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.
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.
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!
Cilantro Lime Shrimp - Shrimp sauteed in a cilantro-lime-tomato sauce with all the flavors of Mexico. Click To Tweet
How To Make Cilantro Lime Shrimp:
I started out by chopping a couple of cloves of garlic, a medium onion, and a fresh jalapeno that I ran outside and cut from the garden. My jalapenos are a little ahead of my cubanelles and way ahead of my bell peppers!
Next you'll need to grab a heavy skillet, heat it over medium-high heat and add the butter and olive oil. Of course, I used a black cast-iron. I just love the way they heat up and hold the heat steady.
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.
Next, add the red pepper flakes and oregano. Continue cooking until the onions are translucent.
Add the chopped tomatoes and cook, stirring again, 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.
When the shrimp have turned opaque, add the salt, pepper and juice and zest of a lime. Stir together for a few seconds. Remove the pan from the heat and stir in the chopped cilantro.
This recipe served two hungry folks for dinner :-) As they say "your mileage may vary." Be sure to have some garlic bread or garlic toast to soak up all those delicious juices.
Enjoy!
More Seafood Recipes on Never Enough Thyme:
- Oven Fried Shrimp Po'Boy
- Baked Catfish
- Winter Shrimp Salad
- Gazpacho and Garlic Shrimp with Cheese Toasts
- Shrimp and Grits
- Shrimp Creole
cilantro lime shrimp recipes from Other Bloggers:
- Cilantro Lime Shrimp Skewers from Two Peas and Their Pod
- Chipotle Lime Shrimp from Gimme Some Oven
- Linguini with Shrimp and Cilantro-Lime Pesto from Erin's Food Files
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Cilantro Lime Shrimp
Ingredients
- 1 tblsp. butter
- 1 tblsp. olive oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 jalapeno finely chopped
- ¼ tsp. red pepper flakes
- ½ tsp. Mexican oregano
- 2 roma tomatoes chopped
- 1 lime zest and juice
- ½ tsp. salt
- ½ tsp. black pepper
- 1 pound shrimp split and deveined
- 2 tblsp. chopped cilantro
Instructions
- 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.
Notes
Nutrition Information
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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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!
Lana Stuart says
I'm so glad you like it, Lynda!
Erin says
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!
Lana Stuart says
Thanks Erin! It's always a hit here, too.
Lyla Hassan says
Thanks, Lana for this amazing recipe...It's on my list for coming weekend for sure :)
Holly says
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.
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
Lana Stuart says
Thank you so much for letting me know that you enjoy it! We love it, too :-)
Melissa says
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.
Lana Stuart says
I'm so glad you like it, Melissa. It's one of my favorites, too!