Seafood

Cilantro Lime Shrimp

I have had this recipe bookmarked for ages now because I just tend to save anything that has “cilantro” in the title. My boyfriend is a huge fan of cilantro so I take note because I am a good girlfriend…but really, it’s just fun to cook for someone who gets so excited so I like to pick out things that he likes. Anyways, I asked said boyfriend, Kevin, what he wanted for dinner yesterday, and he responded with shrimp so I found this recipe in my bookmarks list. It is extremely simple and quick, and it is actually way more delicious than I expected it to be.

The recipe comes from a blog called Lana’s Cooking, and I was pretty skeptical because it’s not served with any rice or anything. I am not the biggest fan of seafood, but I decided to take Lana’s advice and serve it with some toasted garlic bread. She made up this recipe on her own, which always impresses me because I have not really explored that too much yet. It’s definitely on my list of things to do more of this summer while I have nothing else to do but study for the CPA exam. I bought a baguette, sliced it up, topped it with some butter and garlic salt, and cooked it for about 8 minutes on a sheet in a 400 degree oven. Put big scoops of the shrimp mixture on top of a slice, and it is one of the best things you will ever eat!

Just as a quick added note, I bought a big bag of frozen, peeled and deveined shrimp. The biggest reason is that it is just cheaper for me to buy frozen shrimp in bulk and have it last for a while, but I just really don’t know how to peel and devein a shrimp. Taking a class on how to work with seafood is also on my list of things to do.
Cilantro Lime Shrimp
1 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 jalapeno, finely chopped
1/4 tsp. red pepper flakes
1/2 tsp. Mexican oregano (I only had regular oregano)
2 roma tomatoes, chopped
1 lime, zest and juice
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. shrimp, peeled and deveined
2 Tbsp. Chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat. Add the garlic, onion, and jalapeno. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
Add the red pepper flaks and oregano. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.

Add the tomatoes. Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest, lime juice, salt, and black pepper. Cook until the shrimp are just opaque. Be careful not to overcook. Remove the pan from the heat and stir in the cilantro.

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