September 20th, 2013
I know what it looks like. Judging by this recipe, you may think that I can’t give up summer. While that may be true, this recipe isn’t the sure sign you may think it is. Because this recipe has a secret: the garlic lime shrimp are perfect for a light meal all year around. The corn salsa, not so much, but that shouldn’t stop you from filing this under best quick weeknight meals for any time of year.
Most shrimp comes frozen and, while that may sound unappealing, it should actually be reassuring. A lot of shrimp that you eat—and enjoy—at restaurants started frozen. Not all of it, of course, and fresh is better, but shrimp are one of those ingredients that really work frozen. The seafood companies have freezing shrimp down to a science and they defrost very quickly. No advanced planning required.
I also discovered that shrimp is nutritionally dense. That’s right, mamas, so long as you aren’t watching bad cholesterol, shrimp is good for you. Plus, it’s low in mercury and more varieties than not are environmentally friendly.
And it cooks in minutes. Who doesn’t love a quick-cook protein?!
Sold yet? I hope so, because you should really try these Garlic Lime Shrimp. So simple, so delicious.
I grilled my shrimp because, well, maybe I can’t get enough of summer after all. And, FINE: that explains the charred corn salsa, too. But what am I supposed to do, ignore corn on the cob at the farmer’s market?! I mean, look:
These shrimp will taste just as delicious broiled or sautéed, and with a simple pico de gallo or your favorite salsa. Guacamole, too. So there are no excuses. Save yourself time, try this Garlic Lime Shrimp, make tacos, enjoy life. All year long.
Oh yea, and serve yourself a margarita with these, too.
Garlic Lime Shrimp Tacos
(can be shared with kids 10+ mos)*
1/2 cup freshly squeezed lime juice (juice of about 4 limes)
4 cloves of garlic, minced
1 tablespoon granulated sugar
1/2 tablespoon of salt
3 dozen cleaned, peeled shrimp, tails on
Corn tortillas, for serving (you can use gluten-free)
Charred corn salsa, for serving (recipe below)
1. Combine lime juice, garlic, sugar and salt in a medium bowl and whisk until the sugar and salt dissolve; this is your marinade.
2. Add shrimp to lime marinade and allow to sit for at least 30 minutes, tossing at least once.
3. Remove shrimp from marinade and grill or broil until just opaque all the way through. (You can also sauté in a pan with a drizzle of canola, vegetable or grape seed oil.) While shrimp cook, warm the tortillas and prepare the charred corn salsa, if using. Serve cooked shrimp in the tortillas with salsa and any other fixings you like.
*Note: Though shrimp is a high-allergen food, carefully introduced, it can be safely shared with beginner eaters. Read more about how to introduce high allergen foods to early eaters (and here’s some very recent news on the new thinking around introducing high allergen foods) and be sure to serve in age-appropriate bite sizes.
Charred Corn Salsa
(Can be shared with kids 6+ mos)
Makes about 1 1/2 cups
2 ears of corn
Canola, vegetable or grape seed oil, for coating
2 plum tomatoes, seeded, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
Juice of 1 lime
Salt, to taste
1. Preheat grill. Shuck corn and wipe each cob with a coating of oil. Place on hot grill and cook until some kernels are charred black. Turn and repeat until each side of the corn has cooked/had a chance to char. Remove from grill and set aside to cool.
2. Add tomatoes, onion, cilantro, and lime juice to a medium bowl. Toss with a fork to combine.
3. Cut kernels off of the cob and add corn to the tomato mixture. (Save cobs to make corn stock!) Season with salt, mix to combine and taste for seasoning; adjust as necessary. Serve immediately or store in the fridge for up to 3 days.
*Note: This is a fun veggie mixture to share with even early eaters. You may want to skip or reduce the lime juice for babies with tummies sensitive to acidic ingredients. No matter how old your eaters, be sure to puree into an age appropriate consistency before sharing.