May 28th, 2013

Quick Cilantro-Lime Shrimp

I hope you had a fabulous Memorial Day weekend.  Welcome Summer!   For us that means Simple Summer Suppers that are quick, easy, delicious, and don’t require turning on the oven to heat up the house.

To kick things off, here is a recipe for  Cilantro-Lime Shrimp we have recently come to enjoy – not only is fresh and flavorful,  it takes less than 30 minutes to throw together.   You can serve your shrimp with crusty bread or garlic bread to soak up all the delicious juice, or we like to serve it over rice.


Quick Cilantro-Lime Shrimp


1 tablespoon olive oil
1 tablespoons butter
1/4 teaspoon red chili pepper flakes
1 small onion, chopped
1 jalapeno, minced (seeded unless you want more heat)
2 cloves garlic, minced
2 Roma tomatoes, seeded and chopped
1 cup chicken broth
1 pound uncooked shrimp, peeled and deveined (tails off)
1 small lime (zest and juice)
sea salt and fresh ground pepper to taste
2 tablespoons cilantro, chopped


Melt the butter and olive oil in a large skillet over medium-high heat.  Stir in the red pepper flakes.  Cook the onion and jalapeno until tender, 2-3  minutes.  Add the garlic and stir until fragrant but not browned, about 1 minute.  Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices,  another 2-3 minutes.  Add the chicken broth and bring to a simmer.  Next add the shrimp, tossing until the shrimp turn pink and are cooked through but still tender- be careful not to overcook.  Add the lime zest, lime juice, salt and pepper.  Remove from heat and stir in cilantro.

Serve immediately with crusty garlic bread or serve with rice.

Makes 2-3 servings

recipe adapted from Alaska from Scratch


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