Friday, March 21, 2014

EASY Cilantro Lime Shrimp

I have a weird relationship with shrimp.

It’s definitely a love/hate relationship. Some days I love them, and other days just the thought of eating them makes my stomach turn. I’m not sure why this happens (no. I’m not pregnant) but it’s happened to me for years.

The trouble with loving/hating shrimp is that Parrish LOVES shrimp. In fact, he loves ALL seafood. Oysters, mussels, crawfish, fish…you name it – he loves it. A true beach boy.

So this week I added shrimp to our weekly menu and figured if by the time I cooked them I didn’t want to eat them, then I would make myself a salad but still prepare the shrimp for Parrish.

I’m so happy I ended up eating these shrimp:

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because they were so good!

Cilantro Lime Shrimp

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Plump, Juicy Shrimp that were nearly effortless to make. I was amazed by how quickly this recipe came together! And it was a nice, fresh and light meal – perfect for a warm day!

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Cilantro Lime Shrimp

adapted from Skinnytaste – original recipe here

You’ll need:

1 pound raw, peeled and deveined shrimp ( I used frozen and thawed them before use)

1/4 tsp. ground cumin

salt and pepper

1 1/2 tsp. coconut oil

4 cloves garlic, chopped

3 limes

cilantro, chopped ( I ended up using about 1/2 cup)

Whatever you want to serve it with – I made a big salad with avocado, onion, and radish. You could also serve it on a bed of rice, use it for tacos, or toss it in pasta.

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In a bowl, toss your shrimp with the cumin, a pinch of salt, and a dash of pepper. Toss to coat.

In a large sauté pan, melt the coconut oil over medium high heat. Add the shrimp to the pan, and cook for about 2 minutes, stirring occasionally. Once the shrimp have started to pink up on both sides, add in the garlic. Stir frequently and continue cooking until the garlic starts to brown.

Remove from heat and place the shrimp in a clean bowl. Squeeze the 3 limes over the shrimp and add in as much chopped cilantro as you desire. Toss to coat evenly.

And you’re done! Serve however you like!

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The only thing that took time with this recipe was chopping the garlic! I will definitely be adding this to my rotation, and I think next time we’ll serve them as taco filling with purple cabbage and avocado!

Happy Friday!

What about you? Love shrimp or hate shrimp?