One-Skillet Cilantro Lime Shrimp
If you’re hungry for something bright and flavorful, this One-Skillet Cilantro Lime Shrimp is calling your name.
People always ask me what’s in my fridge or freezer. Here’s one thing you’ll always find: frozen shrimp. It’s budget-friendly, easy to cook with, and a great source of lean protein. It’s a no-fail solution for hectic weeknights when you don’t know what to cook and don’t have a ton of time.
Why you’ll love this recipe:
- Cilantro and lime is a flavor match made in heaven: The bright, zippy duo brings major freshness and flair to every single shrimp.
- Dinner’s done in a flash: We’re talking start-to-finish in 20 minutes—faster than takeout and way more satisfying.
- Shrimply irresistible: Juicy, plump, perfectly seared shrimp with a golden edge? Yes, please.
- Plays well with others: Tuck ‘em in tacos, serve
itover grains, or use them to infuse protein into your salad. This shrimp’s got range.
A few personal tips: I typically take a shortcut and buy peeled and deveined, sometimes tail on, sometimes tail off. Also, getting the perfect sear is a bit of a dance—hitting the right skillet temp, finding the ideal cook time, and making sure not to crowd the pan. I’ve provided some tips and tricks below in the notes section to help you.
It’s an easy shrimp recipe that’s always a crowd favorite. The marinade is full of flavor and really jazzes up the shrimp. If you don’t like cilantro, you can swap it for parsley or basil. Both herbs add flavor, freshness, and an element of elegance.
If this recipe hits the spot, I’ve got a few more shrimp creations you’ll want to bookmark. Try my One Sheet Jambalaya with Shrimp and Sausage for a Cajun-inspired feast with smoky depth and a touch of heat, or go for the One Sheet Mediterranean Shrimp with Charred Vegetables, which is packed with colorful veggies and fresh, herby vibes. And if you’re in the mood for a stir-fry, the Asian Shrimp and Broccoli is quick, satisfying, and coated in a yummy savory-sweet sauce. All three are fast, flavorful, and built for busy weeknights—just like this one-skillet shrimp dish.
Love shrimp? Try my lightened-up Coconut Shrimp or 10-Minute Shrimp Kebabs with Miso Scallion Sauce!
One-Skillet Cilantro Lime Shrimp
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lime juice
- 1 shallot, minced
- 2 garlic cloves, minced (or ¼ teaspoon garlic powder)
- ¼ teaspoon kosher salt
- ¼ cup minced cilantro, plus more for garnish
- 2 pounds raw shrimp, peeled and deveined, tail off
- Ground black pepper
- Lime slices for serving
Instructions
- Pat shrimp dry with paper towels before marinating (see notes below). Set aside.
- In a large bowl, combine oil, lime juice, shallot, garlic, salt, and cilantro. Add shrimp and toss to coat. Let them marinate for at least 10-15 minutes to absorb the flavors.
- Liberally mist a large skillet with olive oil spray and warm over medium-high heat. Ensure the skillet is hot before adding shrimp; this helps achieve a good sear. Add only ½ the shrimp to the skillet at a time (each shrimp should have full contact with the pan’s hot surface). Overcrowding the pan can cause the shrimp to steam rather than sear.
- Cook shrimp undisturbed for 2 minutes. This allows the bottom to develop a nice sear. Flip and cook for another 1 to 2 minutes or until cooked through. Shrimp cook very quickly. Overcooking can make them tough and rubbery. Once they turn pink and opaque, they are done. Transfer the first batch of shrimp to a plate and cover to keep warm. Reapply oil spray and repeat with the remaining shrimp.
- Place on a serving plate, season with additional salt and pepper, and garnish with cilantro and lime slices.
Notes
-Pat shrimp dry with paper towels before marinating them. Excess moisture can prevent a good sear–and frozen/thawed shrimp tend to be very wet.
-Try to use shrimp of similar size for even cooking.
-Ensure skillet is very hot before adding shrimp–and stays hot enough throughout cooking process. If necessary, let it reheat slightly between batches.
-Don’t overcrowd pan. Ideally, each shrimp should have full contact with pan’s hot surface for a perfect sear. Cook in batches and let them sit undisturbed on hot pan or skillet for 2 minutes. Flip and allow them to sear on uncooked side another 1 to 2 minutes until opaque and done.
This is a great recipe. The first time I made it it was delicious! The sear on the shrimp was perfect. I have since made it twice and I can’t seem to duplicate the sear like the first time. I don’t move the shrimp, but it never gets a gold brown color. Any suggestions?m
Hi Suzanne. So glad you enjoyed the recipe! To ensure the shrimp become nicely seared on both sides, follow these tips:
1. Pat the shrimp dry with paper towels before marinating them. Excess moisture can prevent a good sear–and frozen/thawed shrimp tend to be very wet.
2. Try to use shrimp of similar size for even cooking.
3. Ensure the skillet is very hot before adding the shrimp, and then stays hot enough throughout the cooking process. If necessary, let it reheat slightly between batches.
4. Don’t overcrowd the pan. Ideally, each shrimp should have full contact with the pan’s hot surface for a perfect sear. Cook them in batches and let them sit undisturbed on the hot pan or skillet for 2 minutes, then flip and allow them to sear on the uncooked side for another 1 to 2 minutes until opaque and done.
Creating the perfect sear is always a dance, but by following these steps, you should have delicious success!
Absolutely delicious!!!!! Thanks, Joy!!
Hi Morgan. We’re so glad you hear you enjoyed it! 🙂