Shrimp seems to be one of the love-it-or-hate-it foods. I’m a huge shrimp lover and always have been, and this recipe is one of those really great shrimp recipes! It’s got a great freshness from the cilantro and lime, and it’s got a slight spiciness from the red pepper flakes. Not only that, but it’s versatile. Eat it alone, over rice or pasta, in a tortilla, or on toasted bread. It could be an entrée or an appetizer…or an all-day snack. Yum!
Cilantro Lime Shrimp from Never Enough Thyme
1 T. butter
1 T. 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
2 Roma tomatoes, chopped
1 lime, zest & juice
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. shrimp, split & deveined
2 T. cilantro, chopped
- Melt the butter & oil in a heavy skillet over medium-high heat.
- Add the garlic, onion, & jalapeno.
- Cook, stirring until the onion begins to wilt, approximately 3 minutes.
- Add the red pepper flakes & 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, lime zest & juice, salt, & 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.
Notes: I opted for just half an onion instead of a whole, and think it was plenty of onion. The cooking goes quickly on this one, so have everything prepped & ready to go when you start!
Average Fork Rating: 3.4
Mr. Diner: 4
Mrs. Diner: 5
Amazing Diner: 3
Sweet Diner: 3
Little Diner: 2 (not a shrimp fan)