We just got back from Williamsburg yesterday afternoon and I still haven’t gone to the grocery store. It’s a good thing that I have a few staples in the fridge and freezer, or there would be two people starving about now.
One of the things I love about shrimp is that it cooks up so quickly on the stovetop, perfect when you have hot weather and you don’t want to use the oven, or have the stove going too long. Case in point, this cilantro lime shrimp over spaghetti squash.
If you have shrimp fresh and ready to go, it takes 10 or 15 minutes to cook, tops. If you are starting with frozen shrimp, maybe you have to add another 10 minutes to defrost it. Cilantro and lime are one of those master combinations, which works well with steak, chicken, fish, and especially shrimp.
For Spaghetti Squash:
1 Large Spaghetti Squash (see Cook’s note below)
1 pepper, sliced (I used 1/3 of each of a yellow, red and orange pepper just because I had them in the refrigerator)
1/2 medium red onion, thinly sliced
1 tablespoon olive oil
salt and pepper, to taste
For the shrimp:
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat and set aside.
For the Spaghetti Squash:
Preheat oven to 375 F. Cut squash in half (lengthwise). Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes. I like to drizzle mine with just a bit of olive oil before I put it in the oven to keep it moist. Cool slightly. Scrap squash away from rind.
In large large frying pan, add remaining oil to the pan. Add onions and salt. Cook for 1-2 minutes before adding peppers. When onions and peppers are slightly wilted, add squash, shrimp and heat through. Transfer to serving plate. Squeeze lime all over shrimp and toss with cilantro. Serve hot.
Cook’s note: Spaghetti squash is great to make ahead of time and put in storage containers in the freezer until ready to use. This is what saved me and our meal because I had some squash already in freezer, so I had to do was defrost it.