I found this Cilantro Lime Shrimp recipe several years ago from the Girl Who Ate Everything website and it has been a meal in my regular meal rotation. As usual, I make it when shrimp is on sale. It is really quick and easy to make and the flavor is fantastic. You could also grill the shrimp and toss in the cilantro and lime mix once the shrimp are cooked. This meal is naturally an easy gluten free recipe, so should be acceptable for those with Celiacs Disease and/or those looking to reduce their gluten intake. Enjoy and let me know what you think in the comments section!
- 1 tbsp olive oil
- 1 tbsp butter
- 2 pounds fresh shrimp, shelled and de-veined
- 6 cloves garlic, minced
- ¼-1/2 teaspoon red pepper flakes
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- salt and pepper
- Please see below
1 tbsp olive oil
1 tbsp butter
2 pounds fresh shrimp, shelled and de-veined
6 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
1/4 cup fresh cilantro, chopped
1 lime, juiced
salt and pepper to taste
*Add/reduce based on desired heat level
Step 1: In a large frying pan, add the olive oil and butter and heat over medium-high heat.
Step 2: When the oil is hot*, add the garlic and stir frequently until the garlic is fragrant and light brown in color. Monitor closely and be careful to not burn your garlic.
*Oil is hot when it starts to get a wavy appearance. I always drop a small amount of water and if it sizzles, then I classify the oil as hot. Just be careful not to put a lot of water in the oil because it will pop.
Step 3: Add the shrimp and cook the shrimp until done on one side, this will take about 2 minutes.
Step 4: Turn shrimp over and add salt, pepper, and red pepper flakes, saute for about another minute to two, until shrimp is cooked, shrimp is done when pink and firm. Be careful not to overcook the shrimp.
Serve and Enjoy!
I served with white rice and additional lime.
Adapted From The Girl Who Ate Everything – Cilantro Lime Shrimp