Cilantro Lime Shrimp

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Serrano pepper

  Raw

  1 pepper or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  2 tbsp or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Place a large saute pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2. Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
3. Turn off the heat and mix in the cilantro, then the lime juice.
4. Serve hot or at room temperature. Serve alone, over rice, or in a folded heated tortilla.

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