Cast Iron Shrimp

by brookefiore


With a day full of to-do’s in front of me, I thought I would quickly share a recipe I tried out for dinner last week!



Seafood has always been a mainstay of my diet. With many offerings of lean protein and some omega-3 rich sources as well, the ocean never seems to disappoint me. I used to think that cooking with limes had to come in the warmer months but when I came across this cast iron shrimp recipe on Square Meal the other night it really caught my eye. I wasn’t about to wait around until May to pull this dish together.


The sauce that accompanies the shrimp packs a full citrus punch leaving little need for additional lime spritzing once the meal is plated. The ingredients are few but the flavors are plentiful. The addition of some toasted bread acts as the perfect vehicle for savoring all the juices left behind.



Cast Iron Shrimp

Recipe adapted from La Buena Vida’s blog.

Serves 4

2 lbs of uncooked shrimp, peeled and deveined

1/2 cup of low sodium chicken broth

freshly ground pepper

3 cloves of garlic, chrushed

finely grated lime zest and juice of 1 lime

pinch of smoked paprika

pinch of red pepper flakes

1/4 cup olive oil

pinch of salt

handful of fresh parsley, finely chopped

bread for serving, additional lime if desired

Place the garlic, lime zest and juice, smoked paprika, red pepper flakes and olive oil in a medium bowl and mix to combine. Add the shrimp, toss to coat in the marinade. Season with salt and pepper, then cover and chill in the refrigerator for about 30 minutes.

Drain the shrimp, reserving the marinade. Place a shallow cast-iron skilled over high heat and bring marinade to a boil. Add 1/2 cup of chicken broth and stir to combine. Add the shrimp and simmer over medium high heat until cooked through, about 5-8 minutes.

After plating the shrimp, spoon some of the marinade overtop of the shrimp and scatter with parsley. Serve with bread and lime wedges if desired.