Ginger-Lime Grilled Shrimp
Ridiculously fast and easy to make, these shrimp are packed with a one-two punch of garlic and ginger, followed by a touch of lime that tingles the tongue. The natural sweetness of the shrimp complements the citrus. I highly recommend serving this over zoodles that are cooked in a pan using the leftover marinade (it makes for a delicious side that perfectly compliments the shrimp and it's helps balance out the meal with a healthy side).
- 1 lime juiced (about 2 tablespoons)
- ¼ tsp crushed red pepper flakes
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tsp freshly-grated ginger (about a 2-inch piece)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp fresh cilantro leaves minced (about 1 tablespoon)
- 1 tbsp extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined, tail-on purchase in the frozen section at Trader Joe's
- zoodles (optional) see separate recipe
- In a small bowl, squeeze the lime to extract the juice, then add the red pepper flakes, garlic, ginger, salt, black pepper, and cilantro. Mix well with a fork, then drizzle in the oil, stirring constantly.
- Place the shrimp in a medium bowl or large Ziplock bag and mix with the marinade. Cover tightly and refrigerate for 20 minutes.
- Heat up a large skillet on medium-high heat and cook the shrimp 2-3 minutes on each side. If serving over zoodles, take shrimp out of pan and onto a plate. Add the zoodles to the pan and the leftover marinade and cook for 3-4 minutes (until the zoodles are heated through).
- To serve, scoop a healthy portion of zoodles onto each plate and top with a bunch of shrimp.
You can also grill the shrimp, if you'd like to serve them by themselves at a BBQ. You could also try this marinade on scallops or cubes of dense white fish, chicken breast, or pork chops. From Well Fed by Melissa Joulwan (page 75)