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Cilantro Lime Shrimp

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Cilantro Lime Shrimp - best shrimp recipe ever made with cilantro, lime & garlic on a sizzling skillet. Crazy delicious recipe that takes 15 mins only!

Cilantro Lime Shrimp – best shrimp ever with cilantro, lime & garlic on sizzling skillet. Crazy delicious recipe, takes 15 mins | rasamalaysia.com

Cilantro Lime Shrimp with cilantro, lime and garlic on sizzling skillet.

The Best Cilantro Lime Shrimp

I made this sizzling cilantro lime shrimp on a hot cast-iron skillet that looks and tastes like it’s straight from the best Mexican restaurant in town. Actually better. Much better and cheaper, too.

I have gone cilantro lime mad. I have a ton of leftover cilantro and lime in my fridge from the cilantro lime chicken I made a few days ago, so what to do?

See the garlic, cilantro, and shrimp goodness that stick to the bottom of the skillet? You will have everyone swooning and begging for more. While you are at it, make some orange-lime margaritas to go with this recipe.

Quick and easy Cilantro Lime Shrimp cooked in skillet recipe.

Ingredients for Shrimp Recipe

  • Jumbo shrimp
  • Cilantro
  • Lime
  • Garlic
  • Cayenne pepper
  • Unsalted butter

Healthy homemade Cilantro Lime Shrimp in skillet.

How to Cook Cilantro Lime Shrimp

  • First of all, to get the perfectly cooked but slightly seared shrimp (we all love the brown bits), it’s best to cook with a cast-iron skillet.
  • Secondly, start off with olive oil to saute the shrimp but in the middle of cooking, add in some butter. Butter makes everything better, it always does.
  • Add in a load of cilantro (use the stems as they impart the most flavors) and lime juice. Also, give your shrimp an extra kick by seasoning the shrimp with some cayenne pepper.

Close up view of delicious Cilantro Lime Shrimp, ready to serve.

Frequently Asked Questions

How long can you keep cooked shrimp in the fridge before it goes bad?

Shrimp lasts in the fridge for 3 to 4 days.

How do you not overcook shrimp?

To not overcook shrimp, remove them from the heat right when the meat is the same color pink all around (no brown/grey). Perfectly cooked shrimp will be in a loose C shape while tight C shapes usually indicate overcooked shrimp.

How many calories?

This recipe has 174 calories per serving.

Cilantro Shrimp with lime and garlic ready to serve.

Serve Cilantro Lime Shrimp with:

For a wholesome dinner, make the following dishes.

This Recipe Goes Well with:

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    Cilantro Lime Shrimp Recipe

    Cilantro Lime Shrimp – best shrimp ever with cilantro, lime & garlic on sizzling skillet. Crazy delicious recipe, takes 15 mins. 

    Course Side Dish
    Cuisine American
    Keyword Cilantro Lime Shrimp
    Prep Time
    Cook Time
    Total Time
    Servings 4 people
    Calories 174 kcal
    Author

    Ingredients

    • 1 lb tail-on jumbo shrimp, peeled and deveined
    • 1/4 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 lemon wedges
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    Instructions

    1. Season the shrimp with salt and cayenne pepper.
    2. Heat up a cast-iron skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the shrimp is half cooked. Add the cilantro, butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp. Turn off the heat when the lime juice dries up and the shrimp is nicely cooked and slightly charred on the surface. Serve immediately with some fresh lime wedges.
    Nutrition Facts
    Cilantro Lime Shrimp Recipe
    Amount Per Serving (4 people)
    Calories 174 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Cholesterol 150mg50%
    Sodium 789mg34%
    Potassium 140mg4%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 16g32%
    Vitamin A 310IU6%
    Vitamin C 3.2mg4%
    Calcium 67mg7%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
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    62 COMMENTS... read them below or add one


    1. 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

      Reply

    3. 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.

      Reply

    4. Wow! This was delicious and super easy. I used 13-15 butterflied shrimp. What an elegant meal I was able to serve my husband!

      Reply

    7. I bought shrimp – frozen so that I can make this for my husband. I’m not a seafood lover, I’m kind of lost on proper thawing. What is the best route to take, place in fridge over night or run cold water over them? Also, I bought them deveined, however, they have tails still, should I remove those before I cook them? Ugh, I can’t stand seafood, I wish I could but I can’t, but I love my man. Ha! What do you make for sides with this shrimp? Any advise would be appreciated.

      Reply

    9. We’re lucky here in South Carolina, we get seasonal fresh shrimp available too, along with many fresh seafood opinions. It’s trucked up from Charleston and it’s iced or flash frozen to preserve it’s freshness & quality. I usually keep a large bag of flash frozen shrimp in my freezer for cravings, since defrosting is so easy.

      Reply

    10. Looks good, I’m going to try a variation on this, and make it more like shrimp scampi (lime/garlic/cilantro/butter sauce), add some fish sauce & basil, and serve it over linguini. Getting hungry already!! :)

      Reply

    11. Wow is all I can say! Followed directions exactly piled the cooked shrimp on top of home made tortillas and a cabbage carrots slaw that had been dressed with a smattering of garlic lime mayo …They licked the plates! This one is a keeper.?

      Reply

    12. Trying it tonight amd looks delish… And sorry for the ignorant that don’t realize that their “fresh shrimp” is actually the bagged frozen thawed out. Only way to get fresh is buy it from the docks. They do have some here in California, but you have to be there same day to get it from them fresh from the boat, otherwise it is frozen to preserve. Ask your butcher, meat counter person. If they are honest, they will tell you. I have personally watched them thaw it in water.

      Reply

    13. This recipe does look delicious !!! But I have to agree Jill Sorbie, It all depends on where you live. When I lived in Alabama we got fresh shrimp out of the gulf, I currently live in Alaska and get Fresh Shrimp straight out of the shrimp pot, nothing better. I think Lynns question had more to do with did you get them from the meat market, or out of the freezer section….
      I am making this for lunch today, it sounds incredibly yummy

      Reply

    14. I plan on making this recipe this weekend. Just wondering – suggestions for veggies or other side dishes to go with it?

      Reply

    16. I made this for dinner last night and we all loved it. Instead of pepper I added a diced jalepeno pepper and about a teaspoon or so of spicy Szechuan cooking sauce. Thanks for this delicious recipe!

      Reply

    17. I cooked it according to recipe — refrigerated it and served it cold as an appetizer. Before serving I added some lime juice and garnished with avocado. It was a huge hit at a mexican barbecue!

      Reply

    18. We just had this for dinner, I highly recommend! I think I could have put a little more cayenne though but definitely a keeper recipe!

      Reply

    19. I have been looking for a great recipe with shrimps and seems like I found my winner! Thanks for sharing it with us!

      Reply

        • I beg to differ…..I think it depends on where you live in the United States because I have access to fresh shrimp on a daily basis! The recipe looks delicious whether one uses fresh or frozen.

          Reply

          • I used Thai chiles instead of cayenne (I love heat) and served with wasabi and basmati rice! Yum! The shrimp were huge so I cut them in half lengthwise. Very tasty!

            Reply

        • I hate when ppl reply to comments, or answer questions, when they have no idea what they’re talking about lol! NO ONE in the USA gets fresh shrimp now lol?!!? She’s obviously shopping at the local grocery store, and a complete moron lol. Please don’t make generalizations about the entire country due to your lack of experience. It’s so frustrating. Just don’t respond to questions. Your ignorance isn’t helping anyone out$

          Reply

          • I like this website and the recipes but yeah that was an incredibly stupid comment. My local grocery store always has fresh shrimp along with other fresh seafood like squid.

            Reply

            • Danielle, Kathy, my comment of fresh shrimp meant shrimp that are not previously frozen. I didn’t mean it that we get “stale” shrimp that are not fresh or rotten. There is no hostility but your replies are hostile…and there is no need to resort to name calling. It’s really not cool. I live in California, and honestly, if someone can tell me where to buy fresh shrimp that are not previously frozen, please enlighten me. Thank you!

              Read this: http://www.seriouseats.com/2015/08/how-to-pick-shrimp-varieties-freshness-guide.html#frozen, exactly what I meant. “The vast majority of shrimp sold in the supermarket or at the fishmonger were deep frozen at sea and delivered to the retailer in that state. That display of “fresh” shrimp you see at the counter? Those are the same bags of frozen shrimp you find in the freezer that have simply been allowed to thaw out in the store before going on display.”

              Reply

              • Fresh meat or seafood’ sold at any supermarket are frozen…..period!
                I don’t care if they were thawed at the meat counter…they were still frozen!

                Seriously, some people take offense for every thing…so what if the shrimp is fresh or frozen…get over it!!!

                Reply

              • I really like thos recipe! And btw, And im so glad you fought those bullies with that link. Lol And look what happened….SILENCE. I love it.

                Reply

                  • I have stores that state at the seafood counter “not previously frozen” sometimes & I live in Oklahoma. It can be done

                    Reply

                      • Fresh shrimp is really common near the gulf, which might be what is causing the confusion. Basically the entire south and parts of the midwest have access to fresh shrimp (Gulf shrimp is what Michelle (above) has access to in Oklahoma.) They haven’t been frozen on the boat, they are still alive when they arrive and you can buy them at the dock, or fresh in many, many stores (and even gas stations, ha!). I won’t speak to how shrimp is sold on the west or east coast though, I have no idea. But if your ever near the gulf of Mexico, do try to be at the docks midmorning when the shrimp boats come in, it is a lot of fun to watch. Looking forward to trying this recipe tomorrow evening. Thank you for sharing!

                      • That’s awesome to know we can get fresh shrimp in the gulf. In California, the shrimp are all frozen in box and thawed. Let me know how you like my cilantro lime shrimp.

            • The shrimp is frozen on the shrimp boat and thawed at the grocer or market. It says fresh shrimp and it really is, it’s just flash frozen for a short time to keep it fresh. Sort of like what they do to fresh turkeys.

              Reply

        • If you live on the Gulf Coast of Texas you can get fresh shrimp everyday in just about every grocery store, seafood and even butcher shops. The same holds true for Louisiana, Mississippi, Georgia and Florida in The United States.

          Reply

    23. Typically, I’m scared to eat shrimp but this looks yummy! Husband and I are somewhat clueless cooks. Bought frozen shrimp from the grocery store and thought we could just defrost and serve. Wrong. An older and wiser Aunt suggested we cook them first. Huh? We are thinking. Why can’t we just eat? Going to make this instead!

      Reply

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