I eat shrimp fairly often, yet I haven’t posted about this seafood in a while. Shrimp are the answer to my favorite spring/summer culinary question: What can I make that is fresh and quick? I recently applied this answer to a Martha Stewart recipe that includes a light marinade for shrimp perfect with rice, tacos or over a simple salad.
I paired this mildly spicy shrimp with soy-sesame seared green onions, rice and mango salsa (easy enough to make, but I let Whole Foods do the work for me). I love the combination of shrimp and tropical fruit.
Jalapeno-garlic shrimp
Serves 4
Ingredients:
- 1 lb. shrimp, 15 count, peeled and deveined
- 4 garlic cloves, minced
- 1/2 jalapeno pepper, seeded and finely shopped
- 1 T fresh lime juice (1 lime)
- 3 T EVOO
- Coarse salt and black pepper
- Chopped cilantro
Toss together shrimp, garlic, jalapeno, lime juice, 1 T EVOO. Season with salt and pepper. Marinade in fridge for 45 min., or while you are getting the rice started.
(Meanwhile, for the seared onions, heat nonstick skillet over medium-high, add 1 tsp EVOO, then 3-4 green onions, searing until caramelized. Off the heat, add 1 tsp. soy sauce and 1/4 tsp toasted sesame oil…done!)
Heat 2 T oil in large skillet over medium-high (I just wiped out the green-onion pan). Pour shrimp mixture into skillet and cook through, about 4 min. total. Sprinkle with chopped cilantro.
To serve, spoon rice on plate, then add shrimp, salsa and finish with green onion ribbons. Leftovers are great the next night!
Enjoy, friends! xoxo
Seasoned to Taste 
Did you cook this after you returned from your exhausting trip? If so, you’re an Amazon! Looks fantastic.
Oh yum!
Your shrimp look scrumptious! I’m a FL gulf coast native but now live in TX- your pics are making me homesick!
Shelley – it’s amazing how the quality of shrimp goes exponentially higher the closer you get to the Gulf Coast! (Hoping the oil-spill disaster doesn’t ruin the shrimp industry for the next 50 years)