One of the things I love about shrimp is that it cooks up so quickly on the stovetop, perfect when you have hot weather and you don't want to use the oven or have the stove going too long.
Case in point, this cilantro lime shrimp.
If you have shrimp fresh and ready to go, it takes 10 or 15 minutes to cook, tops. If you are starting with frozen shrimp, maybe you have to add another 10 minutes to defrost it.
Cilantro and lime are one of those master combinations that works well with steak, chicken, fish, and especially shrimp.
How to Make Cilantro Lime Shrimp
Start with few slices of serrano chiles and garlic in a little oil in a hot pan. Toss in 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 easier, and now you have a perfect little light meal. I like to wrap mine in a heated tortilla. So good!
What to Eat With Cilantro Lime Shrimp
What will you serve this shrimp with? Try one of these suggestions.
- Mix into cooked pasta.
- Make tacos. Pile corn, shredded cabbage, red onion or scallions, cheese, and the shrimp on hard or soft tortillas.
- Serve with Rice Pilaf and Shaved Spring Vegetable Salad on the side.
Can Cilantro Lime Shrimp Be Stored?
Store leftovers tightly covered in the refrigerator for up to two days. Reheat on the stovetop in a sauté pan over medium 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
Cilantro Lime Shrimp
If you are using frozen shrimp, defrost 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 briny flavor.
2 tablespoons peanut oil, canola oil, or rice bran oil
1 serrano chile (more if you like it spicy, or just a fraction of one if you want less heat), sliced into thin rings
1 to 2 cloves garlic, sliced thinly
1 pound shrimp, peeled and deveined
1/4 cup chopped cilantro
1 to 2 tablespoons lime juice
Heat the oil:
Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Heat the oil until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
Add the chiles to the pan:
Toss chiles to coat with oil. Cook 30 seconds.
Add the shrimp and garlic, sprinkle with salt:
Add shrimp and toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2 to 3 minutes.
Turn off the heat, mix in the cilantro and lime juice:
Add the cilantro and lime juice. Stir. Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|