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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!
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.
Ingredients For Shrimp Recipe
- Jumbo shrimp
- Cilantro
- Lime
- Garlic
- Cayenne pepper
- Unsalted butter
See the recipe card for full information on ingredients.
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
Shrimp lasts in the fridge for 3 to 4 days.
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.
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:
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Cilantro Lime Shrimp
Ingredients
- 1 lb (500g) jumbo shrimp, peeled and deveined, tail-on
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
