Cilantro and lime make this simple shrimp dish outstanding – and it takes just minutes to make!
This is an oldie but goodie, a regular in my home. I was making it for dinner the other night and felt the need to re-shoot it. We serve
it over rice or with a big avocado and lettuce salad. Enjoy!
Cilantro Lime Shrimp
Servings: 6 • Serving Size: 2/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0
Cholest: 144 • Sodium: 140 (without the salt)
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 1/4 teaspoon plus 1/8 teaspoon ground cumin
- Kosher Salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 5 garlic cloves, crushed
- 2 tablespoons lime juice (from 1 medium lime)
- 3 to 4 tablespoons chopped fresh cilantro
Season the shrimp with cumin, and salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
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