Cilantro lime shrimp is a quick dinner recipe that you can get on the table in less than 20 minutes. Full of bright citrus flavor with a little kick and perfect for a low carb, flavorful meal.
I love a quick dinner situation, but I just don’t want it if it’s going to bland or boring.
Give me flavor!
That’s exactly what I’m doing here with this cilantro lime shrimp recipe. It’s a quick 10 minute recipe, but it packs in load of fesh, vibrant flavor thanks to the combo of cilantro and lime.
I’ll serve this one in low carb tortillas, over a pile of cauliflower rice, or as the protein in our keto burrito bowl.
It’s just such a simple weeknight meal! Very similar to our garlic butter shrimp, another 10 minute winner.
- Big Flavor, Easy Prep – The key to this shrimp recipe is the bright and citrusy mix of lime juice, cilantro, and seasoning. It really makes this shrimp shine, and it’s such an easy mix.
- Light, But Not Boring – This is a very light, low calorie, low carb dish, but it still manages to bring big flavors.
- Ten Minute Winner – There aren’t too many recipes that can come together in just 10 minutes, but this one pulls it off.
Ingredients, Swaps, & Tips:
Shrimp – You’ll need large peeled and deveined shrimp. Tail on or off, totally your call and dependent on how you plan to serve this one.
Seasoning – I’m using a simple mix of salt, cumin, and cayenne pepper! You can add more or less of the cayenne to taste depending on your preference for spiciness. You can also swap the cayenne for chili powder to reduce the heat even more but keep some flavor.
Cilantro – Freshly chopped cilantro is going to add the best flavor here. If you’re looking for an alternative, parsley is a good choice too!
Garlic – We like plenty of freshly minced garlic with our shrimp! Jarlic works as well, if that’s what you keep on hand. 😉
Lime Juice – Freshly squeezed lime juice will provide the best flavor. You can use the bottled kind if necessary. Add a bit of lime zest for extra lime flavor!
Avocado Oil – You could also use olive oil or other types of oils here! We like avocado oil for all the healthy fats it adds.
Citrus Juicer
Freshly squeezed lime and lemon juice is useful in lots of recipes, and this tool makes it easy and mess free.
Serving Suggestions:
Rice Bowl: Add our cauliflower rice to a bowl and top it with this cilantro lime shrimp, some sliced avocado, and a few cherry tomatoes. Bright and zippy! (Even bolder flavor if you start with our cilantro lime cauliflower rice!)
Lettuce Wraps: I like butter lettuce for lettuce wraps. Add a dollop of sour cream in there, too.
Low Carb Tacos: This shrimp + a drizzle of creamy chipotle sauce + shredded cabbage will make a delicious taco. I like Mission low carb tortillas.
Classic Meal: A protein + a veggie + a salad is a classic for a reason. I love this with a side of air fryer asparagus and a green salad drizzled with avocado salad dressing.
FAQ’s:
You can keep leftover shrimp stored in an airtight container in the fridge for about 2 days. I’d recommend using it as soon as possible for the best flavor and freshness!
If using frozen shrimp, let it thaw according to the package instructions.
Yes, though again I’d recommend using fresh if you can. If you are using pre-cooked shrimp you’ll just need to sauté it for a shorter period of time, until it’s heated and mixed with the other ingredients.
MORE KETO SHRIMP RECIPES!
MORE LOW CARB DINNER RECIPES!
- Baked Cod: Ready in less than 30 minutes and only 1 net carb per serving!
- Best Pork Tenderloin Recipe: Did you know that my pork tenderloin is ready in less than 30 minutes? And ooh, it’s so good!
- Low Carb Soup: Calling all taco lovers!! This taco soup is so simple and can be made in the Instant Pot or slow cooker!
Cilantro Lime Shrimp
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Ingredients
- 24 ounces large shrimp peeled and deveined
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne more to taste
- 4 cloves garlic minced
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
Instructions
- Heat the oil in a large heavy bottomed skillet over medium heat. Add the shrimp and sprinkle with the salt, cumin, and cayenne.
- Cook, stirring often, for 4-5 minutes or until shrimp is pink and opaque.
- Add the garlic to the skillet and cook for 1 minute more.
- Remove from heat and add the lime juice and cilantro. Stir well to combine.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Christine D Vear says
After trying this recipe I now buy shrimp regularly. Thanks so much for this. It’s so simple and easy and full of flavor.
Susie Kirkland says
I made this last night, but instead of cooking it on the stove top I put the oil in a baking sheet, added the shrimp, cilantro and seasonings, and then sliced two limes into thin rounds and placed the limes on top of the shrimp while cooking. I also squeezed some of the lime juice on the shrimp before cooking and after with the cooked limes. It came out fantastic! Thanks for the dinner inspiration!
Karly Campbell says
Sounds delicious!