cat is applauding with you that Tasty Thursdays in back. Sorry for the hiatus! But I have some really delicious things lined up for the next few weeks.
This recipe is particularly tasty and summery. See the original recipe here on Tasty Kitchen. The only change I made was to use seasoned salt instead of the plain stuff.
What you need:
- 2 teaspoons Olive Oil
- 2 pounds Medium Shrimp, Shelled And Deveined
- 1 dash Salt And Pepper, to taste
- 6 cloves Garlic, Crushed
- 1 whole Lime, Juiced
- ½ cups Fresh Cilantro, Chopped
Here's what to do:
Heat a large frying pan on medium-high heat. Add olive oil to the pan; when hot, add the shrimp. Season with salt and pepper.
When the shrimp is cooked on one side (about 2 minutes), turn over and add garlic.
Sauté another minute or two until shrimp is cooked. Shrimp should have just turned pink; do not overcook, or your shrimp will be chewy and tough!
Remove from the heat. Squeeze lime all over the shrimp and toss with cilantro.
Serve over salad, rice, in tacos, or all by its lonesome.
The instructions and directions are from the Tasty Kitchen post. The pictures are from me:) I served it over rice, obvi. The lime and cilantro flavor infused the rice and it was super yummy. But these shrimp would be divine served cold over a simple salad or with gnocci.
When the shrimp is cooked on one side (about 2 minutes), turn over and add garlic.
Sauté another minute or two until shrimp is cooked. Shrimp should have just turned pink; do not overcook, or your shrimp will be chewy and tough!
Remove from the heat. Squeeze lime all over the shrimp and toss with cilantro.
Serve over salad, rice, in tacos, or all by its lonesome.
The instructions and directions are from the Tasty Kitchen post. The pictures are from me:) I served it over rice, obvi. The lime and cilantro flavor infused the rice and it was super yummy. But these shrimp would be divine served cold over a simple salad or with gnocci.
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