Best Cumin Lime Shrimp With Ginger Recipes

Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

Steps:

Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

Spiced Ginger Shrimp With Burst Tomatoes image

Provided by Melissa Clark

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 12

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

Steps:

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.