Guest Post: Cilantro Lime Shrimp Recipe
This meal was one of those WOW nights! I made a really yummy cilantro lime pesto that I tossed grilled shrimp with and I also used in the southwest egg rolls I served on the side! I’ll post that recipe separately so this one isn’t ridiculously long and filled with 20 pics. The little bit of fresh lime juice in the pesto really brightens the flavor of the pesto and is so good on the shrimp!!
I will most definitely be making this meal again soon!!! Maybe i’ll try it out with an Italian twist… thinking a sun dried tomato pesto and egg rolls stuffed with broccoli rabe!!! Oh yes!!!
Cilantro Lime Shrimp
Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto. Start with a little and add a little at a time until you reach the consistency of your preference.
Stir in the juice of 1/2 a lime. If you are making this ahead of time…place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate.
Toss the shrimp with the cilantro pesto, reserving about 4 Tbsp of the pesto for use in the southwest egg rolls. I finish the shrimp off with another squeeze of fresh lime juice.
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Today’s guest post is written by Angela of LeMoine Family Kitchen. Angela is a Northeast blogger, Zumba instructor and loves cooking!