INGREDIENTS
4 TBSP. extra-virgin olive oil, divided
5 cloves garlic, minced
2 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. kosher salt
1/3 cup chopped cilantro, plus more for serving
1 lb. medium shrimp, peeled and deveined
1/3 cup finely diced onion
DIRECTIONS
In a small bowl, whisk together 3 TBSP. olive oil, garlic, lime juice, chili powder, salt and cilantro.
Pour over shrimp.
Mix until all the shrimp are coated.
Cover and refrigerate for 10 minutes or up to 8 hours.
In a skillet over medium-high heat, warm remaining TBSP olive oil.
Add onions and cook until fragrant, 2 to 3 minutes.
Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over.
Cook until shrimp is cooked through, about 1 minute more.
Serve immediately with extra cilantro, if desired.
