Cilantro Lime Shrimp Flavors (Print Version)
# Ingredients:
→ Shrimp Spices
01 -
0.25 teaspoon salt (add more if you want)
02 -
0.5 teaspoon red pepper flakes
03 -
0.5 teaspoon Italian herbs
04 -
0.5 teaspoon chili powder
05 -
0.5 teaspoon smoked paprika
→ Main Stuff
06 -
0.5 cup chopped fresh cilantro (plus extra for topping)
07 -
3 tablespoons fresh lime juice (and more if you like it zesty)
08 -
2 tablespoons olive oil (and a little more if you need)
09 -
About 680 grams big raw shrimp, peeled and cleaned (that’s roughly 15 to 20 in every 450 grams)
# Instructions:
01 -
Move the shrimp onto your favorite plate. Sprinkle on that leftover chopped cilantro and dig in right away.
02 -
Pour your shrimp into a mixing bowl. Sprinkle in smoked paprika, chili powder, Italian herbs, red pepper, and salt. Mix it all up so every shrimp gets coated.
03 -
Set a high-sided skillet on medium until it’s nice and hot. Drizzle in olive oil so the whole bottom gets covered. The oil should move fast and easy, but don’t let it smoke.
04 -
Lay shrimp out in your pan—keep them flat, not piled up. Cook them 3 to 4 minutes and flip once or twice until they’re pink and a bit firm. Do a few rounds if they won’t all fit.
05 -
Turn the heat all the way down. Squeeze in lime juice and toss in two-thirds of the chopped cilantro. Stir everything together. If you want it even punchier, put in more salt, pepper, or lime. Extra oil is cool, too.
# Notes:
01 -
Shrimp are done as soon as they’re see-through and look like the letter C—don’t keep cooking past that.