Description
Zesty, buttery, and incredibly quick this cilantro lime shrimp is the ultimate weeknight win. Juicy shrimp are tossed in garlic, coriander, and scallions, then swirled in a bright, velvety lime-butter sauce. Ready in under 20 minutes and bursting with summer vibes.
Ingredients
Units
Scale
- 1 pound (450g) extra-large shrimp, peeled and deveined (tails on)
- 1 lime (plus extra wedges for serving)
- 3 tablespoons unsalted butter, divided
- 2 tablespoons minced garlic (about 6 cloves)
- 1/2 teaspoon ground coriander (optional)
- 2 scallions, chopped
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- Salt and freshly ground black pepper
Instructions
- Pat the shrimp dry with paper towels and season with 1/4 teaspoon of salt and black pepper.
- Zest the lime and cut it in half; set aside.
- Melt 1 tablespoon of butter in a wide skillet over medium heat. Add garlic and optional coriander, stirring until fragrant (about 1 minute).
- Add shrimp in a single layer. Cook for 1 minute or until they begin to turn opaque.
- Stir in scallions and lime zest. Continue cooking for 1–2 minutes until shrimp are fully pink and opaque.
- Remove from heat and add remaining 2 tablespoons butter, juice from the lime, and chopped cilantro. Stir until the sauce is glossy and smooth.
- Taste and adjust seasoning. Serve hot with extra lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water, or microwave in short bursts. Swap cilantro with parsley for a milder herb profile, or use olive oil for a dairy-free option. Add crushed red pepper for heat or a splash of coconut milk for a tropical twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 0g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 180mg
