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This Cilantro Lime Shrimp recipe combines fresh cilantro and zesty lime with juicy shrimp for a vibrant, fast meal. It’s perfect for weeknights, tacos, or entertaining. The one-pan dish delivers incredible flavor with minimal cleanup.

Recipe Overview

Why You’ll Love This Cilantro Lime Shrimp

Quick & Easy: Ready in 15 minutes.
Bright & Vibrant: Tangy lime and fresh cilantro create a refreshing sauce.
Versatile Serving: Great over rice, in tacos, or on salads.
Light & Satisfying: Lean protein keeps the meal feeling fresh and fulfilling.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste
2 tbsp unsalted butter

Tools: A large skillet (non-stick or cast iron works great), a microplane or zester, a sharp knife, and a small bowl for marinating.

Notes: Fresh lime juice is non-negotiable for bright flavor. Don’t skimp on garlic and cilantro—they form the aromatic backbone.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	15 g
Carbs:	3 g
Fiber:	0.5 g

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels to thoroughly dry the shrimp before they hit the hot pan.
Use raw shrimp, not pre-cooked. You want to cook the shrimp from raw in the marinade and sauce so they can absorb all that fantastic flavor. Pre-cooked shrimp will become tough and rubbery.
Don’t toss the cilantro stems! They are packed with flavor. Give them a fine chop and add them in with the leaves for an extra herby punch.
Zest your limes before you juice them. It’s infinitely easier to zest a whole, firm lime than a floppy, juiced one. The zest adds a powerful, aromatic citrus oil that elevates the entire dish.

How to Make Cilantro Lime Shrimp

Step 1: In a medium bowl, combine the shrimp, half of the lime juice, half of the chopped cilantro, the minced garlic, smoked paprika, red pepper flakes (if using), and a good pinch of salt and pepper. Toss everything together until the shrimp are evenly coated. Let this marinate for about 5-10 minutes right on your countertop. Don’t go longer, or the acid in the lime juice will start to “cook” the shrimp, giving them a weird texture.

Step 2: While the shrimp marinates, heat the olive oil in a large skillet over medium-high heat. You want the pan to be properly hot—a drop of water should sizzle and evaporate on contact. This ensures a quick sear and prevents the shrimp from sticking.

Step 3: Carefully add the shrimp to the hot skillet in a single layer, making sure not to crowd the pan. You might need to cook in two batches if your skillet is small. Let them cook undisturbed for about 1-2 minutes, until you see the bottoms turning pink and getting a slight sear.

Step 4: Flip each shrimp. They cook incredibly fast, so have your tongs ready! Cook for another 1-2 minutes on the second side. You’ll know they’re done when they’ve curled into a tight “C” shape and are opaque all the way through.

Step 5: Reduce the heat to low and immediately add the butter, the remaining lime juice, and the lime zest to the skillet. As the butter melts, use a spoon to swirl it around, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor gold!

Step 6: Remove the skillet from the heat and stir in the remaining fresh cilantro. The residual heat will wilt the cilantro perfectly and meld all the flavors together. Give the sauce a final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while the shrimp are hot and juicy.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freezing not recommended—shrimp may become rubbery upon thawing.
Reviving: Reheat gently in a skillet with a splash of water or broth.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The classic pairing. The fluffy, citrusy rice soaks up the delicious pan sauce beautifully.
Warm Corn Tortillas & Avocado Slices — For a fantastic taco night. The creamy avocado balances the shrimp’s zing perfectly.
Simple Arugula Salad — The peppery greens provide a crisp, fresh contrast to the rich, savory shrimp.

Drinks

A Crisp Sauvignon Blanc — Its citrus and herbal notes are a natural match for the flavors in the shrimp.
Classic Mojito — The mint and lime in the cocktail echo the fresh, vibrant notes in the dish.
Sparkling Water with Lime — A simple, refreshing non-alcoholic option that cleanses the palate between bites.

Something Sweet

Mango Sorbet — The tropical sweetness of mango is a lovely, light finish that continues the citrus theme.
Key Lime Pie — For the ultimate lime lover. The creamy, tart pie is a decadent but fitting end to the meal.
Fresh Berries with Whipped Cream — Simple, refreshing, and not too heavy, which is exactly what you want after this bright main course.

Top Mistakes to Avoid

Over-marinating the shrimp. The acid in the lime juice will start to denature the protein, giving the shrimp a mealy, ceviche-like texture. A quick 10-minute marinade is all you need.
Crowding the skillet. If you dump all the shrimp in at once, they’ll steam instead of sear. You want a single layer with a little space between each piece for that perfect golden crust.
Overcooking the shrimp. Shrimp cook in a flash and go from perfectly juicy to tough and rubbery in under a minute. The moment they form a “C” and are opaque, they’re done. Pull them off the heat immediately.
Adding the cilantro too early. If you cook the cilantro for too long, it loses its vibrant color and fresh flavor. Stir it in right at the end, off the heat, to keep it bright and potent.

Expert Tips

Tip: For an extra flavor boost, use the garlic-infused oil from the jar of minced garlic to cook the shrimp. It adds another subtle layer of garlicky goodness that permeates the entire dish.
Tip: If you want a bit more sauce to drizzle over your rice or pasta, deglaze the pan with a splash of chicken or vegetable broth after you’ve added the butter and lime juice. Let it bubble and reduce for a minute until it slightly thickens.
Tip: To make

Cilantro Lime Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 3

Total Time 15 minutes

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Make this easy Cilantro Lime Shrimp in just 15 minutes! Perfect for tacos, rice bowls, or salads. Get the simple, one-pan recipe here.

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1/4 cup fresh cilantro (finely chopped)
3 cloves garlic (minced)
2 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for heat)
Salt and black pepper (to taste)
2 tbsp unsalted butter

Instructions

01
In a medium bowl, combine the shrimp, half of the lime juice, half of the chopped cilantro, the minced garlic, smoked paprika, red pepper flakes (if using), and a good pinch of salt and pepper. Toss everything together until the shrimp are evenly coated. Let this marinate for about 5-10 minutes right on your countertop. Don’t go longer, or the acid in the lime juice will start to “cook” the shrimp, giving them a weird texture.
02
While the shrimp marinates, heat the olive oil in a large skillet over medium-high heat. You want the pan to be properly hot—a drop of water should sizzle and evaporate on contact. This ensures a quick sear and prevents the shrimp from sticking.
03
Carefully add the shrimp to the hot skillet in a single layer, making sure not to crowd the pan. You might need to cook in two batches if your skillet is small. Let them cook undisturbed for about 1-2 minutes, until you see the bottoms turning pink and getting a slight sear.
04
Flip each shrimp. They cook incredibly fast, so have your tongs ready! Cook for another 1-2 minutes on the second side. You’ll know they’re done when they’ve curled into a tight “C” shape and are opaque all the way through.
05
Reduce the heat to low and immediately add the butter, the remaining lime juice, and the lime zest to the skillet. As the butter melts, use a spoon to swirl it around, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor gold!
06
Remove the skillet from the heat and stir in the remaining fresh cilantro. The residual heat will wilt the cilantro perfectly and meld all the flavors together. Give the sauce a final taste and adjust the seasoning with more salt or pepper if needed. Serve immediately while the shrimp are hot and juicy.