Wednesday, March 4

Herbed Lime Shrimp

Grilled shrimp with a bright and zesty green herb and lime sauce

Sprouted Kitchen Grilled Herbed Lime Shrimp

This is the type of cooking that makes me really excited for summer. Granted, it's always pretty summery in L.A., but grilled seafood in a fresh sauce just screams summer barbecues in the backyard. This recipe is another winner from The Sprouted Kitchen cookbook and pairs really well with the zucchini and feta couscous that I shared previously. The herbed lime sauce adds a ton of bright and zesty flavor and does double duty as a marinade and a finishing sauce at the end. It's so good that I'd suggest making extra and using it to top vegetables, chicken, or grains for the rest of the week.

Related Recipes:
- Shrimp with Three-Herb Chimichurri Sauce
- Grilled Pesto Shrimp Pizza
- Green Gazpacho with Spice-Rubbed Shrimp

Herbed Lime Shrimp:
- 1 1/2 lb. large shrimp, peeled and de-veined
- 4 green onions, roughly chopped
- 2 anchovy fillets
- 2 limes, juiced
- 2 cloves garlic, smashed and peeled
- 1/2 c. parsley leaves
- 1/2 c. basil leaves
- 1/4 c. extra virgin olive oil
- 2 tbsp. mint leaves
- 1/2 tsp. salt

  • Blend the green onions, anchovies, lime juice, garlic, parsley, basil, mint, olive oil, and salt in a blender or food processor until smooth.
  • Pour half of the sauce into a resealable bag and add the shrimp. Marinate in the fridge for an hour or at room temperature for 20-30 minutes.
  • Preheat a grill or grill pan to high.
  • Cook the shrimp for 2-3 minutes per side, or until opaque and lightly charred on the outside.
  • Toss the shrimp with the remaining sauce.

Serves four