Chipotle Lime Shrimp

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  Shrimp(454g)
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  Cilantro, Fresh(45g)
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  Olive oil(15g)

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

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  Brown sugar(15g)
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  Cumin, Ground(5g)
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  Chipotle Chile Powder, Ground(3g)
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  Lime

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 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
4. 4Working in batches if needed, add 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 and the internal temperature reaches 165°F, with no translucent gray remaining.
6. 6Transfer the cooked shrimp to an airtight container while still warm, then drizzle any pan juices over them and top with the remaining fresh cilantro.
7. 7Divide the shrimp evenly into the desired number of airtight containers, seal, and refrigerate until ready to serve (keeps up to 4 days).