This post may contain affiliate links. Please read our disclosure policy.
Cilantro Lime Shrimp is one of those meals that comes together so easily, I almost don’t think about it until I take a bite and wonder why I don’t make it more often. A handful of simple ingredients, one skillet, and a few minutes at the stove, and suddenly there’s succulent shrimp in a buttery garlic-lime sauce that makes everything on the plate better.
It’s the kind of dish that works with whatever you have on hand. Serve it over rice to soak up the sauce, tuck it into warm tortillas for quick tacos, or pair it with roasted vegetables for a lighter meal. Between the garlicky butter and fresh hits of cilantro and lime, this sauce makes the dish.
Table of Contents
Cilantro Lime Shrimp Ingredients
- Shrimp: Medium shrimp (31-40 per pound) are a great size for this dish. Look for firm, translucent shrimp with a fresh, clean smell. If using frozen shrimp, thaw completely before cooking.
- Butter: I prefer European-style butter with its higher fat content that splatters less, but whatever butter you have on hand will work, salted or unsalted.
- Olive Oil: Choose a good-quality extra-virgin olive oil for the best flavor. It should smell fresh and slightly fruity.
- Garlic: Look for fresh heads with firm, tight cloves. Skip the pre-minced, it won’t give you the same bright flavor.
- Red Pepper Flakes: I start with 1/4 teaspoon and adjust from there. The heat builds gently as it cooks.
- Fresh Lime: Choose limes that give slightly when pressed. They’ll have the most juice for both zesting and squeezing. I like to use organic limes for this since I’m using the peel.
- Fresh Cilantro: Look for bunches that are bright green and fragrant. The stems are just as flavorful as the leaves in this dish.
- Salt and Pepper: Fresh ground black pepper and kosher salt for seasoning to taste.
Recipe Tip
- Have Everything Ready: Once the pan is hot, this dish moves fast. Mince your garlic, chop the cilantro, and zest your lime before you start cooking.
- Keep an Eye on the Garlic: It should soften and become fragrant but not brown. If it starts to color, your pan is too hot.
- Don’t Rush the Shrimp: A single layer with space between them is key. Work in batches if needed, crowded shrimp will steam instead of getting that nice sear.
- Check for Doneness: Perfectly cooked shrimp are just pink with a loose curl. If they’re tight little circles, they’re overcooked.
Recipe Options
- Serve Over Anything: Spoon these over pasta, rice, salad or vegetables. I also really love to serve these as Cilantro Lime Shrimp Tacos with flour or corn tortillas.
- Adjust the Heat: The red pepper flakes can be dialed up or down. Sometimes I add a dash of cayenne or chili powder for extra warmth.
- Not a Cilantro Fan?: Fresh basil or a mix of soft herbs makes a great substitute.
- Make It Lemony: Lemon juice works just as well as lime, with a slightly different brightness.
- Double the Sauce: When I’m serving this over rice or pasta, I often double the butter and garlic for extra sauce.
Storage and Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, stirring occasionally. Add a splash of butter or a squeeze of fresh lime juice to revive the flavors.
It’s funny how the simplest meals are often the ones I crave the most. This Cilantro Lime Shrimp is one of them. Just a handful of ingredients, a few minutes at the stove, and suddenly dinner feels a little more exciting. The bright, garlicky sauce clings to every shrimp, and whether I’m serving it over rice or tucking it into tacos, this is the kind of quick cooking that makes weeknight dinners something to look forward to.
More Must-Try Shrimp Recipe
How to Make Cilantro Lime Shrimp
Start by patting the shrimp dry and having all your ingredients ready – the cooking goes quickly once you begin. Heat your pan until the butter and oil are sizzling. Add the garlic and red pepper flakes first, letting them become fragrant but not brown. Then add the shrimp in a single layer and cook just until they turn pink and start to curl.
Finish by stirring in lime zest, juice, and fresh cilantro. Toss to coat the shrimp evenly. A final taste for seasoning, and they’re ready to serve.
Cilantro Lime Shrimp
Video
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes or more
- 1 pound medium shrimp peeled and deveined, leave tails intact if desired
- 1 large lime juice and zest
- 1/4 cup chopped fresh cilantro plus. more for garnish (optional)
- kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium-high heat; add butter and olive oil and stir until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes.
- Stir in fresh lime juice and zest, and cilantro. Season to taste with salt and pepper. Transfer to serving bowl or platter and serve garnished with more cilantro if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
