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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.
Wow! This was delicious and super easy. I used 13-15 butterflied shrimp. What an elegant meal I was able to serve my husband!
Delicious! Simple and easy! Thanks Rasa. I’ve pinned your shrimp recipe *
Thanks for pinning my cilantro lime shrimp.
Looks great. This is part of my Christmas eve recipe.
So far i love all your recipes.
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.
Just thaw at room temp or with water. Rinse and pat dry. Tail on is fine. Please scroll down on the recipe and I provide a few recipes to pair with the cilantro lime shrimp.
Awesome, thank you! I can’t wait to make this, the husband is going to love it.
You should NEVER thaw shrimp at room temperature! Thaw overnight in the fridge or put it in a ziploc bag, put the bag in a bowl and slowly run cold water over the bag and into the bowl. It will not take long to thaw this way.
NEVER?! Of course you can thaw shrimp at room temperature…and of course you can thaw shrimp your way.
Yummy! So glad I had extra cilantro and lime. Will definitely make this again!!?
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.
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!! :)
Nick, I would your idea. It will be delicious!!
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.?
Hi Susan, thanks for trying my recipe!
This was outstanding! I copied Susan and served on tortillas with slaw dressed with garlic lime mayo. Divine.
Awesome, so glad that you tried my cilantro lime shrimp. Please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
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