I absolutely love shrimp. And I love food with a Mexican flair. Combine those two components with quick and easy, and we have a winner for dinner — 15-Minute Cilantro-lime Shrimp. Think buttery, tangy, garlicky goodness.
This shrimp is so delicious that I can’t resist standing at the stove and eating it right out of the pan, not only before we eat, but shamefully, afterward as well. You know — when it’s time for “cleanup.” And, it’s not unusual to see my kids eating the leftovers for a midnight snack, or even breakfast.
I like to serve this shrimp over cheesy Mexican brown rice, accompanied by sautéed tricolor peppers and onions, and homemade guacamole. Of course, all those sides take longer than 15 minutes, but this easily could be served over linguine with a salad on the side. Or, if you plan ahead, you can make a big pot of brown rice on the weekend and serve the shrimp over the leftover rice with some corn and avocado. Or maybe serve it with fajitas…or spinach and cheese quesadillas…Have I mentioned that I love Mexican food?
15-Minute Cilantro-Lime Shrimp
- 3 tablespoons salted butter
- 2 medium cloves garlic (pressed or minced)
- 1 package (2 pounds) frozen, large raw shrimp, peeled, deveined, tail-on (thawed according to package instructions)
- 1 lime (divided use)
- 1/2 - 1 tablespoon fresh cilantro or 1/2 teaspoon dried cilantro (chopped)
- paprika to taste
- Place thawed shrimp in a medium bowl and rinse well with cold water. To remove the tails from each shrimp, hold the shrimp with one hand, and with the other hand, pinch the tail and pull it off. Discard tails. Give shrimp a good rinse again to remove any stray pieces of shell.
- Melt butter in a large skillet (extra-large is best.) While butter is melting, press or mince garlic. When the butter is melted, add the garlic to the pan and cook for about 20 seconds.
- Add drained shrimp to the pan and spread it out in a single layer, if possible. Cook for 2 1/2 minutes on the first side, then start to flip each shrimp over. Cook for another 2 1/2 minutes on the second side, or until shrimp is no longer translucent. When shrimp is almost cooked, add lime juice from half a lime, cilantro, and paprika.
- The cooked shrimp will be white tinged with reddish-orange accents. Serve the shrimp with the remaining lime half for anyone who wants extra lime juice.