Whip up these flavorful Cilantro Lime Shrimp with just 5 ingredients! They’re perfect on their own or as a complement to your favorite entrees.
One of the things I love about shrimp is that they cook so quickly on the stovetop, perfect when you have hot weather and don’t want to use the oven or leave the stove on too long.
Case in point, these Cilantro Lime Shrimp.
Cilantro and lime is one of those master combinations that goes well with steak, chicken, fish, and especially shrimp.
How to make Cilantro Lime Shrimp
Start with a few slices of serrano chiles and garlic in a little oil in a hot pan. Add the shrimp, stir a little, cook a little, and when the shrimp are pink, turn off the heat and add the cilantro and lime.
That’s it! Couldn’t be simpler, and now you have a perfect little light meal. I like to wrap mine in a heated tortilla. So good!
Can cilantro lime shrimp be stored?
Store leftovers tightly covered in the refrigerator for up to two days. Heat on stovetop in a skillet over medium-high heat until just warmed through.
5 more quick cook dinner recipes
- Cold Tomato Summer Vegetable Soup
- Classic New England lobster rolls
- Grilled Cheese BLT
- Seared tuna with avocado
- Lamb chops with rosemary and garlic
From the editors of Simply Recipes
Cilantro Lime Shrimp
If using frozen shrimp, thaw them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their salty flavor.
ingredients
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2 tablespoon peanut oilrapeseed oil or rice bran oil
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1 serrano Chile (more if you like it spicy, or just a fraction of one if you want less spiciness), cut into thin rings
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1 to 2 cloves garlicthinly sliced
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1 lb shrimppeeled and deveined
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Kosher salt
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1/4 Cup chopped coriander
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1 to 2 tablespoon lime juice
method
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Heat the oil:
Place a large skillet or wok on your highest burner over high heat. Let the pan heat up for a minute and then add the oil. Heat the oil until it shimmers. When it starts smoking, take the pan off the heat for a moment.
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Put the chillies in the pan:
Toss chilies to brush with oil. Boil 30 seconds.
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Add shrimp and garlic, sprinkle with salt:
Add shrimp and brush with oil. Let the shrimp cook undisturbed for 1 minute before tossing again to sear them a bit. Stir-fry until cooked through, about 2 to 3 minutes.
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Turn off the heat, mix in the coriander and lime juice:
Add coriander and lime juice. stir. Serve hot or at room temperature. Serve alone, over rice, or in a folded, heated flour or corn tortilla.
| nutritional information (per serving) | |
|---|---|
| 201 | calories |
| 9g | Fat |
| 3g | carbohydrates |
| 26g | protein |
