Cilantro Lime Shrimp
Easy and flavorful, this Cilantro Lime Shrimp is a quick saute of shrimp in a cilantro-lime-tomato sauce with all the flavors of Mexico.
Servings 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 jalapeno finely chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon Mexican oregano
- 2 roma tomatoes chopped
- 1 pound shrimp split and deveined
- 1 lime zest and juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
- Melt the butter and oil in a heavy skillet over medium-high heat.1 tablespoon butter, 1 tablespoon olive oil
- Add the garlic, onion and jalapeno.2 cloves garlic, 1 medium onion, 1 jalapeno
- Cook, stirring until the onion begins to wilt, approximately 3 minutes.
- Add the red pepper flakes and oregano.¼ teaspoon red pepper flakes, ½ teaspoon Mexican oregano
- Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
- Add the tomatoes.2 roma tomatoes
- Cook, stirring occasionally, until the tomatoes are soft.
- Add the shrimp, zest and lime juice, salt and black pepper.1 pound shrimp, 1 lime, ½ teaspoon salt, ½ teaspoon 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.2 tablespoons chopped cilantro
Notes
- For best results, use fresh raw shrimp. They'll absorb the flavors much more than frozen shrimp will.
- Cilantro should be added after everything is cooked to make sure it keeps its bright, fresh flavor.
- If you just really don't like the flavor of cilantro (and I know some people really don't!), try substituting an equal amount of freshly chopped basil.
Nutrition
Serving: 1 | Calories: 196kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 1202mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 20mg | Calcium: 189mg | Iron: 3mg
