Lime Cilantro Shrimp Pan-Fry Recipe | Nancy's Menu

Pan-Fried Shrimp Marinated in Lime, Tomatillo and Cilantro

YIELD Serves 4

Episode 22: Nancy's Menu

INGREDIENTS

8 ounces/230 g tomatillos, husked, rinsed, chopped ¼  bunch chopped fresh cilantro 3 tablespoons/45 ml fresh lime juice 2 tablespoons/25 ml olive oil 12 jumbo shrimp, peeled and deveined Deep-fried fresh tortillas

PREPARATION:

1. Stir the tomatillos, cilantro and lime juice in a large bowl. Heat the oil in a heavy large sauté pan over high heat. Add the shrimp and cook for 2 minutes on each side, or just until the shrimp are cooked through.  
2. Transfer the shrimp to a plate to cool completely. Cut the shrimp into thin slices. Add the sliced cooked shrimp to the tomatillo mixture and toss to combine.  Season to taste with salt and pepper.  Transfer to a serving bowl, and serve with the fried tortillas.

This recipe appears in: Shellfish