Cilantro Lime Shrimp Recipe

This cilantro lime marinated shrimp is so unexpectedly delicious that it almost seems too good to be true. Thankfully, it is very real and one of my favorite ways to enjoy shrimp. The secret is the fresh, zesty cilantro lime marinade, which also doubles as a flavorful dipping sauce.

All you need is a small food processor or blender and a handful of simple ingredients. Marinate the shrimp for just 10 minutes, then cook them in a hot skillet, on an indoor griddle, or on the grill. No matter which method you choose, the shrimp are ready in about 5 minutes.

Set aside some of the marinade before adding the raw shrimp and use it as a dipping sauce, taco drizzle, or salad dressing. You can also use the extra marinade to make my cilantro lime chicken, another mouthwatering family favorite.

Ingredients in Cilantro Lime Shrimp

Below are descriptions of the key ingredients for this Cilantro Lime Shrimp Recipe, along with possible substitutions. You can find the printable recipe, including measurements for each ingredient, in the recipe card below.

• Shrimp – I prefer fresh, wild-caught shrimp (20-25 count) that are peeled and deveined (tail on or off is up to you). If you’re using frozen shrimp, thaw the shrimp completely and pat them dry with paper towels before marinating.
• Cilantro – Fresh chopped cilantro.
• Limes – This recipe includes the juice from two fresh limes. For a deeper lime flavor, consider adding the zest of one lime. Concentrated, bottled lime juice doesn’t compare and isn’t recommended. Fresh lemon juice will work in a pinch.
• Worcestershire Sauce – Worcestershire sauce adds umami flavor and helps distinguish the cilantro from the lime. 
• Garlic– If you’re sensitive to garlic, start with 2-3 cloves.
• Shallots– Spicy, without actually being spicy, they are a great way to add onion flavor without adding an entire onion. Substitute with half a small white onion or half a jalapeño (for extra kick).
• Seasoning: This recipe includes dried oregano, paprika, salt, black pepper, and crushed red pepper.

Jessica’s Tip: If you dislike cilantro, you can try substituting it with fresh chives or chopped green onions. The flavor will be very different but still delicious.

How to make Cilantro Lime Shrimp

Start by making the marinade. Add 2 tablespoons of olive oil, cilantro, lime juice, Worcestershire sauce, garlic, shallot, oregano, paprika, red pepper flakes, salt, and black pepper to a food processor or blender. Process until combined, then season with additional salt, pepper, or lime juice to taste.

Tip: The texture of the cilantro lime marinade is up to you. I like mine somewhere in the middle: creamy and finely chopped, but not so smooth that it resembles a smoothie.

Next, marinate the shrimp. To prevent the entire batch of marinade from coming into contact with raw shrimp, transfer about 2 tablespoons to a separate bowl. Add the fully thawed, patted-dry shrimp and toss well to coat. Cover and refrigerate the remaining marinade for serving. Let the shrimp marinate for 10-20 minutes.

Finally, cook the shrimp using one of the following methods:

Sauté: Heat a large, heavy-bottomed skillet over medium-high heat. Add the remaining tablespoon of olive oil and swirl to coat the pan. Once the skillet is hot, arrange the shrimp in a single layer, cooking in batches if needed to avoid overcrowding. Cook for 1-2 minutes, flip, and cook for another 1-2 minutes, or until the shrimp are opaque and cooked through.

Grill: If using wooden skewers, soak them in water for at least 30 minutes. Preheat the grill to medium-high heat, about 350°F to 450°F (177°C to 232°C). Clean and lightly oil the grill grates to prevent sticking. Thread the shrimp onto the skewers, leaving a little space between each one, and grill for about 2 minutes per side, or until cooked through.

What to Serve with Cilantro Lime Shrimp

These cilantro lime shrimp are incredibly versatile and pair especially well with rice, beans, fresh vegetables, and creamy toppings. Serve them with Mexican rice, coconut rice, or cilantro lime rice, plus a side of Mexican black beans for an easy, complete meal. Mango salsa, pico de gallo, guacamole, or a simple chopped salad add freshness and balance the spicy, citrusy marinade.

You can also turn the shrimp into tacos with warm tortillas, shredded cabbage, avocado, and extra cilantro lime sauce. Other easy options include serving them over a rice bowl, adding them to this chopped shrimp salad, or tucking them into lettuce wraps for a lighter meal.

Leftovers and Reheating

Store leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended, as the shrimp may become rubbery after thawing. Store the reserved, uncontaminated cilantro lime sauce separately in an airtight jar or container for up to 3-4 days.

Reheat the shrimp gently in a skillet over medium-low heat until just warmed through. You can also microwave them in 30-second intervals, taking care not to overcook them.

More Easy Shrimp Recipes

Grilled Shrimp Skewers

Sheet Pan Shrimp Fajitas Recipe

15 Minute Honey Sriracha Shrimp Recipe

Shrimp Taco Recipe

If you try making cilantro lime shrimp recipe, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛