Cumin-Lime Shrimp

<strong>Main dish:</strong> Lime juice and cilantro give this dish a bright flavor. For added heat, leave in some of the seeds from the jalape&ntilde;o, then serve the dish over whole wheat pasta or short grain brown rice. <strong>Leftovers:</strong> Add saut&eacute;ed red or green bell peppers and salsa to make shrimp fajitas. Place spoonfuls of the mixture in a flour tortilla and top with cheddar cheese or plain yogurt.
Cumin-Lime Shrimp

Ingredients

¼ cup olive oil, plus 1 tablespoon
¼ cup lime juice (about 2 limes)
Zest of one lime
1 teaspoon cumin
⅛ teaspoon salt
1 pound peeled and deveined medium shrimp (U.S. wild-caught or farmed)
½ jalapeño pepper, seeded and minced
1 large shallot, sliced
½ cup chopped cilantro

Nutrition Facts

Per serving: 147 calories, 8 g fat (1 g saturated), 2.5 g carbohydrates, 16 g protein, 0.2 g fiber, 162 mg sodium (7% Daily Value).

Directions

1. In a large bowl, whisk together ¼ cup olive oil, lime juice, lime zest, cumin, and salt. Add shrimp and marinate for 15 minutes.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add jalapeño and cook for 1 minute, stirring frequently. Add shallot and cook for additional 2 minutes.

3. Add shrimp and one half of the marinade to the skillet and cook for 2 to 3 minutes until shrimp turn pink. Stir occasionally to make sure shrimp cook evenly.

4. Turn off heat, stir in cilantro, and serve.