7 Recipes Of Limes: Perfect Family Dishes With Tangy Zesty Punch And Refreshing Exotic Taste 2022

Limes may be most famous for their historical benefits to sailors. Limes are packed with vitamin C and were eaten on ships to prevent scurvy, a disease caused by vitamin C deficiency.

Limes were originally grown on the Indian subcontinent and were popularized in Europe about the time of the Crusades. In the United States, limes were established in Florida by the sixteenth century. Today limes are grown in Florida, the Southwest, and California.

Limes are good for the relief of arthritis due to their high vitamin C content. They are one of the most alkalinizing foods. A drink of lime juice and whey is a wonderful cooler for the brain and nervous system. Limes are considered to be cooling for the brain and is said to calm down those who easily exhibit anger, hatred, or other brain disturbances. Limes make a wonderful sedative for those suffering from these afflictions.

Select limes that are glossy and light to deep green in color. Limes should have a thin, smooth skin and be heavy for their size. Ripe limes are firm, but not hard. A hard shriveled skin is a sign of dryness, as is a coarse thick skin. Limes are available year round in most supermarkets.

Source: www.fruitsandveggiesmatter.gov, health-care-clinic.org

Image by NotFromUtrecht available Creative Commons Attribution-Share Alike 3.0 Unported license

Chili’s Spicy Garlic & Lime Shrimp

tablespoons butter
1 clove garlic , pressed
24 fresh large shrimp , peeled (about 1 pound)
1 lime

¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon paprika
1/8; teaspoon dried thyme
1/8; teaspoon onion powder

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

1. Make the seasoning blend by combining all the spices in a small bowl.
2. Preheat a large skillet over medium heat.
3. Add butter to the pan.
4. When the butter is melted, stir in the pressed garlic.
5. Immediately, add the shrimp to the pan.
6. Cut the lime in half and squeeze each half into the pan over the shrimp.
7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
8. Saute the shrimp for 5 to 8 minutes or until they begin to brown.
9. Be sure to cook both sides of all the shrimp.

Servings: 4

Pan-Seared Tilapia With Chile Lime Butter

For chile lime butter
¼ cup unsalted butter , softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh serrano chili , including seeds
½ teaspoon salt

For fish
6 (5 ounce) skinless tilapia fillets
½ teaspoon salt , to taste (I prefer kosher)
2 tablespoons vegetable oil

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

1. Make chile lime butter:.
2. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
3. Prepare fish:.
4. Pat fish dry and sprinkle with salt.
5. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
6. Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
7. Transfer to a plate and saute remaining fish in same manner.
8. Serve each piece of fish with a dollop of chile lime butter.

Servings: 6

Easy Grilled Lime Chicken

4 chicken breasts
½ cup soy sauce , low sodium preferred
½ teaspoon mustard powder
1 tablespoon Worcestershire sauce
¼ cup lime juice
½ teaspoon pepper
½ teaspoon cayenne
2 teaspoons garlic , minced

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

1. Mix together and pour over 4 frozen chicken breasts in zipper seal bag. Allow to thaw in refrigerator.
2. Drain marinade and grill until chicken is no longer pink in middle.
3. Use less cayenne- or none- to reduce heat!
4. OAMC: To freeze: Place chicken and marinade in a large freezer bag. Seal, label and freeze. To serve: Place in fridge to thaw overnight. Grill or broil until done.

Servings: 4

Lime Chicken Soft Tacos

1 ½ lbs boneless skinless chicken breasts , cubed
1/8; cup red wine vinegar
½ lime, juice of
1 teaspoon agave syrup
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions , chopped
2 cloves garlic , minced
1 teaspoon dried oregano
10 6-inch flour tortillas
1 tomato , diced
¼ cup shredded lettuce
¼ cup shredded monterey jack cheese
¼ cup salsa

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
2. Add vinegar, lime juice, agave syrup, salt, pepper, green onion, garlic and oregano.
3. Simmer for an extra 10 minutes.
4. Heat an iron skillet over medium heat.
5. Place a tortilla in the pan, warm, and turn over to heat the other side.
6. Repeat with remaining tortillas.
7. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Servings: 4

Cilantro Lime Rice

3 cups of hot cooked rice (long grain recommended, since it does not come out mushy)
2 small limes (or 1 large lime)
1 lime, zest of (all of one lime)
½ cup of chopped fresh cilantro
1 teaspoon salt (to taste)

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

1. Once your rice is cooked fluff with fork.
2. Add lime juice, zest, cilantro and salt.
3. Stir well.
4. Serve warm.
5. Enjoy.

Servings: 4-6

Garlic Asparagus with Lime

1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 mins

Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Servings: 4

Spicy Garlic Lime Chicken

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Servings: 4

Recent Posts