Honey Ginger Lime Shrimp

shrimp being sauteed
The Lime and Ginger combination brings this shrimp dish to life. It's easy to convert this to a grilled dish with steps 1-3 on the grill and 4-6 on the stove.


1 ½ pounds shrimp - 16 to 20 shrimp (peeled and deveined)
1 teaspoon ground cumin
Kosher salt
3 tablespoons Lime Olive Oil
3 tablespoons Honey Ginger Balsamic Vinegar
1 teaspoon grated ginger
1-2 teaspoons grated garlic
Pinch of red-pepper flakes (optional)
¼ cup lime juice
3 tablespoons roughly chopped cilantro
Cyprus Flake Sea Salt (optional)


  1. In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
  2. Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and sauté undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. Depending on the size of the shrimp, they may not be fully cooked at this time, and that’s O.K.
  3. Repeat with remaining shrimp and leave in the pan.
  4. Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the honey ginger balsamic, ginger, garlic and red-pepper flakes, and sauté for about 30 seconds, stirring to make sure the garlic doesn’t burn.
  5. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook about 1 minute more until the liquid mixture reduces to create a sauce consistency, about half.
  6. Scatter the cilantro to mix with shrimp and sauce and season with flaky salt.

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