I made this dish back in January and never got around to posting it (oops). I made it with some rice and it was perfect! It was fresh and had the perfect amount of bite. It was also ready in no time, which, as I’ve said, is my favorite kind of dinner! So, overall, it was fresh, quick, and simple and I will be making this again!
Cilantro Lime Shrimp
What you’ll need:
- 1 tblsp. butter
- 1 tblsp. olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 jalapeno, finely chopped
- ¼ tsp. red pepper flakes
- ½ tsp. Mexican oregano (I didn’t have any, so I just used regular)
- 2 roma tomatoes, chopped
- 1 lime, zest and juice
- ½ tsp. salt
- ½ tsp. black pepper
- 1 pound shrimp, split and deveined
- 2 tblsp. chopped cilantro
What to do:
- Melt the butter and oil in a heavy skillet over medium-high heat.
- Add the garlic, onion and jalapeño.
- Cook, stirring until the onion begins to wilt, approximately 3 minutes.
- Add the red pepper flakes and oregano.
- Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
- Add the tomatoes.
- Cook, stirring occasionally, until the tomatoes are soft.
- Add the shrimp, zest and lime juice, salt and black pepper.
- Cook until the shrimp are just opaque. Be careful not to overcook.
- Remove the pan from the heat and stir in the cilantro.