Home » Recipes » Main Dish Recipes » Fish and Seafood » Cilantro Lime Shrimp

Cilantro Lime Shrimp

Easy and flavorful, this Cilantro Lime Shrimp is a quick saute of shrimp in a cilantro-lime-tomato sauce with all the flavors of Mexico. Ready in under 30 minutes, this recipe is a great protein-rich main course that can be used for tacos, burrito bowls, or served with your favorite weeknight sides!

I don’t know what happened to me last Sunday. Suddenly, this huge burst of energy came from somewhere, and all I wanted to do was cook! I got started just past noon and by the end of the day I had cooked and photographed five recipes. When supper time came around, I was still going strong in the kitchen but had to start thinking about getting something ready for our dinner.

Cilantro Lime Shrimp in a cast iron skillet with garlic bread on the side.

I really wanted something with shrimp and Tex-Mex flavors, so I just started gathering up anything that I thought might go well together. The end result was this really tasty Cilantro Lime Shrimp.

This was just enough for the two of us for Sunday night supper. Even better with the garlic toast alongside to soak up all the delicious juices.

And did I mention it’s really quick to make? In less than 30 minutes, we sat down at the table and shared this beautiful shrimp right out of the skillet!

Why We Love This Recipe

  • You’ll have a protein-rich seafood dinner ready to serve in under 30 minutes.
  • The pan juices are so flavorful that you can enjoy them on their own with a slice of garlic toast.
  • Simple ingredients easily accessible at any grocery store.
  • Scales up to feed a crowd or makes a delicious supper for two.
  • Cilantro and lime are a perfect combination to elevate shrimp make it taste rich yet fresh at the same time.
  • Easily adapted to use your favorite herbs and citrus and to adjust the heat level.

Ingredient Notes

  • Shrimp (the star of this recipe is beautiful fresh shrimp; make sure to peel and devein them)
  • Butter and olive oil (the combination of fats gives a rich flavor to the finished pan sauce)
  • Garlic and onion (this pair of ingredients compliments the flavor of the shrimp)
  • Chopped jalapeno (fresh jalapeno adds a kick of heat to the shrimp but can be omitted if you don’t like much spice)
  • Red pepper flakes (another way to boost the spiciness of the dish)
  • Mexican oregano (a bit bolder flavor than Mediterranean oregano; if you only have the regular Mediterranean version, that’s fine!)
  • Roma tomatoes (freshly diced tomatoes create a sauce that is beautifully colored with a slightly acidic taste)
  • Lime juice (adds a pop of freshness and acidity typical of Mexican cooking)
  • Salt and pepper (balance all the flavors in the dish)
  • Cilantro (it wouldn’t be cilantro-lime shrimp without the cilantro; fresh chopped cilantro is a MUST in this dish for flavor, texture, and freshness)

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How To Make Cilantro Lime Shrimp

I start out by chopping a couple of cloves of garlic, a medium onion, and one fresh jalapeno.

👉 PRO TIP: Most of the heat in fresh jalapenos is in the ribs and seeds. If you’d like yours on the milder side, remove those. If you like it spicy, leave the seeds and ribs in when chopping.

Place a heavy skillet over medium-high heat and add the butter and olive oil. Of course, I used a black cast-iron pan. I just love the way they heat up and hold the heat steady.

Onion, garlic, and jalapeno cooking in a cast iron skillet.

When the butter and oil are melted, add in the garlic, onion and jalapeno. Cook those together, stirring, for a few minutes until the onion begins to wilt.

Adding red pepper flakes and oregano to skillet.

Next, add the red pepper flakes and oregano. Continue cooking until the onions are translucent.

Chopped Roma tomatoes added to the mixture in the skillet.

Add the chopped tomatoes. Cook, stirring often, until they’re nicely wilted. Once they’ve cooked down add the shrimp. Cook and stir until the shrimp are just done.

It shouldn’t take more than 4 or 5 minutes. Watch them carefully since shrimp cook so quickly.

Adding lime and final seasonings to the skillet.

When the shrimp have turned opaque, add the salt and pepper along with the juice and zest of a lime. Stir together for a few seconds. Remove the pan from the heat and stir in the chopped cilantro.

Cilantro Lime Shrimp in a cast iron skillet with garlic bread on the side.

Recipe Success Tips

  • For best results, use fresh raw shrimp. They’ll absorb the flavors much more than frozen shrimp will.
  • Cilantro should be added after everything is cooked to make sure it keeps its bright, fresh flavor.
  • Heat the butter and oil over medium high heat to get a good sear on the veggies which will develop depth of flavor in the sauce. Use a heavy bottomed skillet (cast iron is recommended).
  • Leave the tails on the shrimp (they add loads of flavor).


  • If you just really don’t like the flavor of cilantro (and I know some people really don’t!), try substituting an equal amount of freshly chopped basil.
  • Swap lemon juice for the lime juice for a unique, but equally delicious, recipe.
  • Use a different variety of tomatoes in your recipe. Heritage varieties are especially good at the peak of their season.

How to Serve Cilantro Lime Shrimp

  • Wrap it in warm tortillas for fresh shrimp tacos.
  • Serve with a side of your favorite sourdough bread to soak up the flavorful pan sauce.
  • Serve on a bed of rice with pico de gallo, sour cream, and lettuce for a fun shrimp burrito bowl.
  • Toss into fresh, hot pasta for a beautiful summer dinner dish.
  • Serve with your favorite weeknight sides like my Sweet and Sour Cucumber and Vidalia Onion Salad.

Questions About Cilantro Lime Shrimp

Can I freeze this recipe?

Allow the finished recipe to cool completely, then transfer to a freezer safe storage bag and remove as much air as possible. Seal the bag and store in the freezer for up to 2 months. Thaw overnight in the fridge when you’re ready to use.

How long will this keep in the refrigerator?

Cooked seafood keeps for 2-3 days refrigerated. However, it’s always best when eaten the same day and this dish tastes best when consumed immediately after cooking.

Does this taste like the Costco cilantro lime shrimp?

This recipe is better in my opinion, because it’s made with a light homemade tomato sauce that is unmatched in the Costco version. Homemade is always best!

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!


Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe
Cilantro Lime Shrimp in a cast iron skillet with garlic bread on the side.

Cilantro Lime Shrimp

Easy and flavorful, this Cilantro Lime Shrimp is a quick saute of shrimp in a cilantro-lime-tomato sauce with all the flavors of Mexico.
5 from 8 votes
Print It Rate It
Course: Main Dishes
Cuisine: Southwestern
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 196kcal
Author: Lana Stuart


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 jalapeno finely chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon Mexican oregano
  • 2 roma tomatoes chopped
  • 1 lime zest and juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound shrimp split and deveined
  • 2 tablespoons chopped cilantro


  • Melt the butter and oil in a heavy skillet over medium-high heat.
  • Add the garlic, onion and jalapeno.
  • Cook, stirring until the onion begins to wilt, approximately 3 minutes.
  • Add the red pepper flakes and oregano.
  • Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
  • Add the tomatoes.
  • Cook, stirring occasionally, until the tomatoes are soft.
  • Add the shrimp, zest and lime juice, salt and black pepper.
  • Cook until the shrimp are just opaque. Be careful not to overcook.
  • Remove the pan from the heat and stir in the cilantro.


  • For best results, use fresh raw shrimp. They’ll absorb the flavors much more than frozen shrimp will.
  • Cilantro should be added after everything is cooked to make sure it keeps its bright, fresh flavor.
  • If you just really don’t like the flavor of cilantro (and I know some people really don’t!), try substituting an equal amount of freshly chopped basil.

Nutrition Information

Serving 1 | Calories 196kcal | Carbohydrates 7g | Protein 24g | Fat 8g | Saturated Fat 3g | Trans Fat 1g | Cholesterol 293mg | Sodium 1202mg | Potassium 247mg | Fiber 2g | Sugar 2g | Vitamin A 449IU | Vitamin C 20mg | Calcium 189mg | Iron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!
5 from 8 votes (6 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This is one of my favorite meals to cook and my family’s fav to eat! It is flavorful and delicious (plus easy to make!).

  2. 5 stars
    This is a delicious and quick meal to make! I always add an extra jalapeño for more kick, but wonderful when made as is!

    1. Heat level is definitely a personal preference and this recipe is easy to adjust. Glad you like it!

  3. This sounds super tasty, but is the sodium content a misprint, in the Nutr. Info? It seems like an awful lot per serving.

    1. The recipe card application that I and many other bloggers have, uses the Spoonacular API to calculate the nutrition information. I don’t calculate and enter it manually. No machine-done nutrition calculation can be 100% correct, so that’s why I include the disclaimer below the recipe card. I did run a re-calculation on this recipe based on 4 servings rather than 2 and that result is now displayed.

  4. Lynda Hertel says:

    Wow! This was so delicious! I threw in some mushrooms and didn’t have Mexican oregano so I used regular. My daughter who was going out to eat was so sad she didn’t get to eat this!

  5. LANA! SERIOUSLY. This shrimp was amazing. I threw in a splash of tequila with the lime juice, served it with some crusty baguettes. Honestly, this recipe is a keeper. Fantastic job!

    1. Lana Stuart says:

      Thanks Erin! It’s always a hit here, too.

  6. Lyla Hassan says:

    Thanks, Lana for this amazing recipe…It’s on my list for coming weekend for sure :)

  7. Loved this recipes. I have made this many times and it is a favorite of ours. I usually mix in a half box of orzo with it. I used my own fresh herbs (oregano and cilantro) and it is to die for.

  8. Betty Woodard says:

    Just had to let you know this is the best shrimp recipe I have ever tried…have made it so many times for us and company..I always triple it so we will have enough and than we lick the bowl clean after everyone leaves..lol

    1. Lana Stuart says:

      Thank you so much for letting me know that you enjoy it! We love it, too :-)

  9. I’ve made this dozens of times. Whole lime is perfect by the way!
    This is a staple in my house because I almost always have the ingredients for it. We’ve been basically snowed in and never got to go grocery shopping this week, so I threw this together for another quick, tasty meal.

    1. Lana Stuart says:

      I’m so glad you like it, Melissa. It’s one of my favorites, too!

  10. great recipe, very flavorful. I will suggest one thing, leave out the lime or add just a few drops. 1 whole lime over powers the flavors, at least for me, and I only used 1/2 a lime. Served over steamed rice.

    1. Lana Stuart says:

      Thanks for your thoughts, Miguel. However, I personally think the lime is just right. Not at all overpowering.

  11. Love this receipe. I use Rotel cilantro lime, instead of the Roma’s. excellent dish.

  12. Ginger Gaubert says:

    Made this for dinner last night–so fresh, yummy, and healthy! The hubby loved it.

    1. What did you cook with it? Rice? Pasta?

      1. Lana Stuart says:

        We just eat it on its own with garlic bread. It would probably be good with rice.

  13. Mmmmmm shrimp, cilantro, lime…. I could eat this every single day. Sadly no fresh shrimp in Nantes so I might be reduced to making this with scallops. Delicious!

  14. Heather S. says:

    I had some shrimp thawed and wasn’t sure what to do with them. I remembered seeing this recipe on Pinterest and made it tonight. I left out the jalapeno because I didn’t have one. It was really delicious. I wouldn’t change a thing! Next time, I probably won’t put in the jalapeno because it was just right without it. It’s a definite keeper! Thank you for sharing!

  15. Is this spicy??? I’d love to try but can’t have spicy foods, doctor’s orders. :(

    1. Lana Stuart says:

      It has garlic, onion, and jalapeno in the recipe so, yes, it is a little spicy.

  16. I have made this several times, it is my husbands favorite meal and he doesn’t particularly like shrimp, but he loves this! Thanks for sharing this recipe, it is amazing.

    1. Lana Stuart says:

      I’m so glad to hear that, Peggy! It turned out pretty good for something I just threw together one Sunday afternoon :-)

  17. I made this for dinner tonight. Doubled the sauce. I made lime cilantro rice and put shrimp on top. It was fantastic!! It will be my go to company coming at the last minute recipe. Thanks!!

  18. I made this last night with crablegs and garlic bread and it was delicious! It really hit the spot and my mom and 7 yr old also really enjoyed it. Thanks!

    1. Lana Stuart says:

      So glad you enjoyed it, Crystle.

  19. Instant hit at the dinner table! Thanks!

  20. Maria Kollision says:

    That looks so good! I’m working on my food photography skills, but they’re pretty abysmal so far… what sort of a camera/lighting setup do you use? The results are quite nice. :)

    1. Lana Stuart says:

      Hi Maria,

      I shoot with a Nikon D90 camera in natural light. The primary lens that I use is a 50mm/f1.8.

  21. So in love with this. I just made it – served over dumpling squash. Going back for seconds now . Thank you :)

  22. This was fantastic! I made some minor alterations: left half of the seeds in the jalapeno, added 2-3 times the garlic, and TONS of cilantro. As a side dish, I made some white rice in my rice cooker, but used 2 chicken stock cubes in the water to give it some extra flavor. Served the shrimp in a bowl over the rice and it mixed together perfectly.

    The heat from the spice/peppers was perfect. I loved this and will make it many more times! Thanks!

    1. Lana Stuart says:

      So glad you enjoyed it, Megan.

  23. Absolutely delicious!! I will make this again and again and again! Thanks :)

  24. Oh my goodness this is the best ever…I make it about four times a year..could make it every day lol.I do double the sauce because that is the best to eat on your toast..Makes me hungry talking about it..

  25. How would I do this with chicken instead of shrimp? I love the cilantro and lime, but I’m allergic to shrimp!

    1. Lana Stuart says:

      I suppose you’d just substitute the same amount of chicken for shrimp. I’d try boneless, skinless chicken cut into bite-sized pieces.

  26. This was SO awesome! I used the leftovers in a tortilla and added avacado! Shrimp taco yum yum!

  27. Pam Hubler says:

    Awesome recipe! Thanks! Even my kids ate it. :)

    1. Lana Stuart says:

      So glad you enjoyed it, Pam!

  28. I was just wondering what I can serve this with or over. Maybe angel hair & marinara?? Steaks?? It looks amazing!!

    1. Lana Stuart says:

      Hi Janine – Since this recipe has Mexican flavors in it, I probably wouldn’t pair it with marinara. Honestly, we just eat it on its own with some good bread. It’s also great with a Mexican style rice or as you suggested alongside a steak. It has big, bold flavors so you’ll want to keep that in mind when pairing it with other foods.

  29. Helen Nephew says:

    I made this tonight and had it with rice and it is delicious…..i will make it again

  30. Made it with black beans and sour cream. :) It was so good! Awesome recipe with just the right amount of spicy. :)

  31. Made it tonight! It was VERY tasty!

    1. Lana Stuart says:

      So glad you liked it!

  32. What size shrimp did you use? I can’t wait to try and make this!

    1. Liz – If I remember correctly, I used large (31-35) shrimp for this. The size doesn’t really matter, though. You can use whatever size you want.

  33. Spectacular. I added some chopped spinach for some extra nutrition and it was amazing.
    Thanks for the great recipe!

  34. This dish is fantastic! I found this about a month ago. I’ve made it twice. Even my child, whose not so fond of spicy, loved it! I did add some finely chopped red/green bell pepppers. Great post. Thx.

  35. Jessica Peterson says:

    Delicioso!!! We made this last night and it was great! I left out the butter and added a little more salt. Yummo! Thanks…

  36. I made this tonight – it was DELICIOUS!

  37. Thank you for sharing your recipe. Made it for dinner last night and it was amazing. Will definitely make again.

  38. Penny Calhoun says:

    I want you to know this was the easiest shrimp and the best tasting shrimp recipe I have ever made. My family went crazy! Rest assured I’m not some little new bride who dosen’t cook much. I’m a 66 YO granny who cooks all the time. I’ve been cooking since I could push a chair over to a gas stove and stir a pot of cooked Jello Pudding. Shrimp is always my favorite, honey, in one night it jumped to the top of my favorites!

    1. Penny – I’m so happy to hear that you liked this recipe. It’s one of our favorites, too. I hope you’ll visit the blog again and find more recipes to enjoy.

      1. Penny Calhoun says:

        I have made this several times since I wrote last. For Christmas I have a very long fish dish and I grilled snapper (any white fish would do, even tilapia) and laid that out on the platter and used this as a sauce on top. Kids, it was amazing!

        1. What a great idea! I’m going to try that myself!

  39. Look delishh!! What kind of side will be good with it? Bread? What kind of bread?

    1. Hi EVa – I just served garlic bread with this.

    2. I put the stuff over pasta, yum!

  40. Found this recipe on Pinterest, and boy am I glad! This was fantastic. We spread Italian bread with a garlic olive oil spread that our grocery store sells, and we grilled the bread. My fiance and I devoured this pretty quickly!

  41. It turned out amazing!!! Yum. My husband really enjoyed it!

  42. Made this tonight & LOVED it. Will be adding this into my favorites for sure. Thank you!! :)

  43. OMG! Well I left out the onions and only did 1 garlic clove, then at the end also cut avocado. Hubby’s not home yet, I wish I could just eat the rest of his portion! I WANT MORE! Thanks so much to you or whoever posted it on Pinterest! I stepped out of my shell and enjoyed every bite!

  44. I also found this on Pinterest. Made it tonight and turned out really well. I paired it with tortillas. Thanks for sharing!

  45. This recipe is BEYOND good! My husband and I have made it at least every other week since first trying it. We mix in some cooked orzo (my favorite) or rice (his favorite) and we use rock shrimp. Thanks so much for this wonderful dish!

  46. Hi! I found this on Pinterest weeks ago and have made it 3x since, with either chicken or shrimp and always with more tomatoes. Love it with Cuban bread. Thanks so much!

  47. I found this on pinterest and made it tonight along with some mashed red potatoes. My husband raved! Thanks for a great recipe!!

  48. Made this dish last night. Very simple and DELICIOUS.
    Next time I am trying it over Quinoa or maybe pasta with sprinkle of parm cheese. YUM!

  49. I found this on Pinterest a while ago and made this tonight for dinner–AMAZING. Wish I’d made it sooner!

  50. I made this last night for dinner and it was great, maybe a little more red pepper flakes next time but other than that I would keep it just the same. Thank you for a great recipe!

  51. Hey there, found the recipe on Pinterest yesterday, and made it tonight. It was so yummy! I’ll make it again, but next time, I’ll double the sauce ingredients. Out philosophy is you can never have enough sauce! Thank you!

  52. This really is a delicious dish. Made this but with serrano chiles and double the amount of red pepper and and additional half of a lime and 1 tbsp. of tequila blanco. Also tried it with chipotle a diff. time and always toasted bolillo pan. Thanks loved!

  53. I made this last night and served it over some thin wheat pasta with toasted oilve oil bread rubbed with fresh garlic……WOW-oh-WOW! The only other thing I did was to marinate the shrimp in the lime juice for about 15 minutes before cooking. Great recipe Lana!

  54. I just found this on Pinterest and made it for dinner tonight… DELISH! Will look around your blog for more recipes!

  55. Kevin (Closet Cooking) says:

    Looking good! This is one of my favourite ways to do shrimp!

  56. Bryan & YiRan says:

    This looks wonderful – YiRan loves her shrimp, so we may be making this soon!

  57. I found this on pinterest and made it tonight in observance of ash Wednesday. Delish!!!! I am adding your blog to my google reader. Thanks!!

    1. I’m so glad you enjoyed it, Marcie! Funny how a recipe I put together at the end of a long day, almost as an after thought, has turned out to be so popular.

  58. Forgot to mentioned that I paired it with fried plantains! Truly delicious!

  59. Just tried this dish today… Ah-mazing and so easy to make! I an not the greatest cook and this made me feel like a superstar! Thank you for the recipe!!

    1. I’m so glad you enjoyed it!

  60. Brian @ A Thought For Food says:

    When my husband tells me that cilantro has no place in any dish, I’m going to just show him this recipe and tell him he’s wrong (because we always need to have the opportunity to do that).

  61. Queen of Quirky says:

    I made this tonight and added some fresh mushrooms, because I had them. Served with two warm corn tortillas. Very yummy and fresh tasting. (I used a little less butter…well, because it’s January and I’m still trying to be good.)

  62. THIS WAS AMAZING! I left out the butter and oil and it was still the most delicious thing I’ve made in awhile!

    1. Thanks, Suzanne! So glad you enjoyed it.

  63. I wondering if anyone tried this cold as a shrimp salad kind of thing. Could you cook it and then refrigerate it? How would it be the next day? Thanks!

    1. Robyn – I’ve never tried it cold. Personally, I don’t think I’d enjoy it as much that way. If you try it, let us know how it was!

  64. Betty Woodard says:

    Oh my gravy ! this was soooo good..my husband loved it also..I will make more of the broth next time..just poured it over the toasted bread and ..yummie..It was just so good

  65. I just made this. It’s delicious!! Very good job. :) Mine came out a little more watery than it was probably supposed to, because I used frozen shrimp, but it’s still wonderful. I’m putting mine over rice. I love it. :)

  66. Janel @ Hating Martha says:

    This looks so good. It is 10:30pm here and I am off to try it…I just can’t wait!

  67. Just came cross this page and was wondering for ideas as a side dish? Making this for my mom’s bday on Wed! :)

    1. This is great served over angel hair pasta with a big tossed salad and lots of garlic bread! It would also be good with a side of cilantro-lime scented rice. Hope that helps.

      1. Thank you, Lana! It was very helpful! Btw, made this dish for my mom tonight for her bday and she LOVED it! Thanks for sharing! :)

        1. So glad she liked it, Cindy!

  68. Sapphire @ Life with My Pollitos says:

    A definite add into my menu for next week. Can’t wait. Thanks for sharing.

  69. Brighton Restaurants says:

    Looks scrumptious. Cheers !

  70. Angie @ Bigbearswife says:

    love adding lime to dishs, makes it taste “fresh” to me

  71. Thanks for the recipe I found this via tastykitchen we were in heaven last night– added a little extra lime and 1 more tomato and it was great!

  72. Oh how I want that kind of burst of energy, Lana! This looks so good.

  73. what a delightful dish!!! I added a cup ofclamato juice gave me more
    sopping’s for chunks of french bread..

    1. Good idea, Nancy. I just might try that myself next time.

  74. This shrimp sounds so fantastic! Cilantro & lime definitely go very well here =)

    1. Yes, cilantro and lime are a perfect pair aren’t they?

  75. yup, gonna start calling you kin alright, grilled mexican shrimp last night… love everything you got going on here, the lime esp with the spices sounds like it makes for one fine tasting dish…

    1. It was fine eating, Drick. Mighty fine.

  76. I love it when the pantry opens up its magic doors and gives just the right ingredients for something new, unique and exciting!! I can’t wait to try this. I’m going to serve it w/ orzo or basamati rice that I’ve added lemon juice to the water. Yumm-mo!!

    1. Tracey – That sounds like the perfect thing to go with this recipe! Yum.

  77. Barbara | Creative Culinary says:

    First of all Lana, next time you get that burst of energy I would like to chat…I think you must have some of mine!

    Second…what a great dish and it reminds me of my methodology…often not great planning ahead as much as seeing what is available and making them work together. You’ve had a stellar result!

    1. Barbara – Those little bursts don’t come very often. When they do I take full advantage!

  78. I’m OBSESSED with shrimp!!! This is just making me drool!

    1. Try it, Casey. I’m sure you’ll love it.

  79. It looks mouth-watering. Wonder if I could make this and have it turn out this good—nah, probably not. Great job.

    1. You could and it would probably be ten times as good!

  80. This looks amazing! I am always looking for shrimp dishes in the summer, I’ll definitely give this one a try!

    1. Hope you enjoy it, Hatsie.

  81. Oh my gosh! This looks absolutely delish!

  82. That sounds wonderful. Love the flavor combinations going on here, and the photo of the dish is fantastic!

    1. Thanks, Eva. The flavor was great.

  83. I *love* everything in this dish! Sounds like a perfect summertime treat!

    1. Not bragging, but it really did turn out great if I do say so myself :-)

  84. Feast on the Cheap says:

    5 new recipes in one day? I bow to you

    1. LOL. It was probably a one-time only thing!

  85. Renee (kudos kitchen) says:

    Love cilantro, love lime, love shrimp. Guess I’d love this recipe too . Yum!

    1. Renee, if you like cilantro and lime you’ll love this.

  86. Sommer@ASpicyPerspective says:

    This looks like a dish my family would devour in moments!

    1. Sommer – it took the two of us about 15 minutes to totally clean the skillet. It was that good!

  87. I really really like this dish!! Looks delicious!!

    1. Give it a try, Aggie. I’m sure you’ll enjoy it.

    1. Thanks, Kay. It turned out so good for something I just threw together!