Friday, June 13, 2014

Cilantro Lime Baked Shrimp

Life with an infant is definitely busy, especially around dinner time. Any recipe that is quick, easy and can be thrown in the oven or doesn't require much hands on time is great. This is a play on the garlicky baked shrimp dish that we loved. It's also a nice go to since we tend to have a bag of frozen shrimp in the freezer and doesn't require a trip to the store. Serve over rice with your favorite vegetable and enjoy!
Cilantro Lime Baked Shrimp
Yield: About 4 servings
Source: Gimme Some Oven

2 lb. raw shrimp, peeled and deveined
2 cloves garlic, minced
zest and juice of 1 lime
1/2 tsp. cumin
salt and pepper
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
(optional garnishes: additional lime slices and fresh cilantro)

Preheat oven to 425 degrees F. 

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11x7-inch or 9x13-inch baking dish.
In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp. 

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.

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