Cilantro-Lime Shrimp

"I find it hard to believe that there are people who don’t like cilantro (Julia Child hated it!). The herb is a staple in my kitchen, and I love the flavor it adds to just about anything. If you’re one of those people who detest cilantro, you can simply leave it out or replace it with another fresh herb, such as chives or parsley. Shrimp is another one of my kitchen staples—I always keep some stashed in my freezer for those nights when I don’t plan ahead. It’s the perfect go-to “skinny” protein when I need a quick, light meal." Gina Homolka, author of The Skinnytaste.

The Skinnytaste Cookbook- Light on Calories, Big on Flavor

Best Selling Cookbook The Skinnytaste

Cilantro-Lime Shrimp

May 31, 2015

  • Yields: 6 servings


1Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

2Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.

3 Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated, and remove the pan from the heat.

4Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.


1 ½ pounds peeled and deveined jumbo shrimp

¼ teaspoon plus 1/8 teaspoon ground cumin

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

5 garlic cloves, crushed

2 tablespoons lime juice (from 1 medium lime)

3 to 4 tablespoons chopped fresh cilantro

Season the shrimp with the cumin, salt, and black pepper to taste.


Nutrition Facts

Serving Size2/3 cup
Total Fat3.5g
Saturated Fat0.5g
Total Carbohydrates3g
Dietary Fiber0g
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