Cilantro Lime Shrimp

Serves 4 

Comes together in @ 10 minutes!

1-pound extra-large shrimp, peeled and deveined

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

One teaspoon lime zest

1/4 cup fresh lime juice (from about two limes or feel free to use bottled)

Pinch of crushed red pepper flakes, optional

2 tablespoons roughly chopped fresh cilantro

In a large bowl, toss together the shrimp, cumin, and salt until well coated.

 In the skillet, heat the oil over medium heat. Add the garlic and stir for 30 seconds.

 Add the shrimp to the pan and arrange in a single flat layer. Cook the shrimp for one to two minutes, undisturbed. Flip the shrimp, cook for. one minute more, then add the lime zest, lime juice, red paper flakes if using, and cilantro. Stir for another minute, or until the shrimp is cooked through.

 Notes:

 Store in an airtight container in the fridge for three to four days.

 To reheat.

Heat in a sauté pan on the stove until just warmed through. You can also enjoy them cold topped on a salad.

 Avoid marinating the shrimp as the lime juice can begin to cook the shrimp, making them a bit rubbery.

 Ways to serve:

Over zucchini noodles

Over rice: coconut or regular

For shrimp fajitas: top them on tortillas with avocado slices

Mexican inspired salad