Tart, smoky, herb-forward
Lime Marinated Shrimp & Salsa Verde
This fresh, flavor-packed dish features shrimp marinated in Perricone Farms Lime Juice with garlic, cumin, and chili, then grilled to perfection. Itās served with a zesty salsa verde of cilantro, parsley, lime, and jalapeƱo for a punch of herbaceous brightness. Served over rice or solo, itās colorful, satisfying, and full of character.
Ingredients
Serves 4
- Ā¼ cup Perricone Farms Lime Juice
- 1 lb. raw shrimp, peeled and deveined
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- Ā½ tsp. ground cumin
- Ā½ tsp. chili powder
- Ā½ tsp. kosher salt
- Ā½ cup chopped fresh cilantro
- Zest of 1 lime
- 2 cups cooked white rice (optional for serving)
Salsa Verde Ingredients
- Ā¼ cup Perricone Farms Lime Juice
- 1 cup fresh cilantro leaves
- Ā½ cup fresh parsley leaves
- 1 small jalapeƱo, stemmed and seeded (or keep seeds for more heat)
- 1 garlic clove
- Ā¼ cup olive oil
- Salt to taste
Instructions
- In a bowl, whisk together Perricone Farms Lime Juice, olive oil, garlic, cilantro, cumin, salt, and pepper. Toss in the shrimp and let it marinate for at least 30 minutes (up to 2 hours) in the fridge.
- In a blender or food processor, combine Perricone Farms Lime Juice, cilantro, parsley, jalapeƱo, garlic, olive oil, and a pinch of salt. Blend until smooth and vibrant. Taste and adjust seasoning.
- Heat a skillet or grill pan over medium-high heat. Cook shrimp for 2ā3 minutes per side, or until pink and slightly charred.
- Plate the shrimp and drizzle with salsa verde over white rice. Garnish with extra herbs and lime wedges, and serve immediately.
