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.
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!
— This post was originally published on June 7, 2011. It has been updated with additional information.
Recipe Snapshot: Cilantro Lime Shrimp
Cuisine: American
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 4
Primary Ingredient(s): Garlic, onion, jalapeno, tomatoes, shrimp, cilantro
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“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!).”
— Alyssa
What Makes This Recipe Special
- You’ll have a protein-rich seafood dinner ready to serve in under 30 minutes.
- The pan sauce is so flavorful that you can enjoy it on its 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 perfect with shrimp for a rich yet fresh flavor.
- It’s easily adapted to use your favorite herbs and citrus and to adjust the heat level.
Ingredient Notes
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- Shrimp — The star of this recipe is beautiful, fresh shrimp. Make sure to peel and devein them or purchase peeled, deveined shrimp. Frozen shrimp may also be used. Thaw and drain them well before adding to the recipe.
- Chopped jalapeno — Fresh jalapeno adds a kick of heat to the shrimp, but may be omitted if you don’t like much spice.
- Mexican oregano — It’s a bit bolder 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.
- 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.
Variations and Substitutions
- 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 lime juice for a unique yet 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 Make Cilantro Lime Shrimp
STEP 1. 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.
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STEP 2. When the butter and oil are melted, add in the garlic, onion and jalapeno.
STEP 3. Cook those together, stirring, for a few minutes until the onion begins to wilt.
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.
STEP 4. Next, add the red pepper flakes and oregano.
STEP 5. Continue cooking until the onions are translucent. This step takes about 3 minutes.
STEP 6. Add the chopped tomatoes.
STEP 7. Cook, stirring often, until the tomatoes are nicely softened.
STEP 8. Add the shrimp along with the lime zest and juice, salt, and black pepper.
STEP 9. Cook and stir until the shrimp are just opaque. It shouldn’t take more than 4 or 5 minutes. Watch them carefully since shrimp cook so quickly.
STEP 10. When the shrimp have turned opaque, remove the pan from the heat and stir in the chopped cilantro.
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).
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
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.
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.
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!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Cilantro Lime Shrimp
Ingredients
- 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 pound shrimp split and deveined
- 1 lime zest and juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
- Melt the butter and oil in a heavy skillet over medium-high heat.1 tablespoon butter, 1 tablespoon olive oil
- Add the garlic, onion and jalapeno.2 cloves garlic, 1 medium onion, 1 jalapeno
- Cook, stirring until the onion begins to wilt, approximately 3 minutes.
- Add the red pepper flakes and oregano.¼ teaspoon red pepper flakes, ½ teaspoon Mexican oregano
- Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
- Add the tomatoes.2 roma tomatoes
- Cook, stirring occasionally, until the tomatoes are soft.
- Add the shrimp, zest and lime juice, salt and black pepper.1 pound shrimp, 1 lime, ½ teaspoon salt, ½ teaspoon 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.2 tablespoons chopped cilantro
Notes
- 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
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.
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!
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!
I found this on pinterest and made it tonight along with some mashed red potatoes. My husband raved! Thanks for a great recipe!!
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!
I found this on Pinterest a while ago and made this tonight for dinner–AMAZING. Wish I’d made it sooner!
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!
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!
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!
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!
I just found this on Pinterest and made it for dinner tonight… DELISH! Will look around your blog for more recipes!
Looking good! This is one of my favourite ways to do shrimp!
This looks wonderful – YiRan loves her shrimp, so we may be making this soon!
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!!
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.
Forgot to mentioned that I paired it with fried plantains! Truly delicious!
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!!
I’m so glad you enjoyed it!