Best Lime Cumin Marinade For Chicken Or Shrimp Recipes

LIME CUMIN CHICKEN

Steps:

• Combine oil, lime juice, cumin& salt in a plastic bag.
• Add 4 chicken breasts, seal and refrigerate overnight.
• Place on greased barbecue and grill over medium high heat.
• Grill about 10 minutes turning often.
• Garnish with lime slices, red pepper& cilantro.

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME

Steps:

• In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
• Preheat oven to 400°F.
• Coat a large roasting pan with cooking spray.
• Transfer chicken to prepared pan and pour over any remaining marinade on top.
• Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.