Cilantro Lime Shrimp
This is such an easy meal, and delicious too, despite it's relative simplicity. I make this all the time, especially when I'm feeling lazy and happen to have some cilantro in the fridge and shrimp in the freezer. It's minimal effort and maximum flavor, and it makes pretty good leftovers as well. Serve over basmati or black forbidden rice to soak up all the yummy juices.
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Cilantro Lime Shrimp
This is such an easy meal, and delicious too, despite it's relative simplicity. I make this all the time, especially when I'm feeling lazy and happen to have some cilantro in the fridge and shrimp in the freezer. It's minimal effort and maximum flavor, and it makes pretty good leftovers as well. Serve over basmati or black forbidden rice to soak up all the yummy juices.
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Servings: 4 people
Calories: 644 kcal
Net Carbs: 38 g
Ingredients
- 1/2 cup (118 ml) olive oil
- 3 cloves (3 cloves) garlic, minced
- 1/2 tsp (1/2 tsp) fresh thyme, minced
- 1/4 cup (4 g) fresh cilantro , finely chopped
- 1 (1) jalapeño, seeded and minced
- 1 tsp (1 tsp) paprika
- 1 tsp (1 tsp) coarse salt
- 1 tsp (1 tsp) ground cumin
- 1 tsp (1 tsp) Worcestershire sauce
- 1/2 tsp (1/2 tsp) cayenne pepper
- 1/2 tsp (1/2 tsp ) crushed red pepper
- Juice of 2 limes
- 2 lbs (907 g) medium shrimp, peeled and deveined
- 1 cup (185 g) rice
Instructions
- Whisk together all of the ingredients except the shrimp and rice in a medium bowl.
- Add the shrimp to the marinade mixture, and marinate in the fridge for at least 30 minutes and up to 1 hour.
- While the shrimp is marinating, cook the rice according to package instructions. Different types of rice will have different cooking times, so plan accordingly so that the rice and shrimp are done at the same time.
- Remove the shrimp from the fridge and let sit at room temperature for a couple minutes. Meanwhile heat a dry skillet over medium-high heat. Add the shrimp and the marinade to the skillet and cook until the shrimp are bright pink, about 5 minutes.
- Serve the shrimp over the rice and top with the remaining sauce from the pan.
Nutrition
Calories: 644kcalFat: 31gSodium: 2367mgNet Carbs: 38gSaturated Fat: 4gPotassium: 265mgCarbohydrates: 39gVitamin A: 312IUFiber: 1gVitamin C: 16mgSugar: 1gCalcium: 351mgProtein: 50gCholesterol: 572mgIron: 6mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.
3 Comments
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An outstanding share! I have just forwarded this onto a colleague who had been doing a little homework on this.
And he actually ordered me breakfast simply because I discovered it for him…
lol. So allow me to reword this…. Thank YOU for the meal!!
But yeah, thanx for spending some time to talk about this issue here on your web site.
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That is a really good tip especially to those fresh to the blogosphere.
Brief but very accurate info… Thanks for sharing this one.
A must read post!
Anonymous
Delicious! Honestly, one of my favorite weeknight meals!