Cumin-Lime Shrimp With Ginger
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin’s not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
- Serves: 4 persons
- 1 ½pounds shrimp, peeled and deveined (16 to 20 shrimp)
- 1teaspoon ground cumin
- Kosher salt
- 3tablespoons olive oil
- 1 ½teaspoons grated ginger
- 1teaspoon grated garlic
- Pinch of red-pepper flakes (optional)
- ¼cup lime juice
- 1teaspoon lime zest
- 3tablespoons roughly chopped cilantro
- Flaky salt (optional)
Step 1In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
Step 2Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with remaining shrimp and leave in the pan.
Step 3Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.