Ah, shrimp – the ocean’s little bite-sized wonders, aren’t they? There’s something about the tangy embrace of lime and the fresh burst of cilantro that just makes everything feel right.
Picture this: a warm evening, a sizzling skillet, and the aroma of cilantro lime shrimp wafting through the air.
It’s like a mini-vacation in your kitchen, and you might just find yourself unable to stop at one serving!
Steps
- Begin by seasoning the shrimp with ground cumin, salt, and pepper to your preference.
- Heat a large nonstick skillet over medium-high heat and add one teaspoon of olive oil. Place half of the shrimp in the pan and cook undisturbed for about two minutes. Flip the shrimp and continue cooking for another minute until they become opaque, then transfer them to a plate.
- Add the remaining teaspoon of oil to the skillet, followed by the rest of the shrimp. Cook undisturbed for about two minutes. Turn the shrimp over, incorporate the crushed garlic, and continue cooking for an additional minute until the shrimp are fully opaque.
- Return the first batch of cooked shrimp to the skillet and mix everything well to evenly distribute the garlic. Remove the skillet from heat.
- Drizzle lime juice over the shrimp and sprinkle with chopped cilantro. Toss the shrimp well to ensure even coating before serving.
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 1/4 plus 1/8 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 5 cloves garlic, crushed
- 2 tablespoons lime juice (from 1 medium lime)
- 3 to 4 tablespoons fresh cilantro, chopped
Nutritional Values
Calories: 714 kcal | Carbohydrates: 12 g | Protein: 114 g | Fat: 18 g | Saturated Fat: 3 g | Cholesterol: 864 mg | Sodium: 840 mg
FAQ
- Can I use frozen shrimp for this recipe?
- Yes, frozen shrimp can be used. Just ensure they are thawed before cooking. Unpeeled shrimp are usually less expensive but will require peeling and deveining.
- What if I don’t like cilantro?
- If you’re not a fan of cilantro, you can substitute it with fresh chives or try using basil or parsley along with lemon juice for a different flavor profile.
- How do I know if my shrimp are cooked properly?
- Cooked shrimp should appear opaque and have a slight pink color. If your shrimp didn’t brown, it could be due to the pan not being hot enough or being overcrowded.
- Can this recipe be made on the grill?
- Absolutely! If you prefer grilling, you can refer to a Grilled Cilantro-Lime Shrimp Kebab recipe for guidance.
- How should I store leftovers?
- Leftover cooked shrimp can be stored in the refrigerator for up to 3 days. While you can microwave them, they are also enjoyable when eaten cold.
Tips
- Preheat the Pan Properly: Ensure your skillet is sufficiently heated before adding shrimp to achieve a good sear and prevent them from steaming, which can lead to a lack of browning.
- Avoid Overcrowding: Cook the shrimp in batches to avoid overcrowding the pan, which can result in uneven cooking and less browning.
- Enhance with Fresh Herbs: If cilantro isn’t to your taste, consider substituting with fresh chives, parsley, or basil for a different but equally vibrant flavor profile.
- Consider Grilling: For a smoky flavor variation, try grilling the shrimp instead of pan-cooking, following a similar seasoning method.
Equipment
- Large nonstick skillet
