Cilantro Lime Shrimp

Cilantro Lime Shrimp. Best shrimp ever cooked in a hot skillet with cilantro, lime, and garlic. This 15-minute recipe is insanely good.

Appearance and taste-wise, it looks like it came straight from the best restaurant in town since I cooked it in a hot cast-iron skillet with fresh cilantro and lime. In actuality, things have improved.

Much more effective, as well as far less expensive.

Currently, I’m in a cilantro lime tizzy. My fridge is packed with cilantro and limes from the cilantro lime chicken I did a few days ago, so what should I do with all of them?

You can see all the beautiful flavors of garlic, cilantro, and shrimp that have been browned on the bottom of the pan. Nobody can resist the allure of what you’ve got to offer.

Grab some orange-lime margaritas to go with this meal while you’re at it.


  • Using a cast-iron skillet is the best way to ensure thoroughly cooked but slightly charred shrimp (we all love the brown pieces).
  • Second, when sauteing the shrimp, begin with olive oil and add butter halfway through. Butter always improves everything!
  • Cilantro and lime juice can go a long way here, where the stems add the most flavor.
  • Cayenne pepper can also be added to the shrimp to give it a little extra oomph.

You don’t want to end up overcooking your shrimp if you take them from heat when they’re all the same shade of pink. A loose C form indicates perfectly cooked shrimp, but a tight C shape indicates overcooked shrimp.

There are only 174 calories in one serving of this meal. It’s time for a meal!


  • 400 g of peeled and deveined jumbo shrimp with tail still on.
  • 4 cloves of minced garlic
  • 3 tablespoons of chopped cilantro including the stem and leaves
  • 2 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • ¼ teaspoon of salt
  • 1 pinch of cayenne pepper
  • 1 tablespoon of unsalted butter
  • Fresh lemon wedges


  1. Salt and cayenne pepper should be sprinkled on the shrimp.
  2. Add the olive oil, garlic, and shrimp to a cast-iron skillet and cook for a few minutes before serving.
  3. Cook the shrimp for another two minutes, stirring frequently.
  4. Add the butter, cilantro, and shrimp, and mix thoroughly. Continue to boil the shrimp by adding the lime juice.
  5. When the lime juice has evaporated and the shrimp are cooked and slightly blackened on the outside, that’s the time you remove the pan from the heat.
  6. Squeeze some fresh lime and serve immediately
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