Video Recipe: Cilantro Lime Shrimp

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper offers a milder flavor while reducing heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the grill to ensure it is hot before grilling the shrimp.

Prepare jumbo shrimp by butterflying, peeling, and deveining them, leaving the last bit of shell on.

Marinate shrimp in pure olive oil, juice from 2 limes, chopped fresh cilantro, black pepper, and kosher salt. Toss to coat the shrimp evenly.

Let the shrimp marinate for at least an hour if possible.

Place the marinated shrimp butterflied side down on the hot grill, ensuring they are not crowded and can be flipped easily.

Grill the shrimp, flipping them only once, until they have good char marks and are cooked through.

Prepare the coconut fire sauce by mixing whole coconut milk with chopped cilantro, lime juice, black pepper, and salt.

Add a minced chipotle pepper to the coconut mixture for heat and mix well.

In a sauté pot, combine drained organic canned black beans with garlic, a little oil, cilantro, salt, and pepper, then mash them up.

Serve the grilled shrimp over a pile of mashed black beans, drizzling the coconut fire sauce over the top and garnishing with lime juice and extra cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens