| Prep: 20 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 155 | 6g | 1g | 2g |
| sugars | fibre | protein | salt |
| 0g | 0.5g | 23g | 1.2g |
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When I tell people about the Cuban Oregano and Lime Grilled Shrimp, their eyes light up with curiosity. This dish has a magical way of bringing together robust, fresh flavors that transport your taste buds straight to a tropical paradise. Growing up in Louisiana with rich Cajan and Creole backgrounds, I was fortunate to experience a melange of flavors that were deeply influenced by French culinary techniques. Yet, this recipe stands out because it combines those foundational tastes with a refreshing burst of Cuban zest.
A Fusion of Cultures
The Cuban Oregano and Lime Grilled Shrimp is a true fusion of cultures. Cuban oregano, often compared to its Mediterranean counterpart, brings a more intense and earthy flavor. Combined with the tanginess of fresh lime juice, this recipe elevates the typical grilled shrimp to a feast for both the eyes and the palate. The dish showcases the versatility of shrimp, making it akin to other seafood favorites like Garlic Butter Shrimp Scampi or Blackened Catfish.
Health Benefits to Savor
Not only is this recipe delicious, but it’s also packed with health benefits. Shrimp is a fantastic source of lean protein and contains essential nutrients like selenium and iodine. Adding olive oil, rich in heart-healthy monounsaturated fats, and garlic, known for its anti-inflammatory properties, really makes this a balanced meal. The smoked paprika and cumin add layers of depth that aren’t just flavorful but also rich in antioxidants.
If you’re planning a gathering, this recipe pairs exceptionally well with side dishes like a Tropical Mango Salad or a simple Coconut Rice. Every bite of this shrimp delights with a complexity that’s surprisingly easy to achieve, thanks to the harmonious blend of ingredients.
So why do I love this recipe? Perhaps it’s because it embodies not just the cuisine of my youth but also invitations for exploration and vibrant gatherings. With each bite, you’ll find a little bit of Cuba, a little bit of Louisiana, and a whole lot of love.
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What You’ll Need
- 2 lbs large shrimp, peeled and deveined
- 1/4 cup fresh Cuban oregano leaves, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 6 lime wedges, for serving
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Method
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Step One
In a large bowl, combine the Cuban oregano, lime juice, olive oil, garlic, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper. Mix well to create the marinade.
Step Two
Add the peeled and deveined shrimp to the bowl with the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes, but no more than 2 hours.
Step Three
Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent the shrimp from sticking.
Step Four
Thread the marinated shrimp onto skewers, if using. Place the shrimp on the grill in a single layer.
Step Five
Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook the shrimp.
Step Six
Remove the shrimp from the grill and transfer to a serving platter. Serve immediately with lime wedges on the side for squeezing over the shrimp.
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