Cilantro Lime Chili Shrimp with Corn and Fresh Green BeansPosted: April 26, 2011
Cilantro, Lime and Chili. Those three flavor go together like Peanut Butter and Jelly. That’s why I decided to try them out on some shrimp!
I began by adding some local, organic canola oil from Mighty-Trio Organics to a skillet.
I removed the shrimp, so that it didn’t overcook, and replaced it with corn to get the most out of the spice base.
This meal packed a powerful flavor punch!
Jacquie’s delicious Cilantro Lime Chili Shrimp with Fresh Green Beans and Corn (Inspired by Gina’s Skinny Recipes)
1 pound jumbo tiger shrimp, thawed and pealed.
10 medium green beans
1/2 cup frozen or fresh corn kernels
1 tablespoon cooking oil
2 tablespoons lime juice
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons paprika
salt and pepper to taste
1/2 cup fresh diced cilantro
Begin by sauteing shrimp with cooking oil, lime juice, chili powder, garlic powder and paprika. Set shrimp aside, covered, until everything else is ready.
Once shrimp is removed, add corn to pan and saute until nicely cooked. Meanwhile, steam green beans until tender.
Once veggies are done, replace shrimp and toss with cilantro until mixture is well-coated.
Serve over Jasmine rice (or any other rice you prefer!)