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.
Is this spicy??? I’d love to try but can’t have spicy foods, doctor’s orders. :(
It has garlic, onion, and jalapeno in the recipe so, yes, it is a little spicy.
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.
I’m so glad to hear that, Peggy! It turned out pretty good for something I just threw together one Sunday afternoon :-)
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!!
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!
So glad you enjoyed it, Crystle.
Instant hit at the dinner table! Thanks!
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. :)
Hi Maria,
I shoot with a Nikon D90 camera in natural light. The primary lens that I use is a 50mm/f1.8.
So in love with this. I just made it – served over dumpling squash. Going back for seconds now . Thank you :)
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!
So glad you enjoyed it, Megan.
Absolutely delicious!! I will make this again and again and again! Thanks :)
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..
How would I do this with chicken instead of shrimp? I love the cilantro and lime, but I’m allergic to shrimp!
I suppose you’d just substitute the same amount of chicken for shrimp. I’d try boneless, skinless chicken cut into bite-sized pieces.
This was SO awesome! I used the leftovers in a tortilla and added avacado! Shrimp taco yum yum!
Awesome recipe! Thanks! Even my kids ate it. :)
So glad you enjoyed it, Pam!
I was just wondering what I can serve this with or over. Maybe angel hair & marinara?? Steaks?? It looks amazing!!
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.
I made this tonight and had it with rice and it is delicious…..i will make it again