This post may contain affiliate links. Please read my privacy policy.
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.
Other Recipes You Might Like
Ingredients for Shrimp Recipe
- Jumbo shrimp
- Cilantro
- Lime
- Garlic
- Cayenne pepper
- Unsalted butter
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.
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.
Serve Cilantro Lime Shrimp With:
For a wholesome dinner, make the following dishes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Cilantro Lime Shrimp
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
Instructions
- Season the shrimp with salt and cayenne pepper.
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.