Lime-Garlic Broiled Shrimp

Green and Lean

This is such an easy recipe, ideal on a busy night. You can serve the shrimp over rice, pasta or even black beans, white beans or red beans. You'll notice the shrimp are cooked with their shells on, a process that keeps them tender and flavorful. It may be a tad messy to remove each shell as you eat each shrimp but delicious food often is messy. Just have plenty of napkins available and then tuck in with gusto.

LIME-GARLIC BROILED SHRIMP

Ingredients

  • 2 pounds large shrimp, deveined but not peeled, heads removed
  • Kosher salt
  • black pepper in a mill
  • 1 stick butter
  • 6 to 8 garlic cloves, minced
  • 1 tablespoon freshly squeeze lime juice, plus more to taste
  • 1/2 to 3/4 cup fresh cilantro leaves, chopped
  • hot sauce

Instruction

Preheat the broiler and set an oven rack in the top slot, closest to the broiler.

Put the shrimp in a bowl, season with salt and pepper, toss and set aside.

Melt the butter in a small sauté pan set over medium heat, add the garlic and sauté about 30 seconds. Do not let the garlic brown. Season with salt and remove from the heat.

Stir in the lime juice, taste, add more lime juice if needed and pour the mixture over the shrimp. Turn the shrimp in the butter until it is evenly coat and then arrange the shrimp on a sheet pan that will hold them in a single layer; pour all the butter and juices that have collected in the bowl over the shrimp.

Set the sheet pan on the top oven rack and broil until the shrimp just begin to sizzle and turn pink, about 2 minutes. Working quickly, pull the pan from the oven, turn the shrimp and return to the broiler. Cook until the shrimp lose their translucent sheen and are fully pink, about 2 or 3 minutes more.

Rinse and dry the bowl.

Put the cooked shrimp into the bowl, add the cilantro and toss. Taste a bit of shrimp and season with salt if needed.

Enjoy right away, with hot sauce alongside. 

To drink: Francis Coppola Diamond Collection Sauvignon Blanc

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Michele Anna Jordan, a second-generation California native, has lived, cooked, and written in Sonoma County for over twenty years. A chef as well as a writer, Jordan's culinary and literary works have received numerous awards and wide acclaim.

©2019micheleannajordan