Recipe: Chili Lime Marinated Shrimp
Summary: Even if rain ruins your Memorial Day picnic, you can go ahead and bring the sunshine inside because this recipe is just as good made in a saute pan as it is on the grill.
- 2 lbs large shrimp or tiger prawns (16-20 per pound), shelled and deveined
- 2 medium dried ancho chilis, plus boiling water to soften them
- 2 tsp minced garlic
- A handful of fresh cilantro, roughly chopped
- 1/2 tsp red pepper flakes (or more to taste, I added more)
- 1/4 cup extra virgin olive oil
- Juice from 1 large lime
- About 1-1/2 tsp salt, or to taste
- For grilling: 8-10 wooden skewers, soaked in water for at least 2 hours; oil for brushing the grill.
- For sauteeing: 1-2 extra tablespoons olive oil; rice noodles cooked according to package instructions; extra cilantro for garnish.
- To Grill Chili Lime Shrimp: First, reconstitute dried chilis by placing them in a bowl and covering them with boiling water. Let them soak for about 15 minutes or until softened, then drain the water. Once the chilis are cool enough to handle, remove the stems, slice them in half lengthwise to remove the seeds, and then roughly chop them.
- Prepare the marinade for the shrimp by combining all the ingredients in a large bowl or freezer ziplock bag, and mixing well. Add the shrimp, toss well to coat, and refrigerate for at least 20 minutes and not more than 1 hour.
- Remove the shrimp from the marinade and discard it. Thread 4 shrimp onto each prepared wooden skewer, being careful not to rip them in half. Preheat your grill to high, brush the grate with a little bit of oil, and grill the shrimp skewers for just about 2 minutes on each side – they will cook very quickly, and overcooking can make them tough. When they are done, they should be a pale pink color, but still look juicy. Remove from the grill and serve immediately.
To Saute Chili Lime Shrimp: Marinate shrimp as described above. Heat 1-2 tablespoons olive oil in a large skillet over high heat. Add the shrimp to the skillet so they are not crowded (you will likely have to cook them in 2-3 batches) and let them cook on one side for just about 2 minutes, then turn them over and cook for another 1-2 minutes. Also drizzle a little of the extra marinade into the pan, and it will cook and reduce while the shrimp is cooking. Once cooked, the shrimp will be a pale pink color, but still look juicy; remove the shrimp from the skillet and serve over the cooked rice noodles, drizzled with the reduced marinade and garnished with a few cilantro leaves.
Preparation time: 10 minute(s)
Cooking time: 4 minute(s)
Number of servings (yield): 4
Recipe adapted from: Cilantropist