Cumin-Lime Shrimp With Ginger
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds shrimp, peeled and deveined (16 to 20 shrimp)
- 1teaspoon ground cumin
- Kosher salt
- 3tablespoons olive oil
- 1½teaspoons grated ginger
- 1teaspoon grated garlic
- Pinch of red-pepper flakes (optional)
- ¼cup lime juice
- 1teaspoon lime zest
- 3tablespoons roughly chopped cilantro
- Flaky salt (optional)
Nutritional analysis per serving (4 servings)
112 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Step 2
Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with remaining shrimp and leave in the pan.
- Step 3
Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Private Notes
Comments
Looks tasty and I'm looking forward to trying it. Pet peeve: WHY does the photo show the shrimp with the tail shells left on, and WHY do so many restaurants serve shrimp like this, making it difficult, annoying and messy to eat? The recipe says "peeled and deveined" as it should. And the photo should show the shrimp deveined and completely shelled. The article suggests serving the shrimp in soft tacos -- really? And getting a mouth full of tail shells?
I am one who eats the tails. Also, I eat most apple cores. No rational reason, I just enjoy them both. Maybe I got tired of what to do with them. I generally keep this to myself BTW.
Should you wish to easily remove tails here is a trick taught to us by a chinese exchange student. Grab and remove the tiny "tail"shell between the two larger "tails" . Next pull the larger tails together and the shell comes off quick and clean, no mess, no waste.
I’ve made this recipe quite a few times - delicious, fast & simple! This time I cooked the shrimp as directed, removed it & then sautéed the ginger, garlic & lime juice until aromatic before putting the shrimp back in to toss. After tossing the shrimp in the sauce I removed it & threw a bunch of fresh spinach into the remaining sauce - an easy/fast side!
Fantastic. No extra seasoning or condiments required. Toasted cumin and coriander seeds then ground them for the marinade. Served over white rice with shredded lettuce and scallions on top. Would be great with cabbage too.
When you buy a bag of lemons, limes or any other citrus, toss the bag and wash the fruit with a little soap, to get rid of the ubiquitous fine, powdery mold. Rinse, let dry, then do whatever you do with that quantity of the citrus. Whenever you are going to use just the juice, zest the citrus first, preferably having bought organic, so there is no wax or pesticides on the outside.