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Cilantro Lime Shrimp

Cilantro lime shrimp! Simple sautéed shrimp with garlic, cilantro, green chile and lime.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Elise Bauer
Cilantro Lime Shrimp
Elise Bauer

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 Lime Shrimp
Elise Bauer

Cilantro and lime are one of those master combinations, which works well with steak, chicken, fish, and especially 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!

Cilantro Lime Shrimp
Elise Bauer

Cilantro Lime Shrimp

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 3 to 4 servings
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.

Ingredients

  • 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
  • 1-2 garlic cloves, sliced thinly
  • 1 pound shrimp, peeled and deveined
  • Salt
  • 1/4 cup chopped cilantro
  • 1-2 tablespoons lime juice

Method

  1. Heat oil until shimmering hot:

    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. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.

  2. Add the chiles to the pan:

    and toss to coat with oil. Cook 30 seconds.

  3. Add the shrimp and garlic to the pan and sprinkle with salt:

    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 2-3 minutes.

    cilantro-lime-shrimp-method-1
    Elise Bauer
    cilantro-lime-shrimp-method-2
    Elise Bauer
  4. Turn off the heat and mix in the cilantro, then the lime juice:
    Cilantro Lime Shrimp
    Elise Bauer
    cilantro-lime-shrimp-method-4
    Elise Bauer

    Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.

Links:

Tomato-Cilantro Shrimp - from The Kitchn

Grilled Tequila Lime Shrimp - from Use Real Butter

Pickled Shrimp with Lime - from Homesick Texan