Cilantro Lime Shrimp
The vibrant flavors of lime and cilantro complement the succulent shrimp, while a hint of cumin adds depth. Whether served over rice, alongside roasted vegetables, or on its own, it’s a versatile crowd-pleaser for any occasion.
Ingredients
- 1 pound extra-large shrimp deveined and peeled
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons freshly squeezed lime juice
- ¼ cup finely chopped cilantro leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- Cilantro sprigs and lime wedges for garnish
Instructions
- In a large skillet, melt the butter over high heat, ensuring it is evenly distributed across the pan.
- Season the shrimp thoroughly with salt and pepper, then place them into the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp develop a pink hue and turn opaque.
- Add the minced garlic and ground cumin to the pan, stirring continuously for an additional minute to allow the flavors to meld.
- Incorporate the lime juice and chopped cilantro into the mixture, stirring gently to evenly coat the shrimp with the vibrant citrus and herb blend.
- Transfer the shrimp to a serving dish immediately, garnishing with fresh cilantro sprigs and lime wedges as desired.
Notes
Shrimp of any size may be used, though large shrimp (16-20 or 21-25 count) are recommended for optimal texture and presentation.
Leftover shrimp can be kept fresh in an airtight container for up to two days.
For an elegant appearance, consider leaving the shrimp tails intact or removing them based on personal preference.
Leftover shrimp can be kept fresh in an airtight container for up to two days.
For an elegant appearance, consider leaving the shrimp tails intact or removing them based on personal preference.