Shrimp with Lime, Cilantro and Tomatoes

Just Call Me Martha's Note:

This is a quick and easy dish that doesn't take long to make. It has a bit of a bite, so you may want to adjust cumin to your taste.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 lb shrimp, peeled and deveined
• 2 limes, juiced
• 1/4 cup olive oil
• 3 cloves garlic, finely chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 3 medium tomatoes, diced
• 1/2-3/4 cup chopped fresh cilantro (depending on your tastes)
• 2 tablespoons olive oil
• rice or pasta

Directions:

1. Mix together lime juice, olive oil, cumin, garlic, salt and pepper to make marinade.
2. Pour over shrimp and toss.
3. Set aside for 20 minutes.
4. Drain shrimp and reserve marinade.
5. Fry shrimp in 1 Tbsp olive oil in frying pan until pink.
6. Add tomatoes, cilantro and marinade.
7. Toss well and cook until just heated through.
8. Serve over rice or pasta.

Reviews

[She'sThePoPo]

This was a very easy, delicious dish. I was looking for something easy to put together, and had most of the ingredients on hand, so decided to give it a try. I didn't have fresh limes, but I did have lime juice, so I used that. I used about 2 tablespoons per lime the recipe called for, and it tasted great. Next time I'll try the fresh limes to see how much of a difference it makes. I love fresh cilantro, so went a little on the heavy side with it. I think I'll actually put a little more in next time, so if you love fresh cilantro, go heavy with it. Yum.

[Chef #1313847]

I made this tonight. This is a really great flavorful dish. Tastes light and fresh. I might try it with some quinoa next time for a different variation (had it with rice tonight). My husband loved it too. Thanks for the wonderful shrimp recipe!

[kolhoff13]

Made this last night, followed recipe exactly, served with brown rice I made using Thai flavored stock instead of water. This was very delicious and super easy to make. The cooked marinade added a lot of flavor, so much that I think next time I won't bother using stock to make the rice. Tempted to try this with a rice or bean noodle for more of an Asian flair and add some coconut milk to make it more of a soup just to mix things up. Absolutely wonderful recipe writen as is, highly recommend!