RECIPE | Spicy Garlic and Lime Shrimp & Funday Monday Link-Up!

I have been playing in the kitchen A LOT lately! I’m always looking for ways to use up what we have and stop being wasteful. I’m always looking for new healthier recipes to try… because I’ll be honest… I LOVE me some Mexican food and PASTA! But those dishes aren’t always great for my waistline.

I’ve also been opening up my cookbooks (yes, COOKBOOKS!) and staying away from Google and Pinterest. I have so many great cookbooks – I don’t want them to sit there just gathering dust! Well, I came across a similar recipe for Lime Shrimp and since I like my recipes spicy, this recipe was born!

Hope you like it!

RECIPE | Spicy Garlic and Lime Shrimp

INGREDIENTS:

  • 1 lb of small, frozen, cooked, de-veined, tail-off shrimp
  • 1 fresh lime
  • 1.5 cloves of minced garlic
  • 1/2 cup of frozen broccoli
  • 1/3 cup of frozen corn
  • 1/2 tablespoon of red pepper flakes (approx.)
  • 1/2 teaspoon salt (approx.)
  • 1/4 teaspoon ground black pepper (approx.)
  • 1/4 teaspoon cayenne pepper (approx.)
  • 1/4 teaspoon dried parsley flakes (approx.)
  • 1/4 teaspoon paprika (approx.)
  • Dash of dried thyme (approx.)
  • Dash of onion powder (approx.)

*You can cut back on one or all of the spices if you don’t like your dishes too spicy.

DIRECTIONS:

On a pre-oiled skillet, heat the garlic until they are starting to sizzle and the room is smelling good. Add the shrimp and frozen vegetables and squeeze the fresh lime all over to really get the juices in there.

Once those are getting nice and warm, IF NECESSARY drain some of the water out of the skillet. I typically don’t have a problem with this, but sometimes if you cook with frozen things you’ll get a lot of extra water.

Add the spices and really stir everything together.

Cover and simmer for about 5 minutes or until everything is nice and warm and mixed and tasty!

NOTE: You can serve this dish over pasta, rice, or whatever. You could even serve it by itself. I served it over cooked rice and really liked it… I will leave that part up to you!

And there you have it! A delicious, easy, and healthy meal!

What about you? What recipes are you loving lately? Are you a cookbook fan? Will you try this one?

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Welcome to Funday Monday! Here are a few of our favorites posts from last week’s link-up:

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Playing Dress Up | How To Wear Radiant Orchid | Cashew Chicken Stir-Fry | Neutrals With Flair

The Rules for #FundayMonday Link-Ups:
    1. Follow your hosts Molly @ still being [molly] & Carly @ Lipgloss & Crayons! And, be sure to follow and check out this week’s guest hosts: Eva @ Eva Marie Taylor and Marissa @ Shabby, Chic, and Cheap.
    2. Grab a button and / or post a link back here in your BLOG POST (NOT your blog’s main page) so your readers know what all the #fundaymonday-ness is about. We love you guys linking up and we do go through and read all your posts… so if you do not give credit, we will have to remove your link. That’s no fun, right? Right. So be nice and share a link! Pretty please?
    3. Link your blog post up using the linky tool below! It can be ANYTHING! An outfit post, a giveaway, a story, a recipe, whatever. Why? Cause it’s #fundaymonday!
    4. Visit a blog or four that you’ve never been to before and leave a #fundaymonday comment – you never know, you might “meet” someone new that you will lurve!
    5. Have fun! Cause it’s Monday!

Want to cohost #FundayMonday? We are currently accepting weekly cohosts! Please email us at mollystillman@gmail.com for more info!



27 Comments

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  7. I’m so glad you’ve picked Sheree (“Neutrals with flair”) as one of last week’s faves – she’s my style guru! And I think Radiant Orchid will be Pantone’s most popular colour of the year so far, mark my words…!!

    Thanks for hosting Molly 🙂

    Catherine x

    Reply
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  12. Mmmm, I need this recipe in my kitchen! I am doing the Whole 30 Challenge right now, so I can make this and just omit the corn; yuummy! This is my first time linking up. Happy Monday 🙂

    Reply
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  20. I love shrimp but my husband is allergic so I never buy any to cook but this recipe sounds so yummy I may have a girls night and make it for me and some friends!

    I love the fact your being ‘old school’ and using your cookbooks! I have a ton of cookbooks too and sadly they just sit in a cabinet in my kitchen, I need to follow your lead and crack them open. They have a ton of great recipes in them so I’m sure to find something for dinner.

    I think a cookbook challenge would be fun! 1 recipe per month from an actual cookbook seems manageable to start with!

    Thanks again for letting me be a cohost! Happy Monday Molly!

    xo,
    Marissa

    Reply
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  23. This looks delish AND the best part – I have shrimp in my freezer! Dinner is served (tonight!). I like to use quinuoa instead of rice, but oh my gosh, can’t wait! Thanks for sharing!

    Lulu
    simplylulustyle.com

    Reply
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