Cumin-Lime Shrimp With Ginger
Updated April 8, 2019
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds shrimp, peeled and deveined (16 to 20 shrimp)
1 teaspoon ground cumin
Kosher salt
3 tablespoons olive oil
1 ½ teaspoons grated ginger
1 teaspoon grated garlic
Pinch of red-pepper flakes (optional)
¼ cup lime juice
1 teaspoon lime zest
3 tablespoons roughly chopped cilantro
Flaky salt (optional)
Nutritional analysis per serving (4 servings)
2 grams carbs; 36 milligrams cholesterol; 112 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 127 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Step 2
Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with remaining shrimp and leave in the pan.
- Step 3
Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Private Notes
Comments
Should you wish to easily remove tails here is a trick taught to us by a chinese exchange student. Grab and remove the tiny "tail"shell between the two larger "tails" . Next pull the larger tails together and the shell comes off quick and clean, no mess, no waste.
Yummo! I didn't have cilantro, so I used my Thai basil - was fine! Time saver: once or twice a week, I prep small jars of lime juice, lemon juice, minced garlic, and shredded ginger - makes this a one-and-done meal in no time!
The flavors in this work really well together, simultaneously warm and bright with citrus. I don't cook shrimp often and the instructions make it pretty easy to overcook them - I'd make sure to back off when they turn pink, and maybe even make the sauce with the spices and the lime juice alone in the pan adding the cooked shrimp back in at the end. Make sure to zest the limes before juicing!
This is a great recipe! Easy for a weeknight when it was too hot to turn on the oven. Followed the recipe as written but did not have 1.5 lbs shrimp on hand so added a handful of Trader Joe's frozen haricot vert in step 2 and it was perfect for dinner for two. Served with Jasmine rice and a chilled Rose - delicious!
This was fantastic. I made it exactly as written, then leveraged another reader’s suggestion to throw a bit of sliced red cabbage in with the cilantro at the end and cook a minute more until softened (I actually used the end of a bag of coleslaw mix). Also took out about a tablespoon of sauce before throwing in the cabbage and mixed that with about 3 tablespoons of mayo. Served it as shrimp tacos, simply slathering the mayo on the inside of locally made corn tortillas that I had warmed in the microwave, and scooping the shrimp and cabbage mix into them. Topped with shredded queso fresco. So easy and soooo good.
Solid recipe, top to bottom. Really loved it... I doubled and pressed the garlic; cheated on the ginger and used the frozen cubes; and wasn't shy with the salt. Used Vietnamese chili-garlic sauce as a condiment. Delicious!!