Thanks to Ruth Reichl and the collection of recipes from the “Best of Gourmet,” for this simple and refreshing recipe for marinated shrimp. I serve these shrimp either as an appetizer or as a main course over a bed of salad greens or in corn tortillas for shrimp tacos. Either way, once the shrimp are marinated, it is quick and easy to prepare and serve. Can be served at room temperature, hot or even chilled. I think these shrimp are calling for a margarita!!
Cilantro Lime Shrimp
Published on May 20, 2020 | By surleplat |
- 1 lb of shrimp, about 24 shrimp, peeled
- 3 cloves garlic, peeled and minced
- 1 tsp salt
- 1/2 cup fresh lime juice
- 1/4 cup of orange marmalade
- 1/4 cup cilantro, chopped
- 4 TBSP olive oil
- 1 TBSP soy sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- Peel the shrimp. If you are serving them as an appetizer, you may want to leave a small piece of the tail shell intact. If serving on a salad or in tortillas, remove the entire shell.
- Whisk together the lime juice, marmalade, cilantro, 3 TBSP olive oil, soy sauce, red pepper flakes, salt, pepper, and minced garlic in a bowl. Reserve 1/3 of this sauce to use for dipping later.
- Combine the shrimp in the bowl with the remaining sauce. Stir to combine and coat the shrimp well with the marinade. Refrigerate for 30-60 minutes. Stir at least once.
- Drain shrimp and pat dry. Heat remaining TBSP of olive oil in a skillet. Add shrimp and sauté for about 3-4 minutes until slightly golden and cooked through.
- Transfer shrimp to a platter, garnish with a little more cilantro, and serve with reserved dipping sauce if serving as an appetizer.
- If you choose to serve the shrimp as a main course, you can serve over salad greens. Garnish with sliced avocado and cilantro. Also great in corn tortillas with tomatillo and cheese and your favorite taco toppings.