Cilantro Lime Shrimp With Boiled Potatoes And Corn On The Cob
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
1 lb jumbo shrimp (455 g), peeled and de-veined
10 baby potatoes
4 corns
3 tablespoons unsalted butter
1 tablespoon garlic, minced
2 tablespoons fresh cilantro, diced
1 tablespoon Tonnes cilantro-lime seasoning
pink himalayan salt, to taste
fresh ground black pepper, to taste
1 tablespoon lime juice
creole seasoning, for potatoes
Nutrition Info
Calories 1283
Fat 26g
Carbs 203g
Fiber 19g
Sugar 19g
Protein 69g
How to Make It
1. Step
Boil potatoes in salted water for 10 minutes. Then, add corn and boil for another 10-15 minutes until potatoes and corn are tender. Check by piercing with a fork.
2. Step
After putting potatoes in to boil, season shrimp with salt, pepper, and cilantro-lime seasoning.
3. Step
Melt 1 tbsp butter in a skillet and add garlic. Sauté for 1 minute then add shrimp. Cook on both sides until pink, about 5 minutes..
4. Step
Then add remaining butter, fresh-diced cilantro, and lime juice to create cilantro-lime sauce. Stir shrimp in sauce to coat.
5. Step
Plate shrimp, spoon some sauce over the top and sprinkle with diced cilantro. Plate potatoes and corn (with butter and salt, if desired).
