Cilantro Lime Shrimp
- 2 Tbsp. high smoke point oil such as grape seed oil, or canola oil
- Jalapeno or Serrano Chile, 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
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 its shimmering. If it starts to smoke, remove the pan from the heat for a moment.
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.
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 flour tortilla. See recipe for green and fresh salsas.