Cilantro Lime Shrimp

July 18, 2012 | Filed Under Seafood, Shrimps 

Normally when I buy shrimp, I buy the shelled ones and peel and devein them myself.  This time, I felt like treating myself and paid a little extra for shrimps already peeled and deveined.  I fear I may have spoiled myself.  It was so much easier not to spend time over the kitchen sink peeling the shrimp.

This shrimp recipe had me at ‘cilantro’.    I was definitely eager to prepare it.  Y’all know how much I love cilantro.  Instead of using Serrano chiles that the recipe call for, I used aji criollo (Ecuadorian hot sauce).  Nowadays, I normally have a jar of this favored hot sauce in my fridge.

After preparing my shrimp, a few minutes later, I served it over quinoa.   More, please!

Paz

 

 

Cilantro Lime Shrimp
Simply Recipes

If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.

 

Ingredients

2 Tbsp high smoke point oil such as grape seed oil, or canola oil
1-2 Serrano chiles, sliced into thin rings
1-2 garlic cloves, sliced thinly
1 pound shrimp, peeled and deveined
Salt
1/4 cup chopped cilantro
1-2 Tbsp lime juice

 

Method

1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it’s shimmering. If it starts to smoke, remove the pan from the heat for a moment. 

 

 

2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.

3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.

Yield: Serves 3-4.

 

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Comments

6 Responses to “Cilantro Lime Shrimp”

  1. Rosa
    on July 19th, 2012 at 1:45 am

    What a scrumptious dish! Great flavors.

    Cheers,

    Rosa

  2. Simona UNITED STATES
    on July 19th, 2012 at 12:29 pm

    I think spoiling oneself every now and then it is not only good, but recommended. I like that you chose quinoa to go with the shrimp.

  3. Paz UNITED STATES
    on July 20th, 2012 at 2:48 pm

    Thanks, Rosa! I feel like eating it again today! :-)

    Yes, Simona: I agree with you on the spoiling. And I think I need some spoiling today. ;-)

    Thanks for stopping by!

    Paz xoxo

  4. joey PHILIPPINES
    on July 24th, 2012 at 9:34 am

    I love cilantro too! This is definitely my kind of flavor combination…yum!

  5. Paz UNITED STATES
    on July 25th, 2012 at 3:41 pm

    Hi Joey! Yum, yum, yum! ;-)

    Paz

  6. vianney UNITED STATES
    on August 1st, 2012 at 2:37 am

    oh yum. I love cilantro.

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