Cilantro Lime Shrimp
Shrimp tacos may never be the same.
Shrimp tacos are one of my favourites, but the extra breading and creamy sauce can be a bit too heavy at times. When you’re looking for a lighter alternative with all the flavour give this recipe a go — you could even grill these beauties on the barbecue for that extra something special.
I also love the way the marinade becomes part of the finished dish as well. It also goes great with warmed tortilla chips or on top of cilantro rice — even a bed of fresh greens compliments this recipe. There’s really no way you can serve this delicious meal wrong. —CFG
INGREDIENTS:
1 lb large raw shrimp/prawns (~8-12 shrimp)
1/2 cup pineapple juice (or other tropical fruit juice such as orange/mango)
1/3 cup lime juice
1/3 cup olive oil
1/2 tsp cumin
Zest of 1 lime
1 tbsp honey
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp neutral oil (such as avocado, vegetable, etc.)
Fresh cilantro to garnish
Directions:
Prepare the shrimp/prawns by removing the shell and tails. De-vein shrimp and slice in half lengthwise. Rinse, pat dry and set aside.
In a medium-sized mixing bowl, add 1/2 cup pineapple juice, 1/3 cup lime juice, 1/3 cup olive oil, 1/2 tsp cumin, the zest of 1 lime, 1 tbsp of honey, 2 minced garlic cloves, and 2 tbsp of soy sauce. Whisk together until fully mixed.
Add shrimp to mixture and allow to marinate for 30 minutes. Remove the shrimp from the mixture, but retain the liquid.
In a large saucepan add 1 tbsp of cooking oil and bring to medium-high heat. Add in shrimp and cook until meat becomes pink (1-2 min). Remove from heat and set aside.
Add retained liquid to saucepan and bring to a boil on high heat, stirring occasionally. Continue to cook on high until liquid reduces by about half and thickens slightly. Remove from heat.
Drizzle sauce over shrimp and finish with freshly chopped cilantro.
Serve and enjoy!
