Cilantro Lime Shrimp
Do you ever have the days when time just totally slips away from you, and all the sudden it’s dinner time!? I feel like I’m having those days more and more now that we are living in Florida with a less regimented routine. If you are like me have that oh sh*t moment, this is a serious lifesaver to have in your recipe book. There are about 7 ingredients in this recipe, four of which I can guarantee are always in your home. Fifteen minutes later, dinner is served and looks pretty darned delicious.
What I particularly love about this recipe is that the shrimp are so versatile after you’ve cooked them. This sauce/marinade lends itself to a whole world of cuisines to choose from. I’ve shown them here as Mexican tostadas. It would also be excellent as a Thai curry dish, in a Vietnamese noodle bowl, or simply over rice. You can make it a dozen times and never have two dishes that look the same. That is the fun part about cooking, and for the nights you have a little more time to play around in the kitchen.
- 24 shrimp (roughly one pound), peeled and deveined
- 2 tbs vegetable oil
- ½ cup cilantro, small dice
- 2 large cloves garlic, minced
- juice of 2 limes
- 2 tsp cumin
- 1 tsp coriander
- salt and pepper to taste
- Whisk all of the ingredients together in a medium sized bowl, or place whole in a food process and pulse into blended well. Place in a zip lock bag. Season the shrimp with salt and pepper and add the shrimp to the ziplock. Refrigerate for 15 minutes.
- After the fifteen minutes, heat a grill pan, your outdoor grill, or a large saute pan over medium high heat. Add the shrimp and cook for 3 minutes per side, or until the shrimp are opaque. Do not over cook the shrimp!! Serve hot.