Cilantro Lime Shrimp Citrus (Printable Version)
Tender shrimp infused with lime, cilantro, and vibrant citrus flavors for a light, flavorful meal.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Marinade
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (about 1 lime)
04 - 1 tbsp fresh orange juice
05 - 2 tsp lime zest
06 - 2 garlic cloves, minced
07 - 1/2 tsp ground cumin
08 - 1/2 tsp chili flakes (optional)
09 - 1/2 tsp sea salt
10 - 1/4 tsp black pepper
→ To Finish
11 - 1/4 cup fresh cilantro, chopped
12 - 1/2 small red onion, very thinly sliced
13 - 1 small orange, peeled and segmented
14 - 1 lime, sliced into wedges for serving
# How to Make It:
01 - In a bowl, whisk together olive oil, lime juice, orange juice, lime zest, minced garlic, ground cumin, chili flakes if using, sea salt, and black pepper.
02 - Add shrimp to marinade, toss to coat evenly, and refrigerate for 10 minutes.
03 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer, discarding excess marinade. Cook 2–3 minutes per side until shrimp are pink and cooked through.
04 - Remove skillet from heat. Toss cooked shrimp with chopped cilantro and thinly sliced red onion.
05 - Gently fold in orange segments to the shrimp mixture.
06 - Plate immediately, garnished with lime wedges for squeezing.
# Expert Advice:
01 -
- Shrimp cook in under five minutes, so you can have dinner ready faster than you can order takeout.
- The bright citrus makes you feel like you're eating something both light and deeply satisfying at the same time.
- It works as a fancy appetizer or a weeknight main dish without any extra fuss.
02 -
- Overcooking shrimp is the only real way to ruin this dish, and it happens in seconds once they turn pink, so watch them like they're about to escape.
- The marinade keeps the shrimp tender instead of making them tough; don't be tempted to marinate for hours.
- Fresh citrus and cilantro are non-negotiable here—this dish lives or dies by their brightness.
03 -
- Pat your shrimp completely dry before cooking; any water on the surface means they'll steam instead of sear.
- Don't discard all the marinade left in the bowl; save a spoonful to drizzle over the finished dish for flavor that reaches all the way to the plate.