- Beautician drags yellow strands of oil out of woman's pores to improve her complexion
- Burly police 'pinned black man, 20, to the floor' before putting a MASK over his face and arresting him in front of his horrified girlfriend after the couple rowed in a London station
- Nicaragua electoral authority unseats opposition lawmakers
- Belgium arrests two men suspected of planning attack
- China slams higher European steel tariffs as unjustified
- Pope visits sites tied to Polish saints in Krakow
- Two Indian soldiers among four killed near Kashmir border
- Ellie Butler's murder details revealed by London court
- War on ISIS 'will suffer now Erdogan has jailed some of Turkey's best officers' say US
- Blow to Nicola Sturgeon as YouGov poll reveals 53% of Scotland wants to remain in UK
More from Recipes
Cilantro Lime Shrimp Recipe
Prep time: 5 minutes
Cook time: 15 minutes
If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.
Add to shopping list
2 Tbsp high smoke point oil such as grape seed oil, or canola oil
1-2 Serrano chiles, sliced into thin rings
1-2 garlic cloves, sliced thinly
1 pound shrimp, peeled and deveined
1/4 cup chopped cilantro
1-2 Tbsp lime juice
1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.