The Pioneer Woman Tasty Kitchen
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Cilantro Lime Shrimp

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

Shrimp sauteed in a cilantro-lime-tomato sauce.

Ingredients

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Diced Or Minced
  • 1 whole Medium Onion, Chopped
  • 1 whole Jalapeno, Finely Chopped
  • ¼ teaspoons Red Pepper Flakes
  • ½ teaspoons Mexican Oregano
  • 2 whole Roma Tomatoes, Chopped
  • 1 pound Shrimp, Peeled, Split And Deveined With Tail On
  • 1 whole Lime, Zest And Juice
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 Tablespoons Cilantro, Chopped

Preparation

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.

Serve with lots of garlic bread to soak up the juices!

One Comment

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jjcain on 7.29.2011

This looks beautiful. One question, what size shrimp do you recommend? I can’t tell from the pic…would love to give it a try!

4 Reviews

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vthungrymom on 11.21.2011

This is so delicious. I did not add jalapenos because my 5 yr old was going to have some. The only problem with this is that next time I need to double it!! Thanks for sharing it.

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euphqueen1 on 8.10.2011

Easy, delicious, and not too spicy, although it’s easy to make it hotter if you like spicy foods. Definitely a keeper! I think I might try it over rice instead of with bread in the future, too.

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yardsailor on 8.4.2011

I made this last nite too! It was excellent, Husband loved it too. served it over rice. I did leave the Jalapeno out, we are New Englanders. LOL This went into my “make it again” file. Thanks for sharing.

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Deborah McGee on 8.3.2011

I made this last night but served it over thin spaghetti – it was delish! Very light and fresh with the herbs and lime, perfect for a summer meal.

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