juice of one small lime, or half a large lime (2-3 Tablespoons)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
In a large zip-lock bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
Let the shrimp marinate for at least 30-60 minutes (I did mine overnight). Flip the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
When you?re ready to cook, take the shrimp out of the fridge. Heat a large skillet over medium-high heat. There is plenty of oil in the marinade so you wouldn't need to put any on the pan before you put the shrimp in.
Add your shrimp to the pan and cook until they start to brown. Remove from the pan, and serve immediately over brown rice.
Add more soy sauce and red pepper flakes on top if you would like.