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This sizzling cilantro lime shrimp is garlicky, zesty, and ready in under 15 minutes. Juicy shrimp are seared in a hot cast-iron skillet with garlic, cilantro, and lime for a dish that tastes just like your favorite Mexican restaurant, only better.
Cilantro And Lime Shrimp
I made this sizzling cilantro and lime shrimp on a hot cast-iron skillet and it tastes just like something you’d order at the best Mexican restaurant in town. The shrimp get juicy, garlicky, and full of zesty lime flavor, with those golden bits of cilantro and garlic that stick to the skillet and make it extra irresistible.
I’ve gone a little cilantro lime mad lately. After making Cilantro Lime Chicken a few days ago, I had a ton of leftover herbs and limes in the fridge, so shrimp felt like the perfect way to use them up. This one turned out to be a keeper, bold and vibrant and ready in less than 15 minutes. You’ll have everyone swooning, especially if you pair it with Orange-Lime Margarita. Check out my tips below and other easy ways to cook this cilantro lime shrimp recipe.
For more cilantro lime recipes, check out my Cilantro Lime Salmon, Cilantro Lime Chicken Kebab, and Honey Butter Cilantro Lime Grilled Corn.
The Skillet Shrimp Everyone Will Ask You For
- Bold, zesty flavor. Fresh cilantro, lime juice, garlic, and a touch of cayenne give these shrimp restaurant-quality taste with every bite.
- Quick and effortless. Ready in under 15 minutes from start to finish, perfect for weeknight dinners or last-minute gatherings.
- Perfectly seared shrimp. A hot cast-iron skillet gives the shrimp a gorgeous char while keeping them juicy and tender inside.
- Versatile and crowd-pleasing. Serve with rice like Cilantro Lime Rice, pasta like One-Pot Pasta with Spinach and Tomatoes, tacos, or as an appetizer. Everyone will want seconds.
Ingredients You’ll Need
- Shrimp
- Cilantro
- Lime juice
Scroll down to the recipe card for the full ingredient list and exact amounts.
Pro Tip #1: Why I Use Jumbo Shrimp
I used jumbo shrimp with the tail on for extra flavor and a nicer presentation. You can also use medium or large shrimp, just adjust the cooking time since smaller shrimp cook even faster. Frozen shrimp works too, but avoid pre-cooked shrimp, as they will overcook and turn rubbery.
Pro Tip #2: Seasoning With Salt And Cayenne Pepper
A pinch of salt brings out the natural sweetness of the shrimp, while a touch of cayenne adds just the right amount of heat. You can go light for a mild kick or sprinkle a little more if you love spice. If cayenne isn’t your thing, smoked paprika works too for a subtle smoky flavor without the heat.
Pro Tip #3: Why Olive Oil Works Best Here
Olive oil has a light, fruity flavor that pairs perfectly with lime and cilantro. It also helps the garlic release its aroma and gives the shrimp a beautiful golden sear. If you prefer, avocado oil or even butter can be swapped in, but olive oil keeps it fresh and light.
Pro Tip #4: Why Cilantro Is the Star
Cilantro brings that bright, citrusy freshness that makes this dish taste restaurant-quality. I use both the leaves and tender stems since the stems carry just as much flavor. If you’re not a cilantro fan, you can try parsley, but the flavor won’t have the same Mexican-style punch.
Extra Tip: The Best Way To Defrost Frozen Shrimp
If you’re starting with frozen shrimp, skip leaving them out on the counter. The fastest and safest way is to place the shrimp in a bowl of cold water for about 15–20 minutes. Drain and pat them dry really well before cooking so they sear instead of steaming in the skillet.
How To Make Cilantro Lime Shrimp
Season your shrimp with a little salt and cayenne. Adjust to your taste, just a pinch if you like it mild or more if you want that spicy kick.
Get your cast iron skillet nice and hot, then add olive oil and garlic. Let the garlic sizzle until it smells amazing, then toss in the shrimp. Stir and cook just until they’re halfway done. Add in a good load of cilantro (don’t skip the stems, they actually carry the most flavor) along with the butter, stirring so everything coats the shrimp beautifully.
Squeeze in the lime juice and keep cooking until the shrimp are fully cooked with a slight char on the edges. Turn off the heat once most of the lime juice has evaporated. Serve right away with fresh lime wedges.
Pro Tip: Shrimp cook really fast. As soon as they turn pink and curl into a C shape, they’re done. If they curl too tight into an O, they’re overcooked and can get rubbery.
Other Easy Ways To Cook
Before you cook the shrimp any other way, mix up the lime-garlic-cilantro sauce. Toss together minced garlic, chopped cilantro including the stems since they have the most flavor, melted butter, and a squeeze of lime juice in a small bowl. Then toss the shrimp in the mixture so every piece is coated in that punchy, garlicky goodness.
- Grill: Preheat your grill to medium-high. Arrange the shrimp in a single layer directly on the grill or on a grill pan. Cook for about 2 minutes per side until the shrimp are pink and slightly charred. Brush with any leftover lime-garlic-cilantro mixture during grilling for extra zing.
- Air Fryer: Line the basket with aluminum foil. Arrange the coated shrimp in a single layer. Air fry at 400°F (200°C) for 5-6 minutes, shaking the basket halfway through so they cook evenly. The shrimp will come out juicy and flavorful without needing constant attention.
- Oven: Preheat the oven to 400°F (207°C). Spread the coated shrimp in a single layer on a parchment-lined baking sheet. Roast for about 8 minutes, flipping halfway, until the shrimp are cooked through and slightly caramelized at the edges. Finish with an extra squeeze of lime juice and a sprinkle of fresh cilantro before serving.
Frequently Asked Questions
Yes. You can prep the shrimp and the lime-garlic-cilantro mixture a few hours ahead if you’re using any of the alternative cooking methods. Keep the shrimp refrigerated until you’re ready to cook for maximum freshness.
Yes, you can. Just cook the shrimp in batches to avoid overcrowding the pan, ensuring each piece gets that perfect sear and flavor.
Yes. If you like a little kick, sprinkle in some cayenne pepper or chili flakes when seasoning the shrimp. Start small, you can always add more later.
Store cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or in the oven to prevent overcooking.
This recipe has 174 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Cilantro Lime Shrimp
Ingredients
- 1 lb jumbo shrimp, peeled and deveined, tail-on
- ¼ teaspoon salt , or to taste
- 1 pinch cayenne pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons chopped cilantro, stems and leaves
- 1 tablespoon unsalted butter
- 2 tablespoons lime juice
- fresh lime wedges
Instructions
- Season the shrimp with salt and cayenne pepper to taste.
- Heat a cast-iron skillet and add the olive oil and garlic. Lightly sauté until fragrant, then add the shrimp. Stir and cook until the shrimp are half cooked. Next, add the cilantro and butter, stirring to combine well with the shrimp. Finally, add the lime juice and continue to cook until the shrimp are fully cooked.
- Turn off the heat when the lime juice has evaporated and the shrimp are nicely cooked with a slightly charred surface. Serve immediately with fresh lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! Pairs well with the cilantro lime rice.
Yes, awesome!
Hi Bee,a
I used to follow you and chat a few years back, but I lost track a few years back. I came on looking for a recipe for Cilantro Lime Shrimp and yours looked great as did your Cilantro Lime Rice. So I made them both! Wow, these recipes were bangin good!! We all loved them and couldn’t believe how much flavor a few simple ingredients made! Just a note- the recipe says to use lemon wedges in the ingredient list. The recipe directions say to use lime wedges. Lime wedges made more sense so that’s what I used.
These recipes go in my Do Again Soon File!!!
Thanks for trying my recipes. I will update the typo. Yes, it should be lime wedges.
This recCipe is so delicious!!! We served it with jalapeño cheddar rice and stone fire Naan. Holy cow! We will do this one again soon!
Awesome Cody. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi there! Love shrimp, but hadn’t thought of cooking it in my cast iron frying pan. When I lived in WA state, we always got fresh crab and shrimp out of the crab pots. Here on Maui, not so easy to get. And … like you say, depends on your butcher. We do have the fresh water crayfish/crawdads and “doctored up” they taste kinda like real shrimp. I love your site and your recipes and variations. We have an herb garden behind our condo so I made your recipe for Cilantro Lime Shrimp. It was delish and a big hit. THANKS!!
Aloha ~~ Nancy On Maui
Hi Nancy, awww, thanks for your sweet comments. You’re so lucky to live in Maui and herb garden behind your condo is awesome. Please do try other recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Can I use frozen cooked shrimps? if so how do i proceed
Not ideal to use frozen cooked shrimp, but if you do, just cook per the instructions.
Wow! This was delicious and super easy. I used 13-15 butterflied shrimp. What an elegant meal I was able to serve my husband! I played it with a big, colorful salad, fresh corn on the cob and just a bit of Cilantro Lime Rice to soak up the juice from the shrimp. Mmmmm! Thanks.
Pam, thanks for trying my Cilantro Lime Shrimp recipe.