Dinner in minutes! Light and bright this cilantro lime shrimp recipe is quick to make. Serve it as an appetizer, taco filling, or over rice as a shrimp bowl.
Leftover cilantro lime shrimp can be kept in an airtight container in the fridge for up to 3 days. Leftover shrimp can be reheated briefly in a skillet on low heat so it doesn’t become tough.
Cilantro lime shrimp is full of zesty flavor and it’s perfect for serving on anything from rice to tacos.
Pat the shrimp dry with a paper towel. In a medium bowl, toss the prepared shrimp with cumin, salt, and pepper.
In a small bowl, juice 2 tablespoons of fresh lime juice and set aside.
In a 10-inch skillet over medium-high heat, melt 1 tablespoon butter with olive oil.
Add the shrimp in a single layer and cook for 1 minute. Flip the shrimp over and cook 1 to 2 minutes more or until it is opaque and cooked through. Transfer the shrimp to a bowl.
Reduce the temperature to medium and in the same skillet, add the remaining 1 tablespoon butter and the garlic. Cook for 1 minute or until fragrant.
Add the shrimp with any juices and the lime juice, cook for 1 minute to heat through. Add cilantro and toss to coat.
Leftover cilantro lime shrimp can be kept in a covered container in the refrigerator for up to 3 days.
Calories: 188 | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 327mg | Potassium: 342mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 259IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
