Cilantro Lime Shrimp With Boiled Potatoes And Corn On The Cob

Name: Cilantro Lime Shrimp With Boiled Potatoes And Corn On The Cob
Total time: 30
Yield: 2
Ingredients: 1 lb jumbo shrimp, peeled and de-veined; 10 baby potatoes; 4 corns; 3 tablespoons unsalted butter; 1 tablespoon garlic, minced; 2 tablespoons fresh cilantro, diced; 1 tablespoon Tonnes cilantro-lime seasoning; pink himalayan salt, to taste; fresh ground black pepper, to taste; 1 tablespoon lime juice; creole seasoning, for potatoes

Recipe by Katina Lacy from tasty.co

Dinner 30 Mins.

Ingredients

2 servings

•

1 lb jumbo shrimp, peeled and de-veined
•

10 baby potatoes
•

4 corns
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3 tablespoons unsalted butter
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1 tablespoon garlic, minced
•

2 tablespoons fresh cilantro, diced

•

1 tablespoon Tonnes cilantro-lime seasoning
•

pink himalayan salt, to taste
•

fresh ground black pepper, to taste
•

1 tablespoon lime juice
•

creole seasoning, for potatoes

Instructions

Boil potatoes in salted water for 10 minutes. Then, add corn and boil for another 10-15 minutes until potatoes and corn are tender. Check by piercing with a fork.
After putting potatoes in to boil, season shrimp with salt, pepper, and cilantro-lime seasoning.
Melt 1 tbsp butter in a skillet and add garlic. Sauté for 1 minute then add shrimp. Cook on both sides until pink, about 5 minutes..
Then add remaining butter, fresh-diced cilantro, and lime juice to create cilantro-lime sauce. Stir shrimp in sauce to coat.
Plate shrimp, spoon some sauce over the top and sprinkle with diced cilantro. Plate potatoes and corn (with butter and salt, if desired).
Serve and enjoy!