Home > Dinner > Seafood > Cilantro Lime Shrimp Cilantro Lime Shrimp May 1, 2018 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Cilantro Lime Shrimp is a family favorite! Seasoned and succulent shrimp atop cilantro-lime rice with savory black beans, creamy avocados, and a show-stopping cilantro-lime sauce. This high-protein meal is nutritious, nourishing, filling, and best of all packed with flavor. Love bowl-style meals with loads of protein and good-for-you ingredients? Give our Banh Mi Bowls, Chicken Burrito Bowls, or vegetarian Black Bean Bowls a try next! Cilantro Lime Shrimp For almost two full years, these Shrimp Tacos have been in the top 10 most popular recipes on this website — out of over a thousand recipes! They’re a family favorite and so many of you have shared rave reviews for the tacos — from the charred corn tortillas to the saucy slaw to unbeatable cilantro lime sauce — those are the best tacos! So today we’re pulling similar concepts from those cilantro lime shrimp tacos and making a bowl version. Seasoned shrimp atop rice with black beans, rice, avocado, and of course: the famous cilantro lime sauce. That’s right — the same cilantro lime sauce from the shrimp tacos coats these bowls! So if you love those tacos I think you’re going to be obsessed with this bowl version! How To Make Cilantro Lime Shrimp The full recipe is below, but here are our top shrimp cooking tips! Pick the right shrimp. Save yourself some work (and hassle) by picking shelled, peeled, and deveined shrimp. If using frozen shrimp, be sure it has fully thawed (rinse it under cold water, not warm, which will mess up the texture) before cooking it. Pat it dry. Whatever shrimp you’re using (fresh or frozen), be sure to thoroughly pat dry with paper towels. The cilantro lime shrimp marinade (spices) won’t adhere to wet shrimp and the shrimp won’t cook properly. Shrimp cooks really fast, so we recommend cooking the shrimp quickly at higher temps and use tongs instead of a spoon to place, flip, and remove the shrimp. This allows the shrimp to get a nice char (char=flavor). It’s easy to over-cook shrimp, so watch it closely and remove from the skillet promptly (even off heat, the skillet is still retaining heat). What To Serve With Cilantro Lime Shrimp Once you’ve got the shrimp cooked and ready, it’s all about bowl assembly. Below are our favorite additions: Black beans: if you’ve got these saucy black beans made up and in your fridge you are going to love them in these bowls! Warm on the stovetop and throw them in the bowl. Otherwise, a can of black beans is great. We typically use a can and mix it through with the warmed rice to quickly warm it up. Avocado: the riper, the better. A ripe avocado adds a nice creaminess and fresh flavors to the cilantro lime shrimp. To tell if an avocado is ripe, gently press it near the stem. If the avocado yields to that gentle pressure, it’s ripe and ready to go! Cilantro-lime rice: to keep things quick & easy, we use a box mix, but if you’d like to make your own cilantro lime rice it’s very easy to do. Prepare 1 cup of rice as you normally would and then mix through 1-2 tablespoons lime juice, 3 tablespoons fresh cilantro, and salt as needed (until flavors are vibrant!) Other toppers: obviously the sauce adds a lot, but if you’re looking for some more oomf, you’ll be amazed with what some fresh lime and fresh cilantro adds to the bowls! If you’d like some more spice, thinly slice or dice a jalapeño and mix through the rice. Variations Make cilantro lime shrimp grilled (on skewers): Use the seasoning blend in my recipe below and use this detailed break-down on how to perfectly grill it! Turn this into a cilantro lime shrimp salad: add a base of finely chopped romaine lettuce to the bowl. You can still prepare the rice and add it on top of the lettuce (we love a good grain salad recipe!) or replace the rice with the lettuce. Cilantro lime shrimp air fryer: follow the directions to marinate the shrimp in seasonings and then cook in the air fryer according to your fryer’s directions (each air fryer typically comes with a manual breaking down cooking times for proteins in their specific model) Short-Cut Ideas Bowl recipes can be overwhelming — preparing all the components for the bowl and then a sauce on top of it all off. It’s a lot. So here are my top short-cut suggestions. Yes, homemade is always best, but use convenient store short-cuts when needed right!? Grab Costco Cilantro Lime Shrimp. I honestly have not tried this shrimp, but have heard great reviews on it. It’s already seasoned and cooked so you can just throw it on your bowl. Use a Cilantro Lime Rice Mix. Nothing beats the ease of already cooked, packaged rice or a rice mix with a seasoning mix! Make the Cilantro-Lime Sauce Ahead of Time. Not really a short-cut per-se, but it sure makes dinner assembly a breeze when the sauce is already made. Plus, the sauce only gets more flavorful as it sits in the fridge. More Delicious Shrimp Recipes Lemon Garlic Shrimp with an addicting lemon-butter sauce Shrimp and Sausage Recipe made on one pan! Honey Garlic Shrimp with a quick stir-fry sauce Shrimp Couscous with an herb-y green sauce Shrimp Foil Packets cooked on the grill, in the oven, or on the campfire! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cilantro Lime Shrimp 5 from 5 votes - Review this recipe This Cilantro Lime Shrimp is a family favorite! Seasoned and succulent shrimp atop cilantro-lime rice with savory black beans, creamy avocados, and a show-stopping cilantro-lime sauce. This high-protein meal is nutritious, nourishing, filling, and best of all packed with flavor. SAVE TO RECIPE BOX Print Recipe Cilantro Lime Shrimp 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Cilantro Lime Shrimp is a family favorite! Seasoned and succulent shrimp atop cilantro-lime rice with savory black beans, creamy avocados, and a show-stopping cilantro-lime sauce. This high-protein meal is nutritious, nourishing, filling, and best of all packed with flavor. Course Dinner Cuisine American Keyword Cilantro Lime Shrimp Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 4 servings Calories 397kcal Author Chelsea Cost $13.42 IngredientsCilantro-Lime Shrimp2 tablespoons unsalted butter, separated2 tablespoons olive oil, separated1 lb (16 oz.) extra large shrimp (Note 1)1 teaspoon each: cumin, garlic powder, & Creole seasoningFine sea salt & pepper1/4 teaspoon cayenne pepper, optionalFor the Bowls1 pkg (8-10 oz.) Cilantro Lime Rice Mix (Note 2)1 can (15 oz.) black beans, drained & rinsed1 large ripe avocado, choppedOptional, for serving: lime wedges, additional cilantroCilantro Lime Sauce -- Note 32 limes (4 tbsp juice + 1/2 tsp zest)1 teaspoon minced garlic1 cup loosely packed fresh cilantro1 tablespoon finely minced jalapeño (seeds/ribs removed)1/2 cup regular full fat mayo1/2 cup sour cream (lite/fat-free works great) InstructionsBOWLS -- RICE & BEANS: Prepare the rice according to package directions. As soon as the rice is done cooking, fluff and then stir in the drained and rinsed black beans. OR warm beans separately if you want to serve as a side in the bowl (as pictured).MARINATE SHRIMP: Pat both sides of the shrimp completely dry and then gently toss in a large bowl with the cumin, garlic powder, Creole seasoning, and cayenne pepper. Hold off on salt/pepper for now. Cover and place in the fridge while preparing the rest of this dish.SAUCE: Zest and juice 1-2 lime(s) to get 4 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to the blender or food processor along with the minced garlic, cilantro, jalapeño (add more for a spicier sauce OR add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste (I add 1/4 tsp salt & 1/8 tsp pepper). Blend or pulse until smooth. Add in the sour cream and pulse once more to combine. Taste and adjust sauce to personal preference (more lime, more garlic, salt/pepper). Place in fridge until ready to eat.COOK SHRIMP: Pull shrimp from fridge and add salt & pepper (Creole seasoning does have salt so don't add too much extra -- I add 1/4 teaspoon of each). In a large skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Heat over high heat. As soon as butter is melted, add 1/2 of the shrimp using tongs, in one even layer so shrimp is not overlapping (it will steam if pan is too crowded). Cook for 1 minute, then use tongs to flip each shrimp over and cook on the other side for 1 more minute or until cooked through (shrimp cooks quick -Note 4!). Transfer cooked shrimp to a clean plate.FINISH COOKING SHRIMP: Back to the pan, add the remaining 1 tablespoon oil and 1 more tablespoon butter. As soon as butter melts, add in the remaining shrimp, cooking for 1 minute per side (or until cooked through). Use tongs (never a spoon) to place shrimp in pan and flip. Transfer all the cooked shrimp to a plate. ASSEMBLY: Place the prepared rice mixture first, add the shrimp, add desired bowl toppings (avocado, additional cilantro, black beans) and finally a good drizzle of the sauce. Season to taste with salt and pepper if needed and enjoy promptly! Drizzle some extra lime over bowls if desired. Video Recipe NotesNote 1: Shrimp: We grab extra large sized at 26/30 (26-30 shrimps in a pound). Grab shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions (overnight in fridge or in a colander in the sink with cold water running over) and thoroughly dry before using. Note 2: Rice: to keep things quick & easy, we use a box mix, but if you'd like to make your own cilantro lime rice it's very easy to do. Prepare 1 cup of rice as you normally would and then mix through 1-2 tablespoons lime juice, 3 tablespoons fresh cilantro, and salt as needed (until flavors are vibrant!) Note 3: Sauce: We make a lot of sauce because we love tons and enjoy having leftovers! If you aren't a big sauce fan, halve these quantities. Sauce will store well for 5-7 days in the fridge (give it a good stir before using). This sauce is great to make ahead -- it gets more flavorful as it sits! Note 4: How To Know When Shrimp Is Done: The crevice in the back of the shrimp where the vein is removed is the thickest part of the shrimp (directly opposite end of the tail). As soon as the flesh at that base turns from translucent to opaque, the shrimp is done cooking! Another sign to look for: shrimp will turn pink with bright red tails. Note 5: Calories include the shrimp and sauce but do not take into account any of the bowl toppings. Nutrition FactsServing: 1serving | Calories: 397kcal | Carbohydrates: 2.4g | Protein: 25.2g | Fat: 32.2g | Cholesterol: 204.1mg | Sodium: 331.5mg | Fiber: 0.2g | Sugar: 0.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.