Bright, punchy, and fast enough for a weeknight, this lime cilantro shrimp is a simple recipe you’ll want to keep in your back pocket for Taco Tuesday or any day you’re craving big flavor, little effort.
These lime cilantro shrimp are the perfect way to amp up tacos, salads, or rice bowls.
The shrimp are briefly marinated in a bright, citrusy cilantro-lime sauce, quickly seared until lightly charred, and finished with a simmered pan sauce that keeps any of that delicious marinade from going to waste.
What I love most is how adaptable it is depending on what you’re craving. I love these juicy shrimp on a big, crunchy salad with radishes, cucumbers, and crisp green lettuce. The warm shrimp and extra sauce double as dressing and it works so well with crisp, cold vegetables. But they’re just as good piled on top of charred tortillas for tacos or spooned over warm rice and beans.
If you’re starting to crave warm-weather dinners like I am, you’ll want to add this recipe to your grocery list for the week. It may still be March, but that doesn’t mean we can’t pretend it’s July, and these bright, herby, citrusy shrimp will transport you straight to a warm summer day.
How to make these lime cilantro shrimp
Fortunately, this recipe is as easy as it is tasty.
What you need
- Shrimp: I recommend colossal, jumbo, or extra-large shrimp, peeled and deveined. They’re easier to get a gorgeous sear on them without worrying about them becoming overcooked.
- Marinade: Lime zest and lime juice, cilantro, garlic, jalapeño, honey, and extra virgin olive oil.
- For serving: Cotija cheese, sliced red onion, extra cilantro, lime wedges.
How to make it
Step 1: Season the shrimp.
Pat shrimp dry, toss with kosher salt, and refrigerate while you prepare the lime-cilantro marinade.
Step 2: Blend the marinade.
Pulse lime zest and juice with cilantro, garlic, jalapeño, olive oil, and honey in a food processor until saucy. Season to taste.
Step 3: Marinate briefly.
Toss shrimp with the marinade and refrigerate for 10 to 15 minutes. This marinade has quite a bit of lime in it, so don’t marinate longer than 1 hour; the shrimp may become mushy.
Step 4: Sear the shrimp.
Use tongs to transfer the shrimp to a hot skillet and cook in batches until lightly charred and cooked through. Transfer to a platter and keep warm. Be sure not to dump all the shrimp and marinade into the skillet at once; they will steam instead of sear.
Step 5: Simmer the sauce.
Pour the leftover marinade into the skillet, bring to a boil, then simmer briefly until slightly darkened and thickened.
Step 6: Finish and serve.
Spoon sauce over shrimp and top with cilantro, cotija, jalapeño, and red onion. Serve with lime wedges.
How to serve lime cilantro shrimp
On salads
Serve over romaine or mixed greens with radishes, cucumber, avocado, or halved cherry tomatoes. The warm shrimp slightly wilt the greens and act as a built-in dressing.
For tacos
Pile onto charred corn tortillas with shredded cabbage, crema or sour cream, cotija, and pickled red onions (instead of raw).
In burrito bowls
Spoon over warm rice and black beans and serve with grilled peppers, corn salsa, and guacamole.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat very dry so they sear instead of steam.
Why cook the marinade after?
Boiling the marinade turns it into a safe, flavorful finishing sauce and reduces food waste.
How long should shrimp marinate?
Just 10 to 15 minutes. 30 minutes is okay if you need the extra time, but don’t marinate longer than 1 hour. The lime juice is acidic and can start to “cook” the shrimp if left too long.
Is this spicy?
Mild to medium. Remove jalapeño seeds for less heat or add extra for more.
What else can I serve it with?
This would be delicious with cilantro rice, grilled vegetables, tortilla chips, or stuffed into quesadillas.
Lime Cilantro Shrimp
Equipment
Ingredients
- 2 pounds jumbo shrimp (size 21/25; peeled and deveined)
- 1½ teaspoons kosher salt (plus more to taste)
- 1 teaspoon lime zest (yield from about 1 lime)
- 1½ tablespoons lime juice (yield from about 2 limes)
- 1 cup cilantro (loosely packed)
- 3 cloves garlic (peeled)
- 1 jalapeño (trimmed)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 2 tablespoons neutral oil (for frying; divided)
For serving:
- Cilantro (minced)
- Cotija cheese (crumbled)
- 1 jalapeño (trimmed and thinly sliced)
- ¼ red onion (peeled and very thinly sliced)
- 1 lime (cut into wedges)
Instructions
Prepare the shrimp:
- Pat the shrimp dry and transfer them to a large bowl. Season with 1½ teaspoons kosher salt. Refrigerate until needed.
Prepare the marinade:
- Place the lime zest, lime juice, cilantro, garlic, jalapeño, extra virgin olive oil, and honey in a food processor. Pulse until a sauce forms. Taste and add a pinch of kosher salt. If you prefer a sweeter marinade, add a teaspoon more honey.
Marinate the shrimp:
- Pour the marinade over the shrimp and transfer to the refrigerator for 10 minutes.
Fry the shrimp:
- Heat 1 tablespoon neutral oil in a wide skillet over medium-high heat. Once very hot, use tongs to arrange half the shrimp in an even layer. Don’t pour the shrimp with the marinade into the skillet, as they will steam instead of sear. Cook for 2 to 3 minutes and then flip. Continue cooking 3 to 4 minutes, depending on the size of your shrimp. Transfer to a serving platter. Loosely tent with aluminum foil to keep warm.
- Carefully wipe out the skillet and add 1 tablespoon neutral oil. Return the heat to medium-high. Once hot, fry the remaining shrimp in an even layer and transfer to the platter. See Note 1.
Finish the sauce:
- Carefully wipe out the skillet once more. Pour the marinade from the bowl into the skillet. Bring to a boil. Reduce the heat to low and simmer for 1 to 2 minutes. It will darken in color. Taste and add salt and pepper. Turn off the heat.
To serve:
- Spoon the sauce over the cooked shrimp. Garnish with minced cilantro and cotija cheese as well as slices of jalapeño and red onion. Serve with lime wedges. Enjoy!
I made this tonight for dinner and it was to die for. Served over cilantro rice with steamed snap peas. Will definitely make this again.
I’m so happy you enjoyed it – thank you for the comment!