Shrimp cooked in lime juice from Mark Bittman's Quick and Easy Recipes from The New York Times (page 76) by Mark Bittman

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Notes about this recipe

  • mharriman on June 03, 2022

    Very fast and easy to prepare and cook. I found the outcome a bit too sweet for my taste but my husband raved about it and said he wants to have it again. It helped to serve steamed bok choy on the side. The Bok Choy acted as a foil to the lime/sugar/fish sauce syrup. Jasmine rice served underneath also helped offset the sweetness.

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