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Dinner in minutes! Light and bright this cilantro lime shrimp recipe is quick to make. Serve it as an appetizer, taco filling, or over rice as a shrimp bowl.
Holly’s Recipe Highlights
- Flavor: Zesty, fresh, and full of bright, citrusy flavor.
- Skill level: Pan-fry this recipe in 3 easy steps! Season, saute, and serve.
- Prep note: To make shrimp on the grill, season the shrimp and thread onto metal skewers or place on a grill mat for 6-8 minutes or until cooked through. Brush with garlic butter before serving.
Ingredient Tips For Cilantro Lime Shrimp
- Shrimp: Peeled, deveined medium-sized shrimp (41/50 count) are best for this recipe. If serving as tacos, tails removed is easiest, but if serving as an appetizer or grilling, you can leave the tails on if you’d like.
- Garlic: I prefer fresh but since it is cooked, jarred garlic can be used.
- Cilantro: Fresh cilantro adds a great flavor. It can be replaced with fresh chopped Italian parsley or fresh basil.
Serving Suggestions For Cilantro Lime Shrimp
- Tuck it into corn tortillas with homemade cilantro lime slaw and sliced avocado. Or top it onto delicious cilantro lime rice.
- Turn them into cilantro lime shrimp tacos or make shrimp risotto to enjoy all week long.
- Enjoy the shrimp cold on a bed of lettuce or added to a wrap for a light and healthy lunch at work.
Storing Leftovers
Leftover cilantro lime shrimp can be kept in an airtight container in the fridge for up to 3 days. Leftover shrimp can be reheated briefly in a skillet on low heat so it doesn’t become tough.
Did you make this Cilantro Lime Shrimp? Leave a comment and a rating below!
Cilantro Lime Shrimp
Equipment
Ingredients
- 1 pound medium shrimp peeled and deveined, tails on
- 1 teaspoon cumin
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 large lime plus additional for serving
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ cup chopped fresh cilantro plus extra for garnish
Instructions
- Pat the shrimp dry with a paper towel. In a medium bowl, toss the prepared shrimp with cumin, salt, and pepper.
- In a small bowl, juice 2 tablespoons of fresh lime juice and set aside.
- In a 10-inch skillet over medium-high heat, melt 1 tablespoon butter with olive oil.
- Add the shrimp in a single layer and cook for 1 minute. Flip the shrimp over and cook 1 to 2 minutes more or until it is opaque and cooked through. Transfer the shrimp to a bowl.
- Reduce the temperature to medium and in the same skillet, add the remaining 1 tablespoon butter and the garlic. Cook for 1 minute or until fragrant.
- Add the shrimp with any juices and the lime juice, cook for 1 minute to heat through. Add cilantro and toss to coat.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Entree, Lunch, Main Course, Party Food, Seafood
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I really enjoyed this quick, delicious and healthy tacos. I used almond flour tortillas by Siete that were healthy and added Sazon spice and tajin for extra flavor. This will be something I will be cooking a lot.
So glad you loved them, they’re perfect for tacos.
I made this for Cinco de Mayo, and it was so much easier than I thought it would be, and my family really loved it! I already had some cilantro, lime rice, and it all went together beautifully. The only hard part was juicing, the lime, because the skin was so hard, but I made it!
So glad you enjoyed it, Jeanne!
beautiful
Kevin, glad you enjoyed the recipe.