Cilantro-Lime Shrimp w/ Mexican Quinoa Pilaf from June Plan
Zesty Citrus Marinade
- zest and juice of 2 limes
- zest and juice of 1 lemon
- zest and juice of 1 orange (watch video on zesting)
- Handful of cilantro
- 1 cup water
- 2 tsp salt
- 2 cloves garlic
- 1/2 jalapeño, roughly chopped (use seeds only as desired for a spicier marinade)
- Protein of choice 4-6 chicken breasts OR 1# shrimp (peeled, deveined, tails removed) OR 4-6 fish fillets (tilapia works well)
- Place all marinade ingredients in a blender or food processor and blend until smooth.
- For chicken: place in marinade and refrigerate for at least 1 hour, up to 12 hours, then grill for ~25-30 minutes or cooked through (165 F). Or on an indoor grill (ie, George Foreman) for ~10-12 minutes.
- For shrimp: place in marinade and refrigerate for 30min up to an hour. Bake in a pre-heated 400 F oven for ~10 minutes or until cooked through and just turning pink. Note: if using frozen shrimp, allow to defrost in refrigerator overnight or according to package instructions.
This base marinade recipe is really flexible. It can easily be increased or decreased based on the amount needed. I also sometimes add 1-2t of honey and some olive oil. The jalepeno adds little heat if you don't use the seeds. If you want heat, just add in seeds as desired.
Keeping in-line with the Prep Dish philosophy of doing the prep work ahead of time, this marinade can easily be made up to a few days in advance. Our June meal plan uses this gluten-free marinade for two meals: a grilled chicken with pineapple salsa & grilled zucchini and baked shrimp with a Mexican quinoa pilaf. I've also used the marinade for fish tacos (using a tilapia or similar white fish).
Try it out and let me know what you think in the comments, below: