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Cilantro Lime Shrimp
15 min prep time
10 min cook time
4servings
Recipe by
Aviva Goldfarb
Source
Six O'Clock Sramble Meal Planner
Photo by
Renée Comet
How to Make Cilantro Lime Shrimp
This refreshing dish is low in calories, high in flavor, and so versatile. It can be served hot or cold, and it’s great for a picnic (if you can keep it cool or it won’t be sitting out for too long), and could be wrapped in tortillas as easily as served over lettuce or rice. Serve with Buckwheat (Kasha) and Steamed Broccoli with Lemon-Pepper Seasoning.
15 min prep time
10 min cook time
4servings
1 1/2 cups
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Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Peel the garlic, juice the lime, chop the cilantro, combine the lime juice, cilantro, salt, and pepper.
- (Start the buckwheat and the broccoli first, if you are serving them.) In a large heavy skillet over medium-high heat, heat the oil. Add the garlic and cook it for 30 seconds or so until it is fragrant, then add the shrimp and cook, turning once, until the shrimp are pink and cooked through, about 2–3 minutes per side.
- Transfer the shrimp to a bowl, and combine with the lime juice, cilantro, salt, and pepper. Serve immediately or refrigerate for up to 2 days and serve cold.
- FLAVOR BOOSTER Double the garlic and sprinkle the finished dish with 1/2 teaspoon lime zest or salt-free lemon-pepper seasoning.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 130
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 190mg
- Sodium 260mg
-
Total Carbohydrate
1g
- Dietary Fiber 0g
- Total Sugars 0g
- Added Sugars 0g
- Protein 24g
- Potassium 275mg
- Phosphorous 240mg
Ingredients
Extra Virgin Olive Oil
1 tsp
garlic (minced, about 1 clove)
1/2 tsp
shrimp (large peeled and deveined, fresh (never frozen), if possible)
1 lbs
lime (juice only (2 tablespoons), or more to taste)
1
fresh cilantro (chopped, or more to taste)
1/4 cup
salt
1/4 tsp
black pepper
1/8 tsp
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