I hope you had a lovely weekend! We played outside all day Saturday - biking/walking on the greenway and planting in the garden (yay for Earth Day), which was fortunate because Sunday was a cold and chilly mess of a day. We all ended up curling up on the couch together in the afternoon to watch a movie. It was lovely. Today though, I’ve got Cinco de Mayo on my mind. It falls on a Friday this year which means there’s room for all the margaritas and celebrating! Sometimes for holidays like this, I want to be festive but you know I always skew simple. And fast. And healthyish. So I thought I’d share my quick and easy Mexican shrimp skillet. Just a few basic ingredients, some delicious spices and you’ve got a fantastic, flavorful dinner ready in 20 minutes! It’s also gluten-free and low-carb as is. We serve this over steamed brown rice or quinoa or use it for rice bowls, tacos or in wraps. It would even be great over some toasted bread with a sprinkle of cheese for an appetizer. There’s lots of ways to enjoy it! (Same goes for southwest Air Fryer shrimp, which is a quick and easy recipe with similar flavors. Or check out this Mediterranean shrimp skillet for a different twist on this type of quick shrimp dinner.) OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make this easy shrimp skillet. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
I buy frozen shrimp, which is usually fresher than “fresh” shrimp in the grocery store case. The shrimp they have on display in the seafood case is almost always frozen shrimp that they’ve recently thawed. So buying it still frozen is a better move. I love, love getting my shrimp already peeled and deveined - saves so much time. Highly recommend if you can find it that way. I prefer the 21-30 size shrimp, but you can use your favorite size. Cooking shrimp with the tail on helps give it more flavor. But I usually remove mine after that so it’s easier to serve and eat, especially for my kids. You can cook the shrimp in batches, if nend whether you use seeds and membranes from the jalapeño pepper, to control the amount of heat here. The fresh cilantro and lime juice really make this dish pop and add some brightness and freshness at the end - don’t skip them!
And stay tuned, cause I’ve got another delicious shrimp recipe coming up for you next week! (Update: Check out this yummy shrimp tacos.) You can sign up for my free e-newsletter. Bonus: You’ll get my free e-cookbook with 10 healthy weeknight dinners! I hope you have a wonderful week! XO, Kathryn I prefer the 21-30 size shrimp, but you can use your favorite size. You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp! You can adjust the amount of jalapeño, and whether you use seeds, to control the amount of heat here. The fresh cilantro and lime juice really make this dish pop - don’t skip them! This goes great over rice or quinoa, or in tacos or wraps.
Calphalon 2 Piece Classic Nonstick Fry Pan Set, Grey Wusthof Gourmet Eighteen Piece Block Set, Cherry
