Cilantro Lime Shrimp Recipe
Easy to prepare and bursting with all the best flavors, this mouthwatering Cilantro Lime Shrimp will take you just 20-minutes to throw together!
Servings: 4 servings
Calories: 239kcal
Ingredients
- 4 tablespoon olive oil
- 1 cups cilantro - packed
- 2 limes - juiced
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic - chopped
- 2 shallots - chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes - optional
- 1 teaspoon salt - plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 pound large shrimp - thawed, peeled, deveined, and pat dry
Instructions
- Prepare the Marinade/Sauce - In the bowl of a large food processor or blender add 2 tablespoons of olive oil, cilantro, lime juice, Worcestershire sauce, garlic, shallots, oregano, paprika, red pepper flakes, salt, and pepper. Process until fully combined and season with additional salt, pepper, or lime juice, to taste.
- Marinate the Shrimp - Transfer the fully thawed and peeled shrimp to a medium bowl. Drizzle with one tablespoon of olive oil and two tablespoons of the cilantro-lime marinade. Mix well to combine. Allow the shrimp to marinate for at least a few minutes or up to 30 minutes (max). Meanwhile, reserve the remaining marinade to serve as a dipping sauce once the shrimp has been fully cooked.
- Cook the Shrimp - Heat a large skillet over high heat. Add the remaining tablespoon of oil to the skillet and swirl to coat the surface of the pan. Add the shrimp in a single layer, working in batches as needed to prevent over-crowding. After 1-2 minutes (max!) flip the shrimp and cook the other side for an additional 1-2 minutes, or until completely cooked.
- Serve shrimp with the reserved cilantro lime sauce and drizzled with fresh lime juice, if desired. Enjoy!
Notes
- Grilling instructions: Soak wooden skewers in water for at least 30 minutes. Preheat the grill to medium-high heat, around 350°F to 450°F (177°C to 232°C). Brush the grill grates clean and oil them to prevent sticking. Thread the shrimp onto the skewers, leaving a little space between each shrimp. Grill the shrimp for about 2 minutes per side.
- Shrimp are fully cooked when they turn pink and opaque, and their flesh should be firm to the touch. During cooking, shrimp shrink as they lose water. Generally, medium-sized shrimp take 2-3 minutes per side on the grill or in a pan to cook through.
- Transfer leftover shrimp to an airtight container and place it in the refrigerator for 2-3 days. Freezing is not recommended. Store leftover sauce in an airtight jar or container for 3-4 days.
Nutrition
Calories: 239kcal | Carbohydrates: 8g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1519mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 19.1mg | Calcium: 199mg | Iron: 3.5mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
