Chipotle Lime Shrimp - #MangoEats
Ok, let's talk compromise.
I love my son dearly and as I'm preparing him with life skills he has yet to master the art of meal planning. I know, I know. "He's a boy, he doesn't need to plan a meal!" yadda yadda yadda, but he's MY boy, we plan in my household. He's ideal meals include rice and ketchup or noodles and nothing else. I say all that to explain the recipes from our meal last night.
You see, I was determined to make my Chipotle Lime Shrimp and I had grand ideas to pair it with a risotto dish or maybe even couscous, but the teenager was hell bent on having broccoli and rice with chicken. I looked at him, he glared at me, we both won.
Now as I have no intentions in making this another "Food Blog" to clutter the internet I can't help but notice that the #MangoEats posts are the most loved. I'll keep it up throwing in my bits of randomness throughout. I do hope you guys try out some of these recipes as they are super duper simple and SO delicious! Share and comment so that I know the posting is not in vain :)
- 1½ lb (about 40) medium shrimp
- 2 Limes
- 1 medium length jalapeno chile (stem, ribs, and seeds removed)
- coarse salt
- freshly ground black pepper
- 6 cloves of garlic
- 3 tablespoons extra-virgin olive oil*
- Heat remaining olive oil in a large skillet (non-stick) over medium-high heat. Remove the shrimp from marinade (bring along some of the minced garlic and pepper) and add to skillet. Cook through, about 3 minutes per side.
- Plate and serve. Yes! Shortest recipe ever, ideal for the Atlanta Spring and Summer, and perfect with your fav beer/ale.
No beer during lent, but a shandy will do just fine.
*The taste of extra-virgin olive oil is HEAVY when fried, so I tend to switch it up a bit. For this recipe I fried the shrimp in plain ole olive oil, it helps hold the taste of the pepper and garlic.
**The best way to get the juice of your lime is the same method I use for my lemons. I roll them on my countertop to soften them up and make the juice come forth. When I slice into them they are ready for use!
***Medium length for long peppers to me is about 4 inches.