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These Cilantro Lime Shrimp come together quick and easy. Full of flavor thanks to fresh lime juice and diced cilantro, these juicy shrimps are perfect for adding to salad, having with rice or quinoa, or even inside of tacos!
Cilantro Lime shrimp is the perfect quick and easy dish to make. Serve this with some cilantro lime rice in a bowl with a drizzle of Avocado Crema. Or in a corn tortilla with some shredded cabbage, or our Fish Taco Slaw, for some shrimp tacos.
Ingredients & Substitutions
- Shrimp: Use any size shrimp for this recipe, just keep in mind the size can affect the cook time. To save time grab peeled and deveined shrimp. If you prefer you can get shrimp with the tails removed. It’s best to use raw shrimp for this recipe.
- Lime: Use fresh lime juice.
Find the complete recipe card below with measurements and full instructions.
How to make Cilantro Lime Shrimp
- Heat olive oil over medium heat. Toss the shrimp with sea salt and cumin then place in heated pan, cook in batches if needed to avoid over-crowding.
- Cook the shrimp until they are pink, about 3-4 minutes. Then remove from heat.
- While cooking the last batch of shrimp, add in the garlic in the last 30 seconds of cooking.
- Remove the skillet from the heat, add all the shrimp back into the skillet to toss to coat all of the shrimp in the olive oil and garlic mixture.
- Squeeze the juice from half a lime over the shrimp and then toss with the cilantro.
Tips for Perfect Shrimp
Shrimp should be cooked to an internal temperature of 120 degrees. Watch the color of the shrimp as it cooks. They will go from a grey color to a light pink. The longer you cook the shrimp, the tighter their C shape will become and the tougher they will be when you go to eat them.
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Cilantro Lime Shrimp
Ingredients
- ½ pound shrimp raw
- 1 tsp extra virgin olive oil
- 1 clove minced garlic
- ⅛ tsp sea salt
- ⅛ tsp cumin
- Juice from 1/2 lime
- 1 tbsp cilantro chopped
Instructions
- Heat olive oil over medium heat.
- Toss shrimp with sea salt and cumin then place in heated pan, cook in batches if needed to avoid over-crowding.
- Cook the shrimp until they are pink, about 3-4 minutes. Then remove from heat.
- While cooking the last batch of shrimp, add in the garlic in the last 30 seconds of cooking.
- Remove the skillet from the heat, add all the shrimp back into the skillet to toss to coat in the garlic mixture.
- Squeeze the juice from half a lime over the shrimp and then toss with the cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The post for Cilantro Lime Shrimp was first published on February 13, 2014. Updated on January 7, 2020, and June 17, 2024.
Is the cilantro necessary in this recipe? Some of us can’t stand the taste of raw cilantro–it has the taste of soap on our palate.
You don’t have to add the cilantro. Just leave it off.
I love corriander and lime together and paired with prawns makes a great tasting meal. Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!
Great recipe…simple, but delicious! I love lime, so this recipe called out to me right away! Thanks for sharing!
Thanks so much Jodee!! I love lime too! Im on a lime kick lately. Check out the lime coconut cupcakes too 🙂
This looks like such a simple and tasty meal! And the fact that it is shrimp is a bonus! Would be delicious over rice 🙂 Thanks for the great post!
It is definitely tasty!! And it’s delicious on pretty much everything! 😉 thanks for stopping by! Hope you have an amazing day!