavor.
If you prepare the marinade the day before this recipe is a cinch to cook. It took no more than 10 minutes to go from skillet to table. I served this over a bed of white rice.