Cilantro Lime Shrimp Scampi Food

CILANTRO LIME SHRIMP SCAMPI RECIPE

Steps:

• In a large pot of boiling water cook angel hair (or spaghetti) pasta according to directions. You could also serve this with rice if you wanted to.
• Melt butter in a large skillet over medium high heat.
• Add shrimp, salt and pepper, garlic salt. Cook, stirring occasionally until the shrimp turns pink. About 2-4 minutes.
• Stir in lime juice and chicken broth (you can use water). Bring to a simmer.
• Stir in fresh cilantro and red pepper flakes.
• Toss with angel hair pasta and garnish with more cilantro and lime. Serve immediately.

CILANTRO LIME SHRIMP SCAMPI PASTA

Steps:

• Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
• Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
• Cook pasta according to package instructions. Drain.
• Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.
• Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

ONE POT CILANTRO LIME SHRIMP SCAMPI

Steps:

• In a shallow bowl, stir together the flour with a pinch salt and pepper. Set aside.
• Heat a large frying pan over medium/high heat. Add the olive oil and allow to heat up.
• Toss the shrimp in the flour mixture and add to the pan in batches. Cook for approximately 2-3 minutes, turning/tossing occasionally. When opaque/cooked through, transfer to a plate and set aside.
• Reduce heat to medium and add in two tablespoons butter. When the butter has melted, add the garlic and sauté for 2-3 minutes or until translucent and fragrant.
• Slowly add in the wine, lime juice, and cilantro. Bring to a boil and then reduce to a simmer and allow to cook for 2 full minutes, stirring occasionally.
• Whisk in the remaining butter a bit at a time, allowing it to melt before adding more.
• add the shrimp back into the skillet and coat completely with the sauce. Sprinkle with more cilantro and garnish with lime wedges.
• Serve hot served with rice, toasted bread, or pasta.
• Enjoy!

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

CHIPOTLE-LIME SHRIMP SCAMPI

Steps:

• Whip together all the ingredients except shrimp, until smooth.
• Preheat oven to 350 degrees F.
• Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
• Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don't overcook--they will become tough.

CILANTRO LIME SHRIMP

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.

SHRIMP QUESADILLAS WITH CILANTRO AND LIME

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.