One-Skillet Cilantro Lime Shrimp
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.
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
• To perfectly sear your shrimp:
-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.
-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.
Nutrition Information per serving
Calories: 150Carbohydrates: 1gProtein: 31gTotal Fat: 3g— Unsaturated Fat: 3g— Saturated Fat: 0gCholesterol: 245mgSodium: 260mgPotassium: 418mgFiber: 0gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.