Chipotle Lime Shrimp

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  1 lbs Shrimp
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  3 tbsp Cilantro, Fresh
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Brown Sugar, Light
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  1 tsp Cumin, Ground
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  0.5 tsp Chipotle Chile Powder, Ground
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  1 Lime Juice, Fresh(30g)

Instructions

1. 1Zest the lime, then cut it in half and juice both halves into a small bowl. Add the chipotle chile powder, ground cumin, brown sugar, and half of the fresh cilantro to the bowl and stir until combined.
2. 2Pat the shrimp dry with paper towels, then add them to the marinade and toss until evenly coated. Let sit for 20 minutes at room temperature.
3. 3Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
4. 4Add the shrimp to the skillet in a single layer and cook for 1–2 minutes until the undersides turn pink and opaque.
5. 5Flip the shrimp and cook for another 1–2 minutes until they are completely opaque throughout with no translucent gray remaining and internal temperature reaches 165°F.
6. 6Transfer the cooked shrimp to a plate and drizzle any pan juices over them, then top with the remaining fresh cilantro.
7. 7Divide the shrimp evenly into 4 airtight containers while still warm, seal, and refrigerate until ready to serve (keeps up to 4 days).