Cilantro Lime Shrimp

This easy Cilantro Lime Shrimp recipe is perfect for busy weeknights. Ready in just 10 minutes!

Course Main Course, Main Dishes

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 227

Author Dorothy Bigelow

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.

For serving: rice, cauliflower rice, steamed broccoli, tacos, mashed potatoes, mashed cauliflower, pasta, wrapped in a tortilla, etc.

Storage

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.

Internal temperature: Shrimp is cooked when it is opaque and pink in color and the internal temperature is about 135-140ºF (57-60ºC).