Crevettes à la coriandre et au citron vert, relevées et aillées, en 10 minutes

Ingrédients

• 2 Tbsp neutral oil ()
• 1 1/2 lb large shrimp, (raw, peeled, and deveined)
• 1 tsp Kosher salt
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 3 cloves garlic (finely chopped)
• 2 Tbsp lime juice (from 1 lime, plus additional lime wedges for serving)
• 2 Tbsp fresh cilantro, (finely chopped (about 1/4 cup fresh leaves, packed) )

Préparation

1. 1

   Cook the shrimp. Heat 2 Tbsp avocado oil (or other oil) in a large skillet over medium-high heat. When hot, add cleaned shrimp, then season with 1 tsp Kosher salt, ½ tsp chili powder, ¼ tsp ground cumin, and ¼ tsp black pepper. Cook for 1-2 minutes, or until shrimp turn pink on the first side.

2. 2

   Flip the shrimp. Once the shrimp turn pink, use tongs to flip them over, then add chopped garlic and fresh lime juice. Cook an additional 1-2 minutes, or until just cooked through. Note: tails should curl up a bit and the shrimp will be pink all over.

3. 3

   Finish, then serve. Turn off the heat, then sprinkle shrimp with 2 Tbsp chopped cilantro. Toss well, then serve immediately with additional lime wedges on the side.