Cilantro Lime Shrimp

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IMG_4438This became a favorite recipe of ours over the summer. It makes a nice, light and refreshing lunch or dinner. It’s quick and easy to prepare and is naturally gluten-free. I modified the recipe slightly from one that my mom and dad make.

Cilantro Lime Shrimp Recipe


30-40 medium-size raw shrimp (1 lb.)
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter


  1. Prepare the shrimp, if needed. If frozen, thaw the shrimp.  Remove the shell and tail, and devein the shrimp.
  2. Place a large skillet over medium heat and pour in the olive oil. Carefully place the thawed shrimp into the hot skillet and cook for a few minutes on each side. Then remove them from the pan.
  3. Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat.
  4. Add the cilantro and butter to the skillet and stir until it’s melted. Now add the shrimp back into the skillet and toss to coat.
  5. Serve over rice or noodles.

Additional Notes:

  • I use a quick-thaw method for thawing the shrimp: Place the shrimp in a colander placed in a bowl of cold water. Put it in the sink and let a constant trickle of cold water stream into the bowl for about 15 minutes.
  • I have also used frozen pre-cooked shrimp for this recipe. It turns out good, but needs less time on the skillet. It’s already cooked, so really you just need to heat it through for a couple minutes.
  • In the picture above, I’ve served the shrimp on rice, but I also enjoy it on wide flat rice noodles.

For more gluten-free meals, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.



That looks simple and delicious. Unfortunately, I have one son who really dislikes cilantro. He discovered it when he tried growing some herbs one year. He was disappointed that he disliked his herb so much! Thanks for linking up.


I’m not sure why I haven’t made something like this yet. I love lime, cilantro, and shrimp. Thanks for the idea.


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I made this for dinner last night and it was delicious. Served it over a rice blend with garlic sauteed zucchini on the side – yum!


Patty – Thanks for the serving idea. I’ll have to give the zucchini a try.


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I tired this and it was amazing. It turns out I added a bit too much lime juice. It paired well with a Sauvignon Blanc, which cut the acidity. I am saving this and linking you on my website!


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Shellwithonel – Thanks for taking the time to comment. Glad the recipe worked out for you. The addition of the Sauvignon Blanc sounds wonderful. Thanks for the additional idea. 🙂


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I made this tonight and it was delicious! Even my dad who is extremely picky said I can make it again next week!


Yay, Sue! Love it when a meal makes everyone happy. Thanks for sharing!


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