Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large mixing bowl
- Skewers (if grilling)
Step-by-step instructions:
1. In a large mixing bowl, combine olive oil, cilantro, lime juice, garlic, ginger, honey, salt, black pepper, and cayenne pepper. Mix well.
2. Add the shrimp to the bowl and toss to coat evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours.
3. If grilling, preheat grill to medium-high heat. Thread the shrimp onto skewers, leaving a little space between each shrimp.
4. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through.
5. If cooking on the stovetop, heat a large skillet over medium-high heat. Add the shrimp and marinade to the skillet and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grilling temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 12g
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Cilantro: parsley or basil
- Lime juice: lemon juice or vinegar
- Garlic: garlic powder or minced onion
- Ginger: ground ginger or ginger paste
- Honey: maple syrup or agave nectar
- Shrimp: scallops or chicken
Variations:
- Add sliced jalapenos or red pepper flakes for extra heat
- Use different herbs like thyme or oregano
- Substitute the shrimp with other seafood like scallops or fish
Tips and tricks:
- Make sure to not overcook the shrimp to prevent them from becoming tough and rubbery.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Serve with extra lime wedges for squeezing over the shrimp.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the shrimp skewers on a platter with sliced limes and fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapenos, or lime wedges.
Pairings:
- Rice or quinoa
- Grilled vegetables like zucchini or bell peppers
- Salad with a citrus dressing
Suggested side dishes:
- Mango salsa
- Black bean salad
- Grilled corn on the cob
Troubleshooting advice:
- If the shrimp are sticking to the grill or skillet, brush them with a little oil before cooking.
- If the shrimp are not cooking evenly, make sure they are all the same size and thickness.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Always cook seafood to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Ajilimójili is a popular Mexican condiment made with garlic, chili peppers, and oil. This recipe is inspired by the flavors of ajilimójili.
Flavor profiles:
Savory, spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the shrimp skewers as an appetizer or main course.
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Region: Cuban