One-Skillet Lime Cilantro Shrimp
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.
I typically take a shortcut and buy peeled and deveined, sometimes tail on and sometimes tail off. This shrimp recipe is 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. Both herbs add flavor, freshness, and an element of elegance.
This recipe is featured in my book, Joy Bauer’s Superfood! To learn more, click here.
Love shrimp? Try my lightened up Coconut Shrimp.
One-Skillet Lime Cilantro 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
- In a large bowl, combine the oil, lime juice, shallot, garlic, salt, and cilantro. Add the shrimp and toss to coat.
- Liberally mist a large skillet with olive oil spray and warm over medium-high heat. Add half of the shrimp to the skillet and cook, undisturbed, for 2 minutes. (It’s important to add only half the shrimp, so as not to overcrowd the pan and allow the shrimp to sear.) Flip and cook for another 2 minutes, or until the shrimp is cooked through.
- Transfer to a plate and cover to keep warm. Reapply oil spray and repeat with the remaining shrimp. Transfer to a serving plate, season with additional salt and pepper, and garnish with cilantro and lime slices.
