Easy and flavorful, this Cilantro Lime Shrimp is a quick saute of shrimp in a cilantro-lime-tomato sauce with all the flavors of Mexico.

I don't know what happened to me last Sunday. Suddenly this huge burst of energy came from somewhere and all I wanted to do was cook! I got started just past noon and by the end of the day I had cooked and photographed five recipes.

When supper time came around I was still going strong in the kitchen but had to start thinking about getting something ready for our dinner.

I really wanted something with shrimp and tex-mex flavors so I just started gathering up anything that I thought might go well together. The end result was this really tasty Cilantro Lime Shrimp.

This was just enough for the two of us for Sunday night supper. Even better with the garlic toast alongside to soak up all the delicious juices.

And did I mention it's really quick to make? In less than 30 minutes we sat down at the table and shared this beautiful shrimp right out of the skillet!

Cilantro Lime Shrimp - Shrimp sauteed in a cilantro-lime-tomato sauce with all the flavors of Mexico. Click To Tweet

How To Make Cilantro Lime Shrimp:

I started out by chopping a couple of cloves of garlic, a medium onion, and a fresh jalapeno that I ran outside and cut from the garden. My jalapenos are a little ahead of my cubanelles and way ahead of my bell peppers!

Next you'll need to grab a heavy skillet, heat it over medium-high heat and add the butter and olive oil. Of course, I used a black cast-iron. I just love the way they heat up and hold the heat steady.

When the butter and oil are melted, add in the garlic, onion and jalapeno. Cook those together, stirring, for a few minutes until the onion begins to wilt.

Next, add the red pepper flakes and oregano. Continue cooking until the onions are translucent.

Add the chopped tomatoes and cook, stirring again, until they're nicely wilted. Once they've cooked down add the shrimp. Cook and stir until the shrimp are just done.

It shouldn't take more than 4 or 5 minutes. Watch them carefully since shrimp cook so quickly.

When the shrimp have turned opaque, add the salt, pepper and juice and zest of a lime. Stir together for a few seconds. Remove the pan from the heat and stir in the chopped cilantro.

This recipe served two hungry folks for dinner :-) As they say "your mileage may vary." Be sure to have some garlic bread or garlic toast to soak up all those delicious juices.

Enjoy!

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Cilantro Lime Shrimp Shrimp with all the flavors of Mexico - cilantro, lime, oregano, and red pepper. 5 from 2 votes Print Pin Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2 servings Calories: 488 kcal Author: Lana Stuart Ingredients 1 tblsp. butter

1 tblsp. olive oil

2 cloves garlic minced

1 medium onion chopped

1 jalapeno finely chopped

1/4 tsp. red pepper flakes

1/2 tsp. Mexican oregano

2 roma tomatoes chopped

1 lime zest and juice

1/2 tsp. salt

1/2 tsp. black pepper

1 pound shrimp split and deveined

2 tblsp. chopped cilantro Instructions Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeno.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.

Continue cooking until the onion becomes translucent, approximately 3 additional minutes.

Add the tomatoes.

Cook, stirring occasionally, until the tomatoes are soft.

Add the shrimp, zest and lime juice, salt and black pepper.

Cook until the shrimp are just opaque. Be careful not to overcook.

Remove the pan from the heat and stir in the cilantro. Notes All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post. Nutrition Information Serving: 1 g Calories: 488 kcal Carbohydrates: 29 g Protein: 54 g Fat: 17 g Saturated Fat: 6 g Polyunsaturated Fat: 10 g Cholesterol: 494 mg Sodium: 2855 mg Fiber: 3 g Sugar: 19 g Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Tried this recipe? Mention @NevrEnoughThyme or tag #NevrEnoughThyme

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