- About 1/2 cup lime juice (4 to 6 limes)
- ¼ cup sugar
- 1 ½ teaspoons salt, more to taste
- 2 tablespoons neutral oil, like canola or grape seed
- 1 teaspoon minced garlic
- ½ teaspoon crushed red chile flakes, or to taste
- 1 ½ pounds peeled shrimp, or 3 pounds head-on shrimp, left unpeeled
- Minced cilantro, for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
264 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 34 grams protein; 273 milligrams cholesterol; 1075 milligrams sodium
- In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
- Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.