Cilantro Lime Shrimp Dish (Printable Version)

Sautéed shrimp with lime, garlic, and cilantro for a bright, easy main dish.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Marinade

02 - 2 tbsp olive oil
03 - 3 tbsp fresh lime juice (about 2 limes)
04 - 2 tsp lime zest
05 - 3 garlic cloves, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp chili flakes (optional)
08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper

→ Finish

10 - 1/4 cup fresh cilantro, chopped
11 - Lime wedges, for serving

# How to Make It:

01 - Whisk together olive oil, lime juice, lime zest, garlic, cumin, chili flakes, salt, and pepper in a medium bowl.
02 - Toss the shrimp in the marinade until fully coated and let rest at room temperature for 10 minutes.
03 - Preheat a large skillet over medium-high heat.
04 - Arrange shrimp with marinade in a single layer in the skillet and sauté for 2 to 3 minutes on each side until pink and opaque.
05 - Remove from heat and immediately toss with chopped cilantro.
06 - Serve hot accompanied by lime wedges.

# Expert Advice:

01 -
  • It comes together in less time than ordering takeout, which means weeknight stress just evaporates.
  • The lime and cilantro combination hits different—it's bright without being heavy, and makes you feel like you know what you're doing in the kitchen.
  • It works for literally anything: toss it over rice, pile it into tacos, or scatter it across a salad and nobody will believe you made it in under 20 minutes.
02 -
  • Don't walk away from the skillet—shrimp cook so fast that overcooked rubber shrimp happens in the time it takes to check your phone.
  • The marinade does more work before the pan than during cooking, so those 10 minutes of resting actually matter and aren't wasted time.
  • Fresh cilantro goes in after cooking, not before, because heat turns it bitter and muddy instead of bright and alive.
03 -
  • Pat your shrimp completely dry before they hit the pan—moisture is the enemy of a good sear and turns your beautiful shrimp into steamed ones.
  • Keep your skillet screaming hot and don't fidget with the shrimp once they're down; they need direct contact with the pan to get that light crust that makes them taste restaurant-quality.

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