Ladies and gentleman, here is the taste of summer. Because Lord knows we need it. I recommend this with a margarita.
Cilantro Lime Shrimp
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| Recipe from Skinny Taste |
1 1/2 lbs peeled deveined jumbo shrimp
(I freak out making seafood so I buy frozen cooked shrimp. I think it would taste better if I didn't, though!)
1/4 teaspoon plus an 1/8 teaspoon of cumin
salt and pepper
2 teaspoons extra virgin olive oil
5 garlic cloves, crushed
2 Tablespoons lime juice (from 1 lime)
3 to 4 Tablespoons chopped fresh cilantro
Season the shrimp with cumin, salt and pepper.
Heat a large non-stick skillet over medium-high heat. Add one teaspoon of oil to the pan, then add half of the shrimp. Cook undisturbed for about 2 minutes.Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining teaspoon of oil and cook the remaining shrimp, undisturbed, for 2 minutes. Turn the shrimp over and add the garlic, cook until the shrimp is opaque throughout. Return the first batch of shrimp to the skillet and mix well, making sure the garlic is incorporated evenly.
Squeeze the lime juice over the shrimp. Add the cilantro, toss well, serve!
