Servings: 4

Per Serving:

Calories: 150

Protein: 16g - Carbohydrates: 3g - Fat: 8g

Fiber: 0g - Sugar: 0g - Sodium: 713mg

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 1 pound extra-large shrimp, peeled and deveined

• 1/2 teaspoon ground cumin

• 1/4 teaspoon kosher salt

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, minced

• 1 teaspoon lime zest

• 1/4 cup fresh lime juice (about 2 limes)

• 2 tablespoons roughly chopped cilantro

Instructions:

1. In a large bowl, toss the shrimp with cumin and salt until evenly coated.

2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, just until fragrant.

3. Add the shrimp to the skillet in a single layer. Allow to cook undisturbed for 1-2 minutes, until the bottoms start to turn pink.

4. Flip the shrimp and cook for another minute. Then stir in the lime zest, lime juice, and cilantro. Continue to cook for about one more minute, or until the shrimp are fully cooked through and coated with the sauce.

5. Remove from heat and serve immediately.

Coach's Tips:

• Storage Instructions: Store the cooked shrimp in an airtight container in the refrigerator for up to 3 days to maintain freshness.

• Reheating Options: Reheat gently in a sauté pan on the stove or enjoy cold as a delicious addition to salads or cold dishes.

• Mind the Marinade: Avoid marinating the shrimp in lime juice beforehand as it can "cook" the shrimp and make them rubbery, similar to ceviche.

• Spice It Up: For a spicy twist, add a pinch of red pepper flakes while cooking to infuse some heat into the dish.

• Serving Suggestions: Enjoy with zucchini noodles or rice for a complete meal, use as a filling for shrimp tacos, or as a protein-rich topping for salads.

Recipe Credit: Healthy Meal Prep by Lisa Bryan