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.
- 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