Description
A bright, fast weeknight meal with juicy shrimp marinated in lime and cilantro, served over rice or quinoa with avocado and lime.
Ingredients
- 1 pound shrimp, peeled and deveined (medium or large)
- 2 tablespoons olive oil (plus a little more if needed for the skillet)
- Juice of 2 limes (about 2–3 tablespoons)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic, minced (adjust to taste)
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- 1 avocado, sliced, and lime wedges for serving
Instructions
- In a mixing bowl, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, and a pinch of salt and pepper.
- Add the shrimp and toss so each piece is coated. Cover and let marinate for about 15 minutes at room temperature.
- While the shrimp marinate, heat a skillet over medium-high heat. Add a small drizzle of oil if the pan looks dry.
- Arrange shrimp in a single layer. Cook for about 2–3 minutes per side until they turn pink and opaque.
- Remove from heat immediately to prevent overcooking and let rest for a minute.
- Serve shrimp over warm rice or quinoa. Top with sliced avocado and lime wedges. Season with extra cilantro or a pinch of flaky sea salt if desired.
Notes
For a lower-sodium option, reduce salt and enhance citrus/garlic. Store cooked shrimp bowls in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mexican