Cilantro Lime Shrimp
Our Cilantro Lime Shrimp recipe is an incredibly quick and easy weeknight dinner that is packed with flavor!
Ingredients
Cilantro Lime Shrimp:
- 1/2 cup fresh lime juice
- zest of 1-2 limes
- 1/2 cup extra light olive oil
- 1 cup fresh cilantro chopped
- 1/2 teaspoon kosher salt more to taste
- 1 lb large shrimp raw and shelled*
For Serving:
Instructions
- Prep Shrimp: Ensure shrimp is shelled - you can leave the tail on if you want, personal preference.
- Make Marinade: Add lime juice, lime zest, extra light olive oil, cilantro and kosher salt to a small food processor or blender. Blend until combined.
- Marinate Shrimp: Place shrimp in a reusable silicone bag or glass bowl. Pour marinade over top and toss to coat. Cover and let marinate up to 30 minutes.
- Grill Shrimp: Ensure grill grates are clean and grill is heated to medium-high heat (about 400-450 degrees F). Place shrimp/prawns over direct heat for 1-2 minutes per side or until shrimp are no longer opaque and cooked through (this might be less for smaller shrimp and more for thicker shrimp).
- Serve: Serve over cilantro lime rice (or cilantro lime cauliflower rice) with some grilled avocado OR we love this Cilantro Lime Shrimp Rice Bowl!
Notes
- Stove Top Method: Add a tablespoon of olive oil (or ghee) to a large skillet (enough to coat) and bring to medium-high heat. Add shrimp/prawns to pan and cook about 2 minutes per side, or until fully cooked.
- *Shrimp: make sure to fully thaw any frozen shrimp, remove the shells, and tails (if desired).
- Storage: Store cooked shrimp in an airtight container in the refrigerator for up to 2-3 days.
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