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Who doesn’t love an easy to throw together recipe on a busy summer night? Or any night for that matter? Buy your shrimp peeled and deveined and it will save you time in the kitchen. It costs a little extra, but who wants to peel shrimp on a busy weeknight when you’ve got homework, sports, or other important things to get to, like the next episode of your favorite show?
My plan was to skewer these bad boys and break out the grill for the first time of the year. Then I heard the landscaping company with their mowers outside, and my allergies said a big, “Heck, no!” Instead, I grabbed my grill pan and cooked these on the stove. Since I tend to be super lazy, it was a good call. No need to uncover and clean the grill. I’m not even sure if I have enough propane. I guess I should check that before my next trip to the hardware store.
Bottom line, this recipe is super quick and super easy. Serve this with my Almond Slaw and you can have dinner on the table in minutes.
Serves about 4-6
Ingredients
1 pound shrimp, peeled and deveined
1-2 limes, juiced, about ¼ cup
2 garlic cloves, minced
2 tablespoons coconut aminos
2 tablespoons olive oil
Salt and pepper, to taste
Cilantro, chopped, for garnish
Lime wedges, for garnish
Skewers for grilling, optional
Directions
If using frozen shrimp, thaw the shrimp before assembling the recipe. If you plan to grill the shrimp on wooden skewers, soak the skewers in water while the shrimp marinates.
Mix together the lime juice, the garlic, coconut aminos, olive oil, and a pinch of salt and pepper.
Pour the mixture over the shrimp and marinate for 15-30 minutes, but not much longer. The acidity in the lime juice will begin to cook the shrimp if you let it sit too long.
Remove the shrimp from the marinade and shake off the excess. Discard marinade.
Grill the shrimp on skewers over medium heat or saute quickly on the stove until the shrimp turn pink and are cooked through. This should only take a few minutes so cook the shrimp just before serving.
Garnish with the chopped cilantro.
Optional, serve with Almond Slaw.
