A bright, quick skillet that uses pantry staples and a fresh squeeze of lime for a zesty, weeknight-friendly meal.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 15 min | 25 min | 4 servings |
Intro
This Cilantro Lime Shrimp Skillet comes together in under 30 minutes using mostly pantry staples. It’s a flexible, weeknight-friendly dish that delivers bright, citrusy flavor with a silky, glossy sauce. The combination of lime, cilantro, and a gentle simmer keeps the shrimp tender and the edges of the peppers and tomatoes slightly caramelized.
The Best Shrimp for This Recipe
Fresh vs Frozen
- Fresh shrimp taste sweeter and have a firmer texture; they cook quickly and evenly. Frozen shrimp are convenient and commonly available, but thaw thoroughly and pat dry for best texture.
Raw vs Cooked
- Raw shrimp cook in 3–4 minutes and yield juicier results; pre-cooked shrimp work in a pinch but may be less tender and require less cooking time to avoid rubbery texture.
Size (Medium vs Jumbo)
- Medium (about 31–40 per pound) are quick to cook and distribute evenly in the skillet. Jumbo shrimp offer impressive bite but can overcook quickly if not watched closely.
Tail-on vs Peeled
- Peeled shrimp are easiest to eat, with no peeling required at the table. Tail-on shrimp provide grip for snacking or presenting, but require removal before serving.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They add a gentle acidity and body to the sauce. Swap tip: use canned diced tomatoes or roasted peppers if fresh tomatoes aren’t available.
- Onion: Provides aromatic sweetness and depth. Swap tip: shallots or finely chopped scallions in a pinch.
- Garlic: Delivers the aromatic backbone of the dish. Swap tip: 1/2 teaspoon garlic powder per clove if you’re out.
- Red Pepper: Adds color and a touch of heat. Swap tip: substitute a small jalapeño for more kick or omit for mild flavor.
- Pasta: Acts as the vehicle for the saucy shrimp. Swap tip: gluten-free pasta or zucchini noodles (for a grain-free option) work well.
- Herbs: Cilantro gives a bright finish and aroma. Swap tip: parsley or basil can fill in if cilantro isn’t available.
Ingredients
Sauce
- Shrimp, large, peeled and deveined: 1 lb (450 g)
- Olive oil: 1 tbsp (15 ml)
- Yellow onion, finely chopped: 1/2 cup (75 g)
- Garlic, minced: 3 cloves (9 g)
- Red bell pepper, diced: 1 small (150 g)
- Tomatoes, diced: 1 cup (150 g)
- Crushed red pepper flakes: 1/4 tsp (optional)
- Kosher salt: 3/4 tsp (3.8 g), to taste
- Black pepper: 1/4 tsp (1.3 g)
Pasta
- Spaghetti or linguine: 8 oz (225 g)
Finish
- Cilantro, chopped: 1/4 cup (4 g)
- Lime juice: from 1–2 limes, 2–3 tbsp (30–45 ml)
- Lime zest: 1 tsp (optional)
Directions
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Boil pasta to al dente (8–9 minutes) Bring a large pot of salted water to a boil. Add pasta and cook until just tender. Reserve 1/2 cup (120 ml) of the pasta water, then drain.
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Sauté onion and red pepper (4–5 minutes) In a large skillet, heat olive oil over medium heat. Add onion and red pepper; cook until the onion is translucent and the pepper edges are tender.
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Add garlic and red pepper flakes (30–60 seconds) Stir in minced garlic and red pepper flakes; cook until fragrant and the edges of the garlic look glossy.
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Stir in tomatoes and simmer (4–5 minutes) Add diced tomatoes; simmer gently until the mixture thickens slightly and flavors meld. Season with salt and pepper.
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Cook shrimp until pink (3–4 minutes) Add shrimp to the skillet in a single layer; cook until pink and opaque, tossing once or twice for even cooking.
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Finish and toss with pasta (2–3 minutes) Stir in lime juice and chopped cilantro. Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, loosen with 1–2 tablespoons of the reserved pasta water. Taste and adjust seasoning, then serve with a final scatter of cilantro.
How to Store Leftovers
Refrigerate leftovers within two hours in an airtight container. They stay fresh for about 3 days in the fridge. For reheating, warm gently on the stovetop with a splash of water or a tiny extra lime juice to brighten; you can also reheat in the microwave in short 30–45 second bursts. To store longer, freeze the sauce separately for later use.
What to Serve With Cilantro Lime Shrimp Skillet
- Cilantro-lime rice: Fluffy rice scented with lime and cilantro that soaks up the sauce beautifully.
- Sautéed broccoli or asparagus: Quick greens that add bite and color to the plate.
- Avocado-Cucumber salad: A cool, crisp side with a light lime dressing to balance the heat.
Variations & Tips
- Spicy version: Increase red pepper flakes to 1/2 tsp or add finely chopped jalapeño for more heat.
- Creamier finish: Stir in 1/4 cup heavy cream or coconut milk just before tossing with pasta.
- Gluten-free: Use your favorite gluten-free pasta or serve the shrimp sauce over cauliflower rice.
- Canned-tomato swap: If using canned tomatoes, choose low-sodium diced varieties for consistent flavor.
- Fresh herb swap: If cilantro is scarce, finish with a pinch of chopped parsley and a squeeze of lime.
Enjoy Your Cilantro Lime Shrimp Skillet
Spoon the tender shrimp over hot pasta, shower with bright cilantro and a final kiss of lime, and savor how pantry-friendly ingredients transform into a vibrant, satisfying meal. Enjoy your Cilantro Lime Shrimp Skillet tonight.