Marinade Shrimp:
I like to use jumbo shrimp or medium-sized shrimp, but any size will work . Marinade the shrimp in juice of one lime, cumin, and a little bit of olive oil and salt and pepper to taste. It doesn’t need to sit long and still has so much flavor.
Cook shrimp on hot skillet:
Start by heating skillet over high heat for 1 to 2 minutes, add 1 tablespoon of olive oil to your heated skillet. Add a clove or two of minced garlic and sauté the garlic for a minute. The key is to add the shrimp to your skillet when it’s very hot. This will give the shrimp a crisp outside while still cooking the inside just perfect.
Skillet Lime Shrimp
Author: The Well Dressed Kitchen
Ingredients
- 20 jumbo or medium shrimp, peeled and deveined
- 1½ tablespoons olive oil
- 2 limes, juice of
- 1 clove garlic, minced
- 1 tbsp. ground cumin
- ¼ teaspoon salt
Instructions
- Add shrimp to medium-sized bowl and add ½ tablespoon of olive oil, cumin, juice of 1 lime, and salt. Toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
- Heat a large skillet on high heat for 2 minutes. Add the olive oil and garlic then add shrimp. Cook shrimp in skillet until pink and cooked through, about 5 minutes (turn shrimp after 2 to 3 minutes or when crisp on down facing side).
- Turn off heat and finish with a squeeze of lime, garnish with cilantro.
Top shrimp with Cilantro Lime Cream Sauce, click here for recipe.
