Chili-Lime Shrimp with Charred Scallions and Cilantro
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2lime
- 1red fresno chili
- 4 clovesgarlic
- 3 tablespoonolive oil
- 6scallions
- ½ cupfresh cilantro
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Juice 2 limes into a small bowl.
- 02
Slice 1 red fresno chili into thin rings, removing seeds if you prefer less heat.
- 03
Mince 4 cloves garlic.
- 04
Roughly chop 0.5 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer and cook for 1 1/2 to 2 minutes per side until pink and cooked through. Season with 1/4 teaspoon salt and a pinch of black pepper. Transfer to a plate.
- 02
Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add scallions and cook for 2 to 3 minutes, stirring occasionally, until lightly charred and tender. Transfer to the plate with shrimp.
- 03
Pour the lime-garlic-chili mixture into the warm skillet and simmer for 30 seconds, stirring gently.
- 04
Return shrimp and scallions to the skillet, add cilantro, and toss gently to coat. Taste and adjust salt and pepper as needed.
- 05
Transfer to a serving bowl or plates and serve immediately.
Spice Tips
For a touch of heat, keep the chili seeds in or add 1/4 teaspoon red pepper flakes to the lime mixture. For deeper flavor, add a pinch of cumin or a splash of fish sauce. If you prefer it less spicy, use just half a chili or remove all the seeds.
Serve with steamed rice or crusty bread to soak up the bright sauce. You can substitute jalapeño for fresno chili, or use red pepper flakes for a milder option.