Chilled Cilantro Lime Shrimp – Great for Meal Prep
This chilled cilantro lime shrimp recipe is made with chilled shrimp tossed in a simple dressing of lime juice, garlic, olive oil, and fresh cilantro. The lime adds brightness, while the olive oil and garlic round out the flavor.
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There are so many ways to use this shrimp. I like it as a make-ahead protein that keeps in the fridge for a few days, ready to add to a rice bowl, grain bowl, salad, shrimp tacos or even a charcuterie board. It also works at room temperature, so you can prepare it quickly and serve it right away.
Recipe Highlights
- Ready in about 30 minutes.
- Just shrimp, lime juice, garlic, olive oil and cilantro, and ready in 30 minutes.
- Great for meal prep; keeps for a few days in the fridge, so one batch can make more than one meal. Add it to rice or grain bowls, toss with a salad or as an appetizer.
Ingredient Notes
- Shrimp: Fresh or frozen peeled and deveined shrimp work. If using frozen shrimp, use uncooked. Thaw it in the fridge overnight then cook it. Pre-cooked tends to be mushy. Any size works, but medium or large hold up best in a bowl.
- Fresh Lime Juice: This is the main flavor, so use fresh limes, not bottled. About 2 limes gets you the 3 tablespoons you need.
- Fresh Lemon Juice: Just a splash is all that’s needed to round out the lime. In a pinch, you can skip it and use a little extra lime juice instead.
- Garlic: Fresh cloves, crushed or minced. Jarred minced garlic works if that’s what you have on hand; use about the same amount.
- Extra Virgin Olive Oil: Avocado oil is a good swap if you want a more neutral flavor.
- Fresh Packed Cilantro: If you don’t have or don’t like the taste of cilantro, parsely is an easy swap.
How to Make Chilled Cilantro Lime Shrimp
- Prepare the ingredients: Peel and devein the clean the shrimp. Squeeze the lemon and lime juice, chop the garlic and cilantro.
- Cook the shrimp: Fill a saucepan halfway with water, cover and bring to a boil. Once the water boils, add the shrimp, cover and turn off the heat. Let it sit for about 10 minutes covered. This is helpful so that you don’t overcook the shrimp.
- Mix the dressing: Whisk together lime juice, lemon juice, garlic, and olive oil.
- Drain the shrimp: Drain the hot water from the shrimp, and run under cold water if you are serving the shrimp cold, or warm water if you want to serve the shrimp warm.
- Assemble it: Pat the shrimp dry, and pour the dressing over and toss to combine.
Make it Your Way
This shrimp is a blank slate. Make it according to the recipe, then try it again with different flavors or proteins to add endless variety to your rice bowls or salads.
- Protein: Swap shrimp for cooked chicken or white fish if that’s what you have. Grilled shrimp works too; marinate it in the lime, olive oil, and cilantro garlic instead of cooking it in water, then grill until just cooked through.
- Flavor: Go all lemon or orange instead of lime, or split the difference with half and half. Swap in parsley, basil, or thyme for cilantro.
- Heat: Add a chopped jalapeño, chili powder, or red pepper flakes to the dressing if you want some kick.
- Finish: Serve it plain, over rice for a bowl, tossed with greens for a salad, or on its own as an appetizer.
I usually make a double batch on Sunday and serve over greens, then use the rest during the week for lunch in a grain bowl or another salad.
If you like building meals this way, starting with a base and changing it up from there, my Bowls Builder walks through it for a whole week of dinners.
Serving Suggestions
In addition to adding it to a bowl, try pairing it with a side of pasta salad or potato salad for a full spread, or set it out on a charcuterie board with crackers for easy entertaining.
How to Store and Use Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Leftover shrimp is good cold straight from the fridge, tucked into a wrap, or added to whatever salad or grain you’re already making for lunch.
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Cilantro Lime Shrimp
Equipment
- large mixing bowl to mix the shrimp salad
- Small mixing bowl or jar to mix the dressing
Ingredients
- 1 pound shrimp cleaned and deveined
- 3 tablespoons freshly squeezed lime juice about 2 limes
- 1 teaspoon fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 3 to 4 cloves of crushed garlic to taste
- 1/2 cup fresh packed cilantro chopped
Instructions
- Prepare the ingredients: Peel and clean the shrimp. Squeeze the lemon and lime juice, chop the garlic and cilantro.
- Fill a medium sized saucepan with water until it's half full. Cover the pan and heat it over medium-high heat until the water boils. Add the shrimp to the pan, cover it again and turn off the heat. Let the shrimp cook in the hot water for 10 to 15 minutes.
- While the shrimp is cooking, whisk together the chopped garlic, lemon juice, lime juice and olive oil in a small bowl.
- Once the shrimp are cooked, drain and rinse them with cold water and pat dry.
- Place the cooked shrimp into a mixing bowl and pour the dressing and cilantro over the top and mix everything together. Serve over a bed of greens or as is at room temperature or chilled.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Was looking for a quick shrimp recipe with lime and cilantro. I usually marinate and grill but I loved the simplicity of this and the fact that it was served cold. Great flavor combination. Thank you
Thank you Jennifer, I’m glad you liked it!