Cilantro Lime Shrimp, or The Best Meal You Might Ever Eat

Guys, I am 100% not joking in saying that this might be one of the best meals I’ve had since moving to South Carolina. The wife stumbled upon the recipe, made it once, and I was hooked. She showed me how to do it, and I was shocked at how easy it was. Shrimp contains a ton of protein, making this a most excellent choice after a heavy lifting day. I would invite my teammates over for this one, but I want to keep it all to myself. If you have a hot date, make this and she’ll probably want to marry you because of your cooking skills and muscles.

Cilantro Lime Shrimp

Serves 4
Prep time 2 minutes
Cook time 5 minutes
Total time 7 minutes
Dietary Gluten Free
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Formal Party
Website Cilantro Lime Shrimp | Skinnytaste
These shrimp are buttery and garlicky, with a hint of lime. They are ready in less than ten minutes, which make them perfect for a fast weeknight meal.


  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 2lb shrimp (shelled, deveined, and rinsed)
  • 6 cloves garlic (smashed and chopped)
  • 2 limes
  • 1/2 cup cilantro (roughly chopped)
  • salt
  • pepper


Step 1
In a large saute pan, heat butter and oil over medium-high heat.
Step 2
Once the oil is hot, add in the shrimp and liberally season with salt and pepper.
Step 3
After about a minute, toss garlic in and stir the shrimp.
Step 4
Stir again after a minute, ensuring the shrimp is turning pink. Be careful not to overcook (the edges will start to curl up).
Step 5
Turn off heat. Add in cilantro and squeeze limes over the shrimp.
Step 6
Stir and serve!
  1. Laurie says:

    Made this tonight. Added some summer squash. It was awesome! thanks for posting these!

  2. brian says:

    although it takes a little more time and preemption, you can do something really similar and scratch the butter/oil and just use lime and lemon juice. just throw a couple lbs of shrimp–the smaller the better–into a pyrex, mix in a 50/50 blend of fresh lemon and lime juice until all the shrimp is submerged and then toss in diced red onion, fresh diced tomato and cilantro. stir it all around so the onions, tomatoes and cilantro are mixed and let it sit in your fridge for 3-4 hours. if you can, stir it every hour or so. the acidity of the lemon/lime will cook the shrimp and make it completely hands off. you can watch the shrimp change colors, eventually being completely cooked when they’re done.

    serve with a side of sliced avocado and warm tortillas.

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