Cilantro-Lime Shrimp + Corn Skillet Meal
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 Tbsp ghee, coconut oil, or avocado oil
- 1/2 a lime, juice and zest of
- 1 tsp paprika, I used smoked paprika
- 1 tsp ground cumin
- 2 cloves fresh garlic, minced or pressed
- 1 15 oz glass jar diced tomatoes, with juice
- sea salt and fresh ground black pepper, to your taste
- 2 cups organic frozen corn kernels
- handful of fresh cilantro leaves
- lime or lemon wedges, to garnish
Instructions
- Melt ghee/oil in a large skillet over medium-high heat. Add in shrimp, garlic, cumin, paprika, lime juice and zest, a pinch of sea salt and pepper.
- Stir and cook for about 2-3 minutes until the shrimp is pink and cooked through. Set shrimp aside for a few minutes.
- In the same pan, add the diced tomatoes, corn and a tiny pinch of sea salt and pepper. Stir to combine and turn the heat to medium.
- Allow the skillet to simmer for about 8 minutes, or until most of the juice has evaporated and the sauce has thickened.
- Add the shrimp back in, and stir.
- Sprinkle with lots of fresh chopped cilantro and garnish with lime wedges.
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