Shrimp with Lime and Cilantro over Thai Peanut Quinoa

A bag of frozen shrimp should be a household staple. You can defrost it in ten minutes, put together some of the quickest, tastiest meals ever, and you probably have everything you need in your kitchen right now to get dinner ready, stat.  This recipe is soooo simple and so summery and great – shrimp, cilantro, lime & a little cumin – and you can serve it over pasta, rice, in a tortilla, or over quinoa dressed with spicy Thai peanut sauce, like we did. Shrimpy shrimp shrimp, how I love you so.

SHRIMP WITH LIME AND CILANTRO (serves 3)
– 1 lb. shrimp, peeled and deveined
– juice & zest of 2 limes
– handful of cilantro, chopped
– 1 tbsp. butter
– 2 garlic cloves, chopped
– 1 tsp. cumin

1. If the shrimp is frozen, thaw quickly by immersing shrimp in a bowl of super cold water, and changing the water approximately three times over 10-15 minutes. Rinse and pat dry.

2. Add shrimp to a bowl, then add the lime zest & cumin.


3. In a saucepan over medium heat, melt the tbsp. butter.  Add garlic and stir until fragrant, approx. 90 seconds. 


4. Add shrimp to the pan and cook, approx. 2-3 minutes on each side. Don’t over cook!


5. Remove from heat, stir in lime juice and cilantro, mix well. 

6. Spoon shrimp over whatever you’re serving this with, add lime slices for garnish, enjoy.



  

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