Eat In Recipe: Cilantro Lime Shrimp

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

1. Melt the butter & oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion, & jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
4. Add the red pepper flakes & oregano.
5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, lime zest & juice, salt, & black pepper.
9. Cook until the shrimp are just opaque.  Be careful not to overcook.
10. 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)