I would not recommend eating them after more than 3 days. If you find yourself with leftovers, you can absolutely throw these in the fridge for a few days and enjoy them on a salad for lunch the next day. This whole mess of yum has been asked for time and time again, and I finally finished it recently. It's just such a versatile protein. This recipe however is particularly good with this Chorizo Shrimp Burger. We also put them on tacos, burritos, rice bowls, or just on a salad. Sometimes I will make Cilantro Lime Shrimp and just eat them all by themselves. What to Pair My Cilantro Lime Shrimp With? I made the mistake of leaving the tails on so they would be "pretty" and then I ended up having to remove them before adding them to the burger anyway. Make sure your shrimp are peeled (including the tails) and deveined. The acid can actually start "cooking" the shrimp and we aren't making ceviche today □ The Shrimp Keep in mind, because of the lime juice you don't want to marinate this overnight. In my final round of recipe testing, I let it sit for about 30 minutes, and it was perfect. On top of being really easy to throw together, it also doesn't need to marinade for long. Garlic, cilantro, and limes live in my house 100% of the time. Depending on how much you cook and what your preferences are, you very well might already have all these ingredients in your house. The fact that this recipe uses about five ingredients is one of the biggest reasons it has stuck around. It's been a recipe in our kitchen for a while now, so thank you for giving me a reason to finally write it down. When you add the garlic and lime it really takes it to the next level. The marinade is made of fresh cilantro and thyme, which gives it an herby base. This Cilantro Lime Shrimp started as a "just throw everything in a bowl" style situation and Jon and I finally had to stop and write everything down just to share this recipe. Jump to Recipe Jump to Video Print Recipe
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