This is one of the few recipes I post that is perhaps not the most kid-friendly. I all suppose it comes down to whether your kids will eat shrimp and like things with a little zip! (mine don’t fall into either camp).
Occasionally, however, I think it’s nice to whip up something just for the adults. I made this one night when the kids had tennis, and ate something quick and easier beforehand. I just couldn’t resist the jumbo gulf shrimp Whole Foods had on special!
The great thing about this one is how quickly it comes together. You could honestly prepare this for lunch as well, and it’s ridiculously light and healthy.
The key is to use the best ingredients. Puny shrimp and canned tomatoes just won’t cut it here! The jalapeno is tempered nicely by the lime juice, but if you don’t like too much spice you could always use half the pepper or omit it altogether.
This fresh dish is perfect for balmy summer days, and boasts being gluten, grain, dairy and sugar-free. Now to get my kids to eat shrimp…
Cilantro Lime Shrimp
1 tbs. butter or coconut oil
1 tbs. olive oil
3 chopped garlic cloves
1 medium chopped onion
1 finely chopped jalapeno
1/4 tsp. red pepper flakes
1/2 tsp. oregano
2 chopped roma tomatoes
1 lime, zest & juice
1/2 tsp. each salt & black pepper
1 lb. shrimp, deveined
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 flakes 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 and 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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