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Big bursts of citrus and fresh cilantro come together fast with juicy shrimp in this dish. You'll love how every bite feels bright, sunny, and packed with kick. It's my top pick for packed weeknights when we crave something tasty but don't want a hassle. Feels like an outdoor summer bash, even if it's freezing outside.
Tasty Ingredients
- Fresh cilantro: Chopped leaves and tender stems wake up the dish with a leafy hit—toss extra on just before serving
- Lime juice: Squeeze fresh for big punchy zip—grab limes that feel heavy and have shiny skin
- Salt: Pulls flavor out of the shrimp—go with fine sea salt if you have it
- Red pepper flakes: Little bits bring fire—skip or add more depending how spicy you want it
- Italian seasoning: Dried herbs (like oregano, basil, rosemary, and thyme) add a subtle background to the cilantro
- Chili powder: Just enough to give things some heat—pick a fresh blend to get the most zing
- Smoked paprika: A little smoke works magic here—look for the Spanish one if possible
- Olive oil: Helps everything cook up golden and delicious—extra-virgin is tops for taste
- Raw shrimp: Big, cleaned ones cook even and stay juicy—make sure yours are firm with no weird smell
Easy Step-by-Step
- Finish and Serve:
- Spoon shrimp onto plates and sprinkle the rest of the cilantro right over the top. Hand out lime wedges if you want a little extra pop.
- Toss with Lime and Cilantro:
- Now turn down the heat. Pour in your fresh lime and some chopped cilantro. Give it all a light mix, taste, and add an extra squeeze or pinch of salt if it needs it.
- Cook the Shrimp:
- Lay the shrimp down in the pan, leaving some space between each so they brown instead of steaming. Let them cook for about two minutes till you see pink underneath, then flip and finish the other side for one or two more. Stop once they're firm and not see-through.
- Heat the Pan:
- Get your pan hot over medium, so a sprinkle of water sizzles away. Pour in olive oil and swirl it around. Just don't let it start smoking.
- Season the Shrimp:
- Dump shrimp into a bowl and add all your seasonings—salt, Italian herbs, smoked paprika, chili powder, and red pepper flakes. Toss everything round until shrimp are coated all over.
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Storing Leftovers
Put extra shrimp in a covered container in the fridge—they’ll keep best for a couple of days. When you’re ready to eat, gently reheat on low or toss 'em cold on a salad for a quick bite.
Swap-Out Ideas
Not into cilantro? Swap for basil or parsley—scallions taste great, too. Skip the chili powder if you want it milder, or toss in chipotle powder instead for a smokier feel.
Serving Ideas
You can scoop these on toasty tortillas with creamy avocado, pile over fluffy rice, or top a big salad with them. Roasted cauliflower underneath makes a killer low-carb option, too.
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Inspiration
Shrimp cooked hot and quick with spices and citrus shows up in so many sunny spots—think Mediterranean and Latin American food. This version borrows from both. Feels just right for summer, but really it’s a burst of sunny flavor whenever you want.
Frequently Asked Questions
- → What does cooked shrimp look like?
You'll know they're finished when they curl up and change from gray to pink and a bit see-through. Usually, about 3-4 minutes. Don't let them go too long or they'll get chewy.
- → Can I use shrimp from the freezer?
Absolutely. Let them thaw out and dry them with paper towels before seasoning. That way you won't get soggy results.
- → What are some good sides?
Try with a fresh salad, some roasted veggies, or fluffy rice. Any of those work and make a full meal.
- → How much heat does this dish have?
The spices add just enough kick to keep things interesting, but you can always add more or back off if you need it milder.
- → Does this work for special diets?
Yes, it's naturally free of gluten and carbs are low. Plenty of protein, good for keto and similar plans.