Sometimes it’s the easy recipes that turn out the best. You don’t need to over think what ingredients to add just think about flavour profiles that you like best and go from there.
This recipe came about because I had some extra cilantro that I wanted to use up before it went bad. I know that I love the combination of cilantro and lime so I thought I would mix the two flavours with some spice.
I’m the only one in my family that enjoys seafood, especially shrimp so the recipe was designed for 2 servings (I’m a big fan of leftovers 😉 but amounts can be adjusted to suit you.
These were so versatile, they could be eaten on their own, added into a pasta, enjoyed on top of rice, or added into a Buddha bowl (recipe below)- endless possibilities.
Give this easy recipe a try and let me know what you think.
Cilantro Lime Shrimp:
- 15-20 shrimps (mine were pre-cooked and I removed the tails, if you use fresh you will have to cook them for a little longer)
- 1 tbsp. olive oil (I used one that is garlic infused)
- 1 green onion chopped fine
- 1 clove of garlic minced
- 1/2 tsp sea salt
- cayenne pepper to taste
- 1-2 tbsp. chopped cilantro (More or less to taste)
- 1/2 cup chopped spinach
- 1/2 -1 fresh lime juiced
Heat oil in skillet and add in garlic and onions, sautee till onions are translucent.
Add in shrimp and sautee till heated through and cooked.
Add in fresh spinach, lime juice, salt and cayenne, toss till everything is mixed and spinach is cooked.
Add in cilantro and remove from heat.
Cilantro Lime Buddha Bowl:
- 1/2 cup cooked quinoa grains
- Cilantro lime shrimp (recipe above)
- Baked asparagus, sweet potatoes, broccoli, grape tomatoes – marinate with fresh lime juice, garlic and tex-mex seasoning. Bake in the oven at ° for 20 minutes, turning it all halfway through cooking time.
Add everything into a bowl, top with some crumbled feta cheese and fresh chopped cilantro.