This shrimp is simple and quick to make but packs a huge punch of flavor. I developed this recipe to teach sauté. It features a quick cooking protein and a fast and flavorful pan sauce.
This summer I made it during a cooking demo at Keto Fest in New London, CT.
It was a lot of fun to cook for a crowd and folks enjoyed it.
Full of fresh flavor and bright color this delicious shrimp dish will feel like a ray of sunshine on a cold winter day. Once the vegetables are prepped it comes together in minutes. Serve over cauliflower rice with a side of ripe avocado for a perfect keto meal that will transport you to warmer climes.
Citrus-Herb Shrimp Sauté
1 pound (about 20 shrimp) jumbo shrimp, peeled and deveined tails left on.
1 teaspoon sea salt
1 teaspoon ground black pepper
1/4 – 1/2 cup light olive oil or avocado oil
1/4 cup seeded, diced red, yellow or orange bell pepper (a mixture of all three colors looks great in this dish!)
2 Tablespoons seeded, minced jalapeno or serrano pepper (optional)
1 cup cherry tomatoes, cut into quarters
1/2 cup sliced green onion
1/2 teaspoon each dried thyme and oregano
1 cup shrimp broth or vegetable broth
1/4 cup fresh, minced cilantro or parsley
Zest and juice of 2 large limes
6 tablespoons unsalted butter, cubed
Pat the shrimp dry with a paper towel and season with the salt and pepper.
Heat a large skillet over medium-high heat. When the pan is hot add oil.
Place the shrimp in the pan in a single layer, working in two batches if necessary. Cook them until they begin to brown. Turn them over and cook another minute. Remove them from the pan and set aside while you make the sauce.
Add the diced bell peppers – and hot peppers if you are using them – to the pan and cook them until they begin to soften slightly. Then add the tomatoes, green onions, thyme and oregano. If the pan is too dry add a splash of broth to moisten. Cook the vegetables until the tomatoes begin to soften and release their juice.
Add the broth and bring everything to a simmer. Cook until the liquid is reduced by half.
Put the shrimp back in the pan and heat until they are fully cooked.
Add the fresh cilantro or parsley, lime zest, lime juice and butter.
Stir the sauce until the butter is melted and fully mixed in. Remove from heat immediately.
Garnish with fresh cilantro sprigs and sliced scallions if desired.
Serve with steamed cauliflower rice, a side of sliced avocado and lime wedges.
Taffiny Elrod October 2018