Lime Garlic Shrimp


A treat of a dish as wild caught, domestic, raw, peeled and de-veined shrimp are costly.  I avoid eating farmed shrimp regardless of where they are farmed but especially if they are farmed in parts of Asia as the liberal use of medications and chemicals is extremely off-putting. A pound of shrimp will yield some 20 individual shrimp and I served them cold as an hors d’oeuvres on a cocktail stick lightly sprinkled with cayenne pepper.

1 pound of shrimp – as described above

Juice and pulp of 1 lime

Zest of half a lime – finely grated

2 large cloves of garlic – finely grated

2 tbsp. olive oil

Salt and freshly ground black pepper

Pinch of cayenne pepper

Place shrimp in a bowl

Whisk together juice and pulp of lime, lime zest,grated garlic, olive oil and salt and pepper until emulsified.

Pour over shrimp and stir so all the shrimp are covered in the lime mixture.

Leave to marinate for 10 minutes.

Heat a skillet on the stove top and when hot add the shrimp and liquid and cook until shrimp are firm and pinkish – about 5 – 10 minutes.

Set aside and leave to cool, then drain in a sieve and wipe dry with paper towel.

Sprinkle lightly with cayenne pepper.



Deby’s Lime and Honey Shrimp (serves 4)

Deby’s Marinated Shrimp (serves 4)

Had these delicious shrimp last week at a friend’s house. Deby served these as hors d’oeuvres. I made a sauce of lime juice, olive oil and olive oil and mixed in the shrimp. Then I cooked them and am serving them over wild rice with the sauce poured over.

1 pound of raw shrimp – preferably wild caught and de-veined

2 tbsp. extra virgin olive oil, salt and freshly ground black pepper

Juice of 1 lime

1 tbsp. raw organic honey

Mix all together, cook for 5 minutes or so until shrimp are pink on both sides.

Serve over wild rice with the - shrimp

Lime Garlic Shrimp

Lime Garlic Shrimp

These shrimp are versatile. You can put them in a salad, serve them hot or cold and I like to serve them on a toothpick as an hors d’oeuvres as well. I use wild caught shrimp only (too many horrors about the farm raised ones), so they are a treat. I buy them frozen, de-frost them in hot water, cook in olive oil to which finely chopped garlic has been added and squeeze over freshly squeezed lime juice.

12 shrimp (American size and preferably wild) – defrosted, if necessary

1 tbsp. extra virgin olive oil

2 large cloves of garlic – finely chopped

Juice of 1 lime

Heat oil in a skillet and, when sizzling, add garlic. Turn down heat and cook for a few minutes.

Add shrimp and lime juice and cooked till shrimp are nice and pink and cooked through – about 10 minutes.

Jo’s Fish Pie (serves 4)

Jo’s Fish Pie (serves 4)

Not your usual fish pie but my spin on it. I took some wild caught cod and wild caught shrimp and cooked them in oil and lemon juice. For the sauce I took 1 dry US pint/8 oz grape tomatoes and some cloves of garlic tossed in olive oil and roasted in the oven, then whizzed in food processor. To the sauce I added some wilted spinach and then poured it over the fish (cut into bite size pieces) and shrimp. Then I topped it with mashed potatoes or omit them and eat the dish without.

The tomato sauce is so easy and so delicious and you can use it any time you need a tomato sauce. It’s not even really cooking – you just tip the tomatoes and whole cloves of garlic into a roasting dish and pour over some olive oil (I also added in the juices from the fish. It comes out of the food processor very creamy. It is my ‘go to’ tomato sauce (maybe I could just add veg. broth/stock and maybe some herbes de Provence and it would be a great soup or maybe…). I added in the juices from the fish.

1/2 pound of (wild caught) cod – cut into bite size piece when cooked

8 (wild caught) shrimp (UK – these are large prawns)

Juice of 1 lemon

1  tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place cod and shrimp in an oven proof dish, pour over lemon juice and oil and season with salt and freshly ground black pepper. Cover dish with aluminum foil and cook in oven for around 15 minutes (if shrimp are frozen de-frost first – best in a pan of warm water). Drain fish juices into tomato sauce in the food processor.

1 dry US pint of grape/cherry tomatoes

3 large cloves of garlic – peeled but whole

1 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place tomatoes, garlic and oil and add a little salt and freshly ground black pepper

Roast in oven for 30 minutes and then place in food processor along with juices from fish/shrimp.

5oz fresh, baby spinach

Rinse spinach and place in pan/skillet and cook until wilted.

Potatoes – mashed with extra virgin olive oil.

Place fish/shrimp in an ovenproof dish, pour over tomato sauce, add wilted spinach and top with mashed potatoes (or omit mashed potatoes and just enjoy the fishy dish.

My Mother’s Prawn Cocktail (serves 4)

My Mother’s Prawn Cocktail (serves 4)

I arrived at my parent’s house in the UK to be greeted by this delicious version of prawn/shrimp cocktail served in a lovely, delicate, antique china soup bowl (but it would also look pretty in a glass). Very simple to prepare and light to eat as the traditional Marie Rose mayonnaise sauce is replaced with a classic French dressing involving a dollop of Dijon mustard and garlic to the oil and vinegar. If possible use prawns, otherwise chop up the shrimp (and try to get the domestic, wild shrimp if possible – I give a wide berth to those farmed in China/Thailand, etc).

Lettuce – finely shredded (use as much as you like)
2 x avocados – diced
Prawns – enough to balance the other ingredients

Combine ingredients in a bowl and pour over vinaigrette, then place in individual serving dishes.


1 good teasp. Dijon mustard
1 clove of garlic – minced
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper

Place vinegar to mustard and garlic in an old jar with a lid and whisk well with a mini whisk (fork will do otherwise).
Add olive oil and seasoning to jar. Put lid on and shake so dressing emulsifies.

**Little Known Food Fact**
Be careful where you source your prawns/shrimp.
Many farmed shrimp come from countries such as China, Thailand, etc.
The shrimp are densely farmed, hence they swim in their own poop.
Shrimp have quite a high mortality rate, hence antibiotics are administered. Some of these are illegal or banned in the US.
Toxic chemicals are used to clean the ponds too.