This cilantro lime shrimp is the ultimate weeknight dinner—bright, zesty, and ready in minutes.
Packed with lean protein and low in carbs, it’s a nourishing choice that doesn’t skimp on flavor.
With heart-healthy olive oil, minimal saturated fat, and a burst of fresh herbs and citrus, this dish is as satisfying as it is wholesome.
Perfect for quick meals, meal prep, or pairing with rice, salad, or tacos.
10-Minute Healthy Cilantro Lime Shrimp
Equipment
- 1 large nonstick skillet
- Measuring Spoons
- Cutting board + knife
Ingredients
- 1 ½ pounds jumbo shrimp peeled and deveined
- ¼ teaspoon + ⅛ teaspoon ground cumin
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 teaspoons extra-virgin olive oil divided
- 5 garlic cloves crushed
- 2 tablespoons fresh lime juice about 1 medium lime
- 3 –4 tablespoons fresh cilantro chopped
Instructions
- Prep the Shrimp Carefully: Begin by rinsing your peeled and deveined jumbo shrimp under cold running water. Pat them dry thoroughly with paper towels—removing excess moisture ensures a beautiful sear when cooking. Place the shrimp in a large bowl and sprinkle evenly with the ground cumin, a pinch of kosher salt, and freshly ground black pepper. Toss gently with your hands or a spoon to coat each shrimp in the seasoning, ensuring every piece is evenly flavored.
- Heat the Skillet Properly: Place a large nonstick skillet over medium-high heat. Allow the pan to warm for about 1–2 minutes until it’s hot but not smoking. Add 1 teaspoon of extra-virgin olive oil and swirl the pan so the oil lightly coats the surface. Properly heating the pan and oil ensures the shrimp will cook quickly and develop a light, flavorful crust without sticking.
- Cook the First Batch of Shrimp: Add half of the seasoned shrimp to the skillet in a single layer. Let them cook undisturbed for approximately 2 minutes. Avoid moving them around—this will allow a slight caramelization to form on one side. After 2 minutes, gently flip each shrimp using tongs or a spatula. Cook for an additional 1–2 minutes, just until the shrimp turns opaque and firm to the touch. Transfer this batch to a plate and set aside while you cook the remaining shrimp.
- Cook the Second Batch with Garlic: Return the skillet to medium-high heat and add the remaining 1 teaspoon of olive oil. Once the oil shimmers, place the second half of the shrimp in the pan. Allow them to cook undisturbed for 2 minutes, then flip them over carefully. Immediately add the crushed garlic cloves to the pan, spreading them evenly around the shrimp. Cook for another 1–2 minutes, letting the garlic infuse its aroma into the shrimp while they turn opaque and fully cooked.
- Combine Both Shrimp Batches: Return the first batch of shrimp to the skillet, joining them with the garlic-infused second batch. Gently toss all the shrimp together using a spatula or tongs, ensuring the garlic, oil, and seasonings are evenly distributed. At this stage, the shrimp should be juicy, tender, and fully cooked, with a lightly seared exterior.
- Add Fresh Lime and Cilantro: Remove the skillet from heat. Immediately squeeze 2 tablespoons of fresh lime juice over the shrimp, ensuring every piece gets a burst of citrusy brightness. Sprinkle 3–4 tablespoons of freshly chopped cilantro on top. Gently fold the herbs and lime juice into the shrimp using a spatula or spoon, combining them without breaking the delicate shrimp. The vibrant cilantro and tangy lime elevate the flavors and create a fresh, aromatic finish.
- Serve Immediately and Enjoy: Transfer the shrimp to a serving platter or individual plates. These zesty, garlicky shrimp are perfect to enjoy on their own, over a bed of fluffy rice, in tacos, or alongside a crisp salad. Serve immediately to enjoy the shrimp at their tender, juicy best. Optional: garnish with extra lime wedges or a sprinkle of cilantro for a bright presentation.
Notes
- This recipe is quick and can be prepared in about 10 minutes, making it ideal for busy weeknights.
- Use peeled and deveined jumbo shrimp for the best texture and even cooking.
- Fresh lime juice and cilantro add a bright, zesty flavor that complements the natural sweetness of shrimp.
- Cooking shrimp in batches prevents overcrowding and ensures even searing and caramelization.
- Extra-virgin olive oil is recommended for its light flavor and healthy fats.
- Adjust cumin and garlic to taste for a more robust or milder flavor.
- This dish is naturally low in carbs and high in protein, making it suitable for keto and low-carb diets.
- Can be served on its own, over rice, or tossed in tacos or salads.
- Leftover shrimp can be stored for later use, making it perfect for meal prep.
- Garnish with extra cilantro or lime wedges for a fresh, vibrant presentation.
Chef’s Secrets for Perfect Shrimp
To make shrimp tender, juicy, and flavorful, always start by patting them completely dry before seasoning.
This removes excess moisture that could prevent proper searing.
Don’t overcrowd the skillet; cook shrimp in batches to allow even heat distribution and caramelization.
Adding garlic during the second batch lets its aroma infuse the shrimp without burning.
Fresh lime juice and cilantro should be added at the very end to preserve their bright, fresh flavors.
Using high-quality extra-virgin olive oil ensures a subtle, heart-healthy richness without overpowering the delicate shrimp.
Serving Suggestions for Every Meal
This cilantro lime shrimp is versatile and pairs beautifully with a variety of sides.
Serve it over a bed of steamed rice or cauliflower rice for a satisfying low-carb option.
Toss with warm tortillas and shredded lettuce to create zesty shrimp tacos.
It also works well in a grain bowl with quinoa, avocado, and fresh vegetables for a balanced, protein-packed lunch.
For a lighter option, enjoy the shrimp with a crisp green salad or roasted vegetables.
Garnishing with extra lime wedges or chopped cilantro adds color and a refreshing citrus aroma.
Storage Tips for Best Freshness
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat for a few minutes to avoid overcooking and rubbery texture.
Shrimp can also be frozen for up to 2 months; place them in a freezer-safe container or zip-top bag, removing as much air as possible.
Thaw overnight in the refrigerator before reheating. Avoid microwaving frozen shrimp directly, as it can make them tough.
Cooked shrimp are best enjoyed fresh for maximum flavor and tenderness.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes! Just thaw them completely in the refrigerator and pat dry before cooking. Make sure they are fully thawed to prevent excess water, which can interfere with searing.
2. How do I prevent shrimp from overcooking?
Shrimp cook very quickly, usually 2–3 minutes per side. Remove them from heat as soon as they turn opaque and slightly firm. Overcooking will make them rubbery.
3. Can I adjust the seasoning?
Absolutely. You can increase or decrease cumin, garlic, or lime juice according to your taste. For a spicier kick, add a pinch of chili flakes or smoked paprika.
4. What can I serve with cilantro lime shrimp?
It pairs well with rice, quinoa, tortillas, fresh salads, roasted vegetables, or even zucchini noodles. You can also serve it as a protein topping for grain bowls.
5. Can I make this recipe ahead for meal prep?
Yes, the cooked shrimp can be stored in the fridge for up to 2 days and reheated gently. Add fresh lime juice and cilantro just before serving to maintain brightness and flavor.
