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Cilantro Lime Shrimp

Cilantro Lime Shrimp

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Yield: 4

Adapted from: https://natashaskitchen.com/cilantro-lime-shrimp-recipe/

Impress everyone with this easy shrimp recipe that’s bursting with fresh summer flavor. This recipe takes less than 10 minutes to make, and you’ll wish you made a double batch because it’s THAT good! Whether you choose the grill or the skillet, this Cilantro Lime Shrimp recipe is sure to become a favorite in your kitchen.

Note: A double batch just may be a good idea. We both liked this quite a bit. The only question was what should we have for sides? This time it was steamed rice and green beans, but the beans didn’t go so well. Maybe sauteed zucchini or black beans, and possible Spanish rice.

 

  • 1lb large shrimp, 21-25, peeled and deveined
  • 2TBS extra virgin olive oil, divided
  • 1TBS lime juice, plus more to serve
  • 1TBS cilantro, finely chopped, plus more to serve
  • 1garlic clove, finely minced
  • ¼tsp fine sea salt, plus more to taste
  • ¼tsp freshly ground black pepper
  • ½tsp ground paprika
  • ½TBS honey
  • 1lime, cut into wedges for serving, optional

In a bowl, combine 1 TBS olive oil, 1 TBS lime juice, 1 TBS cilantro, 1 tsp garlic, ¼ tsp salt, ¼ tsp pepper, ½ tsp paprika, and ½ TBS honey, and stir together to combine. Add the shrimp and stir to coat.

To sauté:

Preheat a large non-stick, non-reactive skillet over medium/high heat. Add 1 TBS oil to the pan and once the pan is hot, add the shrimp in a single layer and sauté for 1-2 minutes per side or just until cooked through.

To grill the shrimp:

Start by preheating the grill to medium/high heat and soak wooden skewers for 10 minutes to ensure they won’t burn on the grill. Oil the grates to prevent sticking. Combine the shrimp with the marinade then skewer them. Grill for 1-2 minutes per side or just until cooked through.

Finish:

Season with salt and pepper to taste, and then immediately transfer the shrimp to a serving dish to prevent overcooking. Garnish with more cilantro if desired and serve with lime wedges for squeezing.

Pro tip:

You’ll want to cook right away after the shrimp is combined with the cilantro lime marinade. Do not marinate for longer than 10 minutes or the shrimp will turn rubbery from the lime juice.

Serving ideas fo cilantro lime shrimp:

These flavorful shrimp taste great in so many dishes! These are a few of our favorites. Don’t forget the sliced avocado, Homemade Salsa, and Guacamole for dipping and topping!

  • Stuffed into Cilantro Lime Shrimp Tacos
  • In quesadillas with homemade Flour Tortillas, Pico de Gallo, and sour cream
  • Shrimp Lettuce Wraps
  • Served in Shrimp Cobb Salad, Taco Salad, or our Chickpea Salad
  • Spooned over Cooked Rice
  • Topping Creamy Mashed Potatoes
  • Mixed into Quinoa
  • Paired with Roasted veggies

 

Cilantro-Lime Rice

Cilantro-Lime Rice

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Yield: 4 (makes about 3 cups)

Epoch Times
  • 1cup long-grain white rice, such as basmati or jasmine
  • 1bunch fresh cilantro
  • 2TBS olive oil
  • 2cups water
  • 1tsp kosher salt
  • 1large lime


Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 45 seconds.

Shake off the excess water and set aside.

Finely chop the tender stems and leaves from the bunch of fresh cilantro until you have 1 cup.

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until lightly golden-brown and aromatic, 3 to 4 minutes. Add the water, ½ cup of the cilantro, and salt. Stir to combine and bring to a boil over high heat.

Cover the saucepan and reduce the heat to low and cook for 16 minutes. Remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, juice the lime until you have 2 TBS.

Uncover and fluff the rice with a fork. Add the remaining cilantro and lime juice and stir to combine. Taste and season with more salt and/or lime juice as needed.

Recipe note: Refrigerate leftovers in an airtight container for up to one week or freeze for up to one month.