Zesty & full of flavor this shrimp recipe is addictive. Grilled or pan-seared these are perfect on their own or in a taco or burrito bowl. Warning: Try not to eat them all before dinner starts or just double the recipe to avoid fights.
Make sure the shrimp are thawed, peeled, and deveined then set aside.
Add all remaining ingredients to a bowl. You can cheat on some of the prep here and add it all to a small blender or food processor if you'd like. I'm obsessed with my immersion blender which would also work beautifully.
Add Shrimp to a bowl and marinate for at least 15 minutes. **Don't marinate overnight as the lime juice will cook the shrimp and make them chewy*.
Cooking Methods
Grilling: Kabobs are one of the easiest ways to cook shrimp on the grill, but you can also find some neat grill baskets that prevent them from falling through. I suggest kabobs so you get as much color/char on them as possible. Cook for 2-3 minutes on each side.
Pan Sear: If you don't have access to a grill you can easily cook this on a stovetop. The key here is to get your pan really really hot, add oil to your pan to prevent sticking, and only add enough shrimp to cover about ½ of the pan. If you add too many at once, all the moisture will drop the temperature of the pan and you will boil your shrimp vs sear them. Browing = Flavor. Flip the shrimp after 2-3 minutes. Cook another 1-2 minutes on the other side or until the center of the shrimp is no longer opaque.
Broil: This would be my last option, but it will work. Layer a pan with foil. Add shrimp and spread out. Cook on high broil for 3-5 minutes. They may need to be flipped if they are extra-large. Test if they are done by removing one, cutting it open, and checking to see if the center is no longer opaque.
In most cases, the shrimp should only take 3-5 minutes to cook depending on your cooking method and the size of your shrimp.
The key sign to look out for when trying to see if they are done is the color. When they switch from translucent to opaque/white, they are done.
Notes
The fresher your shrimp are, the better. Even if they were previously frozen, just try and use them within the first day or 2 of defrosting. No one wants fishy shrimp.
Always devein your shrimp or buy your shrimp deveined. It’s a little more effort or costs a little more money but is well worth it.
Want a shortcut? Add all the marinade ingredients into a small blender OR a bowl with an immersion blender. Just leave yourself some fresh cilantro to finish with.
I prefer larger shrimp for this recipe. Something around 20/25’s (the count of shrimp per pound which is generally noted on the bag).