From: Pinterest via Never Enough Thyme When Lana’s Cooking blog
Prep: 10 minutes | Cook: 15 Minutes | Makes: 2 servings
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 used what I had-regular oregano)
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
- Melt the butter and oil in a heavy skillet over medium-high heat.
- Add the garlic, onion and jalapeno.
- 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
This recipe would probably be good served over rice; however, I served it in a tortilla and had cilantro lime shrimp taco night. The tacos were a little juicy and a tad messy.
This was one of those meals that made the whole house smell good. The lightness of the ingredients and the lime made the shrimp fresh…but we were a little disappointed after that first bite. The shrimp didn’t retain any of the wonderful flavors that filled our kitchen. In the future, I think I’ll mix all the ingredients in a bowl and marinate the shrimp for 30 minutes before cooking. The entire bowl with the shrimp and seasoning could al be dumped right into a pan and served in minutes.