Cilantro and lime is one of my favorite flavor pairings. I often have citrus on hand, though I sometimes forget about it—unless it’s being squeezed into a vodka, in which case I never forget. Other times they languish in the fridge until I find brown slime in the crisper and remember it’s time to clean. Our refrigerator is like a black hole: things go in and don’t come out until they’ve become unrecognizable.
Trying not to be wasteful, I decided to use several citrus fruits in this shrimp recipe. I love fruit and all things sweet—surprising, I know.
I also zested each fruit generously. The colors were beautiful and the aroma was incredible. Bright colors distract me easily, and these citrus zests were no exception.
I’ve discovered I actually enjoy zesting—without someone yelling over my shoulder about technique—though I’ll admit I miss the company sometimes.
After layering the sliced fruit on a plate, I sprinkled a little sugar over them. I nearly ate the citrus as my entire dinner, but I resisted.
I thought the dish looked lovely and tasted even better. My dad took the first bite and said, “Eh…they’re okay.” My husband followed with, “Eh…they’re alright.” Men and their two-year-old tastebuds.
By the end of the evening the entire plate was gone—though I can’t take full credit. I’d spent the night indulging in fondue and brownies, so others finished the shrimp. The evidence: the plate’s edge was scraped clean of cilantro, a crime I would never commit myself.
Somebody please get me a lock and key for my mouth.
Cilantro Citrus Shrimp
6 oz peeled, deveined, cooked shrimp
2 large lemons
2 navel oranges
2 medium limes
Sprinkle of sugar
1/2 tablespoon Tabasco
1 teaspoon soy sauce
1 teaspoon olive oil
1/8 cup fresh chopped cilantro
Zest one lemon, one lime and one orange to yield about 1/2 tablespoon of zest. Slice one lemon, one lime and one orange and arrange the slices on a large plate. In a bowl, whisk together the olive oil, Tabasco and soy sauce. Juice the remaining orange, lemon and lime into the bowl and add the zest. Add the shrimp and toss to coat.
Arrange the shrimp over the citrus slices, top with chopped cilantro and serve with lime wedges.
This makes a bright, fresh appetizer—perfect when you want something light and vibrant. Just make sure you have someone around who appreciates fruity dishes and plenty of cilantro.