GINTASTIC CILANTRO LIME SHRIMP
It’s quick and easy and oh-so-tasty any time of year. Be warned, the shrimp cook FAST! Be careful not to overcook them – over-cooked shrimp are rubbery, tough, and just blah. Cook the shrimp, stirring frequently, until the shrimp are nice and pink and opaque. Then, get them out of the skillet!
- 1 lb Shrimp, shelled and deveined
- 21 tbsp Olive oil
- 4 Cloves garlic, minced
- ⅛ tsp Red pepper flakes (optional)
- 1 tbsp Cilantro, chopped
- 1 tsp Honey
- 3 tbsp Fresh lime juice (approx. 1 1/2 limes)
- 1 tsp Lime zest
- ½ tsp Salt (or to taste)
- ½ tsp Fresh ground pepper (or to taste)
- ¼ cup Gin
Peel and devein the shrimp, leaving the tails on or off to your preference.
In a medium-sized bowl (or a large resealable plastic bag). Combine 2 tablespoons of olive oil, garlic, red pepper flakes, cilantro, honey, lime juice, lime zest, salt, and pepper. Give it a good whish (or squish) to combine all the ingredients.
Add the uncooked shrimp and toss to ensure all the shrimp are covered with the marinade. Put the bowl (or bag) in the fridge and let the shrimp marinate for 15 to 20 minutes. Don’t go longer than 20 minutes.
Add the drained shrimp to the hot oil and cook quickly for 2 minutes, flip, and then add the marinade to the skillet. Let it cook for 30 seconds and then add the gin to the skillet. It will sizzle and steam. Scrape up any bits on the bottom of the pan to deglaze it and continue cooking for about 2 minutes or until the shrimp are opaque and orange-pink. Do not overcook!
Adjust the seasoning, if necessary. Remove the shrimp from the pan and cook the sauce a minute or two longer to reduce, if desired OR use the sauce the way it is and pour it onto your rice or noodles.
Serve immediately over rice, rice noodles or zucchini noodles topped with additional cilantro and garnished with lime slices.
Optional garnishes: chopped cilantro, lime slices