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Cilantro Lime Shrimp is bursting with flavor and it takes about 10 minutes to make! Serve it over rice or tacos for an easy weeknight dinner!
Cilantro Lime Shrimp
Cilantro lime shrimp is so easy to whip up, and it’s loaded with flavor!! This is always on my dinner rotation. We serve it over rice, with tortillas to make shrimp tacos or over a salad. For more shrimp recipes, you might also enjoy this easy Air Fryer Shrimp, Honey Garlic Shrimp, Shrimp and Grits and Pineapple Shrimp Fried Rice.
Ingredients
- Shrimp: You can buy fresh or frozen jumbo shrimp that’s peeled or unpeeled. Unpeeled is generally cheaper, but you will need to peel and devein it.
- Seasoning: Cumin, salt, pepper
- Garlic: Crush five cloves of garlic.
- Lime: Squeeze two tablespoons of juice from one medium lime.
- Cilantro: Chop fresh cilantro.
How to Make Cilantro Lime Shrimp
- Season the shrimp with cumin, salt, and pepper.
- Cook the Shrimp: Heat a large nonstick skillet over medium-high heat. Add a teaspoon of olive oil and half of the shrimp to the pan. Cook them undisturbed for about two minutes. Turn the shrimp over and cook for another minute until opaque. Transfer to a plate.
- Garlic: Add the remaining oil and shrimp to the pan. After a couple of minutes, flip the shrimp over, add the garlic, and cook for one minute. Return the first batch of shrimp to the skillet, and mix well so the garlic is evenly incorporated. Remove the pan from the heat.
- Lime and Cilantro: Squeeze the lime juice and sprinkle the cilantro all over the shrimp.
What to Serve with Cilantro Lime Shrimp
I like eating this with rice and an avocado and romaine salad. Here are some other suggestions for how to serve this protein:
- Tacos: Wrap the shrimp in corn tortillas for cilantro lime shrimp tacos and top with cabbage slaw.
- Rice: Serve them with cilantro lime rice or, for a low-carb alternative, cauliflower rice.
- Tostadas: Top a tostada shell with shrimp and pico de gallo.
- Salads: Toss these shrimp into any salad, like this Mexican cobb salad or avocado and tomato salad.
- Bowls: Create a bowl with your favorite grains and vegetables.
- Quesadillas: Make a quesadilla with cheddar cheese and shrimp.
Storage
Cooked shrimp is good for up to 3 days in the refrigerator. You could microwave it, but I recommend eating the leftovers cold.
Variations
- Don’t like cilantro? Sub fresh chives.
- Switch up the flavors by using basil or parsley and lemon juice.
- Shrimp didn’t brown? Your pan may not have been hot enough, or it was overcrowded.
- Grilling: If you’d rather grill the shrimp, check out my Grilled Cilantro-Lime Shrimp Kebab recipe.
More Shrimp Recipes
- Spicy Thai Shrimp Salad
- Indian Shrimp Curry
- Roasted Lemon-Garlic Shrimp
- Zesty Lime Shrimp and Avocado Salad
- Garlic Shrimp
Cilantro Lime Shrimp
Quick and easy, Cilantro Lime Shrimp is bursting with flavor – and it takes just minutes to make!
Yield: 6 servings
Serving Size: 2 /3 cup
Equipment
Ingredients
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 1/4 plus 1/8 teaspoon ground cumin
- Kosher Salt and freshly ground black pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 5 garlic cloves, crushed
- 2 tablespoons lime juice, from 1 medium lime
- 3 to 4 tablespoons fresh cilantro, chopped
Instructions
- Season the shrimp with cumin, and salt and pepper to taste.
- Heat a large nonstick skillet over medium-high heat.
- Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
- Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
- Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
- Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
Last Step:
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Nutrition
Serving: 2 /3 cup, Calories: 119 kcal, Carbohydrates: 2 g, Protein: 19 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 144 mg, Sodium: 140 mg
