Skillet Lime Shrimp is flavored with garlic, cumin and lime, only takes minutes to make and is so delicious. This shrimp is perfect for tacos, salads, over spaghetti squash, or with any veggies.
Marinade Shrimp:
I like to use jumbo shrimp or medium-sized shrimp, but any size will work . Marinade the shrimp in juice of one lime, cumin, and a little bit of olive oil and salt and pepper to taste. It doesn’t need to sit long and still has so much flavor.
Cook shrimp on hot skillet:
Start by heating skillet over high heat for 1 to 2 minutes, add 1 tablespoon of olive oil to your heated skillet. Add a clove or two of minced garlic and sauté the garlic for a minute. The key is to add the shrimp to your skillet when it’s very hot. This will give the shrimp a crisp outside while still cooking the inside just perfect.
- 20 jumbo or medium shrimp, peeled and deveined
- 1½ tablespoons olive oil
- 2 limes, juice of
- 1 clove garlic, minced
- 1 tbsp. ground cumin
- ¼ teaspoon salt
- Add shrimp to medium-sized bowl and add ½ tablespoon of olive oil, cumin, juice of 1 lime, and salt. Toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
- Heat a large skillet on high heat for 2 minutes. Add the olive oil and garlic then add shrimp. Cook shrimp in skillet until pink and cooked through, about 5 minutes (turn shrimp after 2 to 3 minutes or when crisp on down facing side).
- Turn off heat and finish with a squeeze of lime, garnish with cilantro.
Top shrimp with Cilantro Lime Cream Sauce, click here for recipe.
