Cumin-Lime Shrimp With Ginger Recipe (2024)

Looks tasty and I'm looking forward to trying it. Pet peeve: WHY does the photo show the shrimp with the tail shells left on, and WHY do so many restaurants serve shrimp like this, making it difficult, annoying and messy to eat? The recipe says "peeled and deveined" as it should. And the photo should show the shrimp deveined and completely shelled. The article suggests serving the shrimp in soft tacos -- really? And getting a mouth full of tail shells?

I am one who eats the tails. Also, I eat most apple cores. No rational reason, I just enjoy them both. Maybe I got tired of what to do with them. I generally keep this to myself BTW.

Yummo! I didn't have cilantro, so I used my Thai basil - was fine!Time saver: once or twice a week, I prep small jars of lime juice, lemon juice, minced garlic, and shredded ginger - makes this a one-and-done meal in no time!

Should you wish to easily remove tails here is a trick taught to us by a chinese exchange student. Grab and remove the tiny "tail"shell between the two larger "tails" . Next pull the larger tails together and the shell comes off quick and clean, no mess, no waste.

The flavors in this work really well together, simultaneously warm and bright with citrus. I don't cook shrimp often and the instructions make it pretty easy to overcook them - I'd make sure to back off when they turn pink, and maybe even make the sauce with the spices and the lime juice alone in the pan adding the cooked shrimp back in at the end. Make sure to zest the limes before juicing!

Delicious, easy weeknight meal. No tweaks required, although I added a bit more cumin, ginger, and garlic for our personal taste. We used the shrimp in soft tacos with avocado, tomatoes, and more cilantro, with a green salad on the side. A lot of bang for relatively little effort - a definite keeper!

Think of them as little handles : )

In the states coriander refers to the seed and cilantro to the leaf.

I want to add that I used half the lime juice, and no zest. It was still plenty spicy. I served it on rice surrounded by slices of avocado. The spicy shrimp and the creamy avocado go together very well. Make sure to use really good, fresh shrimp, and this is a delicious meal.

Totally agree, but believe it or not, some people eat the tails. Maybe they also add some flavor during the cooking process?Recipe looks great, looking forward to trying it!

Went the taco route, but added some julienned red cabbage with the cilantro at the end of cooking. Added sliced avocados and some grated queso fresco. Turned out fantastic and will make again.

This was excellent and easy to prepare and cook. However, as I had made a shrimp dish last week, I used scallops and it was excellent. Changes: I added butter to get some additional caramelization to the scallops. I had some leeks so I sautéed them, separately, so I had a veggie with this. I used the Seeds of Change quinoa, brown rice, red rice and flax as a base for the scallops and sauce. Delicious! Next time I will try with shrimps and keep the tails on for the crunch!

Used very little oil - much less than the recipe.

To JH: Ground coriander has a completely different flavor than cilantro.

Making this tonight with brown rice and zoodles. PS... my sisters and I fought over the shrimp tails. I love them.. and it is prettier! Voila! Double win!!

Make exactly as written and enjoy. A superb dish.

To make this more substantial, I removed the shrimp after their initial searing, then added the ginger, garlic, and some shallots. Then I added four large diced tomatillos and chopped red pepper and covered the skillet to allow the tomatillos to break down. Once they had and created a simmering broth, I uncovered, added the lime juice, and returned the shrimp to finish cooking and added the pepper flakes. It created a bright, tart broth offset by the warm cumin and spice of the pepper.

Added. 2 T butter at end.

Add a little more lime to make more sauce, a little more pepper flakes. Tasty!

I added some grape tomatoes and a pepper to make the dish a bit more substantial, and it was tasty. To prevent the peppers and tomatoes from overcooking I waited until I was cooking the second half of the shrimp to put them in.

Fantastic flavors. I wanted it a bit more substantial so I roasted some cubed sweet potato with cumin & olive oil. I added this to the pan when the shrimp were ready for the ginger lime & garlic. Served in tortillas as suggested. So good.

I made this with shrimp last week. It was so good that I made it was scallops this week. Delicious. This is going in my permanent recipe file. And it so simple

This was really great as a quick one person dinner with rice. I threw in frozen chopped spinach and thawed/sautéed it right in the pan before returning the shrimp.

A keeper. Would use less lime juice unless avocado was part of the party.

Double the spices. Didn’t use chili flakes or ginger though.

Absolutely terrific, one of the few NYT recipes I've given 5 stars. Had red cabbage salad plus rice with it. Made no changes .

Easy, quick, and delicious! I cut back on lime juice and used the juice from just one lime. I added a splash or two of white wine to the sauce. Served over quinoa/brown rice mix with a side salad.

Followed recipe exactly and it was sensational!

This was delicious and quick! I used basil instead of cilantro because some in the family don’t tolerate it. And thankful for the reminder to barely cook the shrimp! This will be a regular in our rotation.

Delicious. However, I used low sodium taco seasoning instead of cumin, and served with mango chutney. Interesting combination of flavors. Served over rice with asparagus on side.