I’m not a big shrimp fan – – mostly because of the texture.
(Actually, I’m not really into seafood, in general, if I’m being totally honest. It’s just so “fishy,” ya know?!)
So the fact that I enjoy this dish, really says something about its appeal. LOL!
Plus, “score” for Chad because he likes shrimp…but I never cook it because, as I mentioned…not a fan.
Well, we made this dish last week …and we’re making it again this week, so I guess I’m officially on the “shrimp train” now. (Luckily for Chad! Ha!)
If you like lime and cilantro (and cumin), you’ve got to try this dish! If you like shrimp, that probably helps, too. But, apparently, that’s not necessary! Hee, hee!
Cilantro-Lime Shrimp Recipe
3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 tsp dried oregano
3/8 tsp ground cumin
2 Roma tomatoes, chopped
juice of 1 1/2 limes
1 lb wild-caught, raw shrimp (peeled, deveined and tails removed)
½ tsp salt
Black pepper, to taste
3 TBSP freshly chopped cilantro
Prepare rice (if using).
Meanwhile, heat the oil in a skillet over medium-high heat.
Add the onion. Cook, stirring occasionally until the onion becomes translucent, about 6 minutes.
Add oregano, cumin and garlic, and saute 1 more minute.
Add the tomatoes. Cook, stirring occasionally until the tomatoes are softened.
Add the shrimp, lime juice, sea salt and black pepper. Cook until the shrimp are just opaque.
Serve over rice (or riced cauliflower).
Garnish with freshly chopped cilantro. Yum!
Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!