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Easy Cilantro Lime Shrimp Recipe in 20 Minutes

Easy Cilantro Lime Shrimp Recipe

Large shrimp are seasoned with garlic, cumin, chili powder, lime zest, and fresh lime juice, then quickly seared and finished with cilantro. This vibrant seafood dinner makes 4 servings in about 20 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined; tails may be left on
  • 2 tablespoons Olive oil, divided
  • 3 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder or smoked paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • zest of 1 lime Lime zest
  • 2 tablespoons Fresh lime juice, divided, plus extra for serving
  • 1/4 cup Fresh cilantro, finely chopped
Optional Finish
  • 1 tablespoon Butter
Optional Garnish
  • As desired Additional cilantro, lime wedges, sliced jalapeno, or red pepper flakes

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels. In a bowl, toss them with 1 tablespoon olive oil, minced garlic, cumin, chili powder or smoked paprika, kosher salt, black pepper, lime zest, and 1 tablespoon lime juice.
  2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the pan is hot, arrange the shrimp in a single layer without overcrowding.
  3. Cook the shrimp for about 2 minutes on the first side, then turn and cook for 1 to 2 minutes more. They are ready when opaque, curled into a loose C shape, and at an internal temperature of 145°F (63°C).
  4. Remove the skillet from the heat. Stir in the remaining 1 tablespoon lime juice, chopped cilantro, and optional butter until the shrimp are coated in the glossy pan sauce.
  5. Serve immediately with lime wedges and any desired cilantro, sliced jalapeno, or red pepper flakes. Pair with rice, tortillas, salad, quinoa, or roasted vegetables.

Notes

Patting the shrimp dry helps them sear instead of steam. Use a very hot skillet and cook in two batches if needed. Add most of the cilantro and lime juice at the end for the freshest flavor. Refrigerate leftovers promptly and reheat gently to avoid tough shrimp.