This Cilantro Lime Shrimp is an easy shrimp recipe for busy weeknights, meal prep, and more! It's made with just a few simple ingredients, including fresh cilantro, bright lime juice, and juicy shrimp. Ready in just 10 minutes!
If you've been around here for any amount of time, you probably know that I'm a big fan of easy meals! That's because life is busy, but it doesn't mean we can't try and find ways to make meals at home.
This recipe for cilantro lime shrimp was inspired by my Cilantro Lime Salmon (which is one of my favorite last minute dinners). I started to wonder if it the flavors would work equally as well for shrimp, and I sure was glad when it earned rave reviews from my family.
Since shrimp cook in just a couple of minutes, this simple recipe is ready in just about 10 minutes total. If you have an easy side in the fridge (leftover rice or quinoa for example), you're ready to have a vibrant and protein-packed dinner in less time than it takes to run through the drive-thru.
Why You'll Love It:
- Quick and easy. Shrimp cooks up very quickly, making it an ideal dinner for those busy weeknights.
- High in protein. Shrimp is high in protein, but otherwise pretty lean and light. It's a great option for those who are meal prepping.
- Versatile. Serve it on a bed of rice, in tacos, or even as a yummy wrap.
- Works with budget-friendly frozen shrimp. Fresh can be pricey, but warehouse clubs (like Costco and Sam's) sell big bags of frozen raw shrimp for a decent price. This recipe is our favorite way to use it!
- Use it as a marinade. You can prepare as directed, OR just make the cilantro lime marinade and use it for grilled shrimp, salmon, etc.
Ingredients
- Shrimp: You will need 1 pound of peeled and deveined shrimp for this recipe, and really any size will do as long as they are raw (uncooked). I happen to like large shrimp (about 31-35 per pound), but you could use jumbo shrimp if you prefer - just scale up the cooking time as needed.
- Limes: You will need about ½ cup of fresh lime juice, which works out to about 3-4 large limes. I recommend using fresh, but bottled juice can work in a pinch.
- Cilantro: Always fresh cilantro! You will need about ¼ cup of chopped leaves, which is about ⅓ of a bunch.
- Olive oil: This is for cooking the shrimp. If desired, you could swap it out for avocado oil.
- Honey (or maple syrup): This adds a really nice sweetness and flavor that balances the acidity in the recipe. If you're avoiding sugar, you can swap it out for your favorite sweetener.
- Seasonings: Salt, cumin, chili powder, and paprika are complimentary flavors to the other ingredients in the dish. Add black pepper to taste, and if you want some extra heat, try a few shakes of red pepper flakes.
Equipment
- Skillet
- Medium bowl
- Tongs
How to Make Cilantro Lime Shrimp
- Prepare the sauce. Add ½ cup of lime juice, 2 tablespoons of water, 1 tablespoons honey (or maple syrup), 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, pepper to taste, and ¼ cup of chopped fresh cilantro to medium-sized bowl.
- Stir the sauce ingredients until well combined. Set aside.
- Cook the shrimp. Pat your shrimp dry with paper towels, and heat a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and swirl to coat. Once the oil shimmers, add the shrimp and toss to coat it in the oil.
- Cook for 4-5 minutes, or until the shrimp is done and has turned pink.
- Add the sauce. Pour in the reserved cilantro lime sauce, and simmer for 1 minute, stirring often.
- Remove from the heat, and serve immediately with rice, quinoa, cauliflower rice, mashed potatoes, etc. Garnish with additional chopped cilantro and lime slices (if desired).
Storing Leftovers
Once cooked, your leftover shrimp will be good in the fridge for 3-4 days. Reheat in the microwave until hot, then serve as desired.
Can I Freeze It?
If you want to freeze your leftovers, you can do so after allowing them to cool first.
- Once cooled, place in a freezer bag or freezer-safe container.
- Label and freeze for up to 2 months.
- Thaw in the refrigerator before heating.
- Note: this only works if you have used raw shrimp (as directed in the recipe), as refreezing shrimp only works if they were first raw, then cooked.
Make Ahead Freezer Meal
If you're wanting to do some freezer meal prep, you can prepare the sauce, place it in a freezer bag, then add the raw shrimp. Seal, squish the bag around, label, and freeze flat.
When you're ready to eat, thaw it in the refrigerator overnight and heat in a skillet until the shrimp is opaque throughout and reaches a minimum internal temperature of 135-140ºF (57-60ºC).
Serving Suggestions
- Over rice, quinoa, or mashed potatoes. The most common way to serve cilantro lime shrimp is with rice. You could use white rice, wild rice, brown rice, or even alternatives like quinoa. Another good option is mashed potatoes (especially red mashed potatoes).
- Cilantro lime shrimp tacos. Serve with flour or corn tortillas, along with cabbage slaw (or shredded lettuce), avocado, and your favorite sauce. I love a good cilantro lime crema for extra flavor.
- Cilantro lime shrimp wrap. Spoon the shrimp into warm flour tortillas, along with shredded lettuce (or cabbage), avocado, and sour cream (or your favorite crema).
- Lettuce wraps. Spoon your shrimp and desired fillings into romaine lettuce wraps (or butterhead) and wrap tightly. Serve and enjoy!
Side Dishes for Shrimp:
- Rice (I recommend Instant Pot rice - it's the most hands-off method)
- Quinoa
- Steamed broccoli
- Tacos
- Cauliflower rice
- Gnocchi
- Mashed potatoes
- Mashed cauliflower
- Cilantro lime rice
- Coconut rice
- Roasted corn
- Black beans
- Arugula salad
- Pasta
- Bell pepper salad
Expert Tips
- Garnish for flavor. If you have some extra fresh cilantro, adding some to the finished dish can add some extra flavor. A nice grating of lime zest is a nice touch too!
- Don't overcook. Shrimp cooks quickly and it's easy to let it go too long, which can cause it to become rubbery. Make sure you watch the skillet carefully, and stir often to encourage even cooking. The shrimp is done when it is pink and opaque with an internal temperature of 135-140ºF (57-60ºC).
- Lime juice quality. Some citrus juices can take on a metallic flavor if they aren't in peak season, or if they are heated too long. Bottled lime juice will definitely do in a pinch, but in-season citrus is ideal.
- Try new flavors next time. Feel free to add your favorite seasonings or flavor enhancers as you make the recipe your own. Old Bay seasoning, soy sauce, or even tajin could be tasty additions.
More Easy Weeknight Dinner Ideas:
If you loved this easy cilantro lime shrimp recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cilantro Lime Shrimp
Equipment
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons olive oil
- ½ cup lime juice about 3-4 large limes
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Black pepper to taste (optional)
- ¼ cup chopped fresh cilantro plus more for garnish (optional)
Instructions
- Drain off any excess liquid from the shrimp and pat them dry with a paper towel. Any size of shrimp works well for this recipe, but large is the best (31-35 count per pound).
- Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and swirl until it is shiny and hot.
- Add the shrimp and toss to coat with the olive oil.
- Cook the shrimp for 4-5 minutes, stirring often, or until pink and fully cooked through.
- While the shrimp is cooking combine the lime juice, water, honey (or maple syrup), salt, chili powder, cumin, paprika, black pepper (to taste), and fresh cilantro in a small bowl. Whisk well to combine.
- Once the shrimp is cooked through, add the cilantro lime sauce and stir to coat.
- Simmer for approximately 1 minute to allow the flavors to meld, and then remove from the heat.
- Taste and adjust any seasonings to your liking and serve immediately.
Notes
- Allow your leftovers to cool before placing in an airtight container. Store in the refrigerator for up to 3-4 days. Reheat before serving.
- Freezing: Allow the leftovers to cool, then place them in a freezer bag or freezer-safe container. Label and freeze for up to 2 months. Thaw in the refrigerator overnight before heating and serving.
- Freezer meal: Add the marinade to a labeled freezer bag, along with the raw shrimp. Squish things around, then seal and remove the air. Freeze flat. Thaw overnight before heating and serving.
Nutrition
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Dolly {Dash for Dinner} says
We love this recipe for a last minute healthy dinner. Shrimp cooks so fast, and is a great source of protein. I hope you enjoy it as much as we have!