Cilantro Lime Shrimp Recipe | Easy Shrimp Recipe (Ready in 20 Minutes)

Learn how to cook shrimp with this easy cilantro lime shrimp recipe! In this shrimp recipe, shrimp is tossed in a delicious roasted garlic sauce with loads of lime and cilantro. Citrusy, perfectly garlicky and just enough spicy, this shrimp recipe with cilantro lime sauce takes just 20 minutes!

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🍅INGREDIENTS: 🍅
🔹 1 small head garlic
🔹 1 cup chopped fresh cilantro leaves
🔹 1 lime, juiced
🔹 1 tablespoon dry white wine (optional), or substitute with more lime juice
🔹 3 to 4 tablespoon extra virgin olive oil, plus more for coating the shrimp
🔹 2 tablespoon harissa (or your favorite chili paste)
🔹 1 ½ pounds peeled and deveined large shrimp (pre-peeled thawed frozen shrimp work well)
🔹 Kosher salt
🔹 Black pepper

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:33 – How to roast garlic
00:52 – Making the cilantro lime sauce
02:04 – What is harissa paste?
02:46 – How to remove the garlic
03:56 – Seasoning the shrimp
04:40 – Grilling the shrimp
05:36 – Tip for cooking shrimp
06:09 – Coating the shrimp in the cilantro lime sauce
06:18 – How to serve this shrimp recipe
06:54 – Taste test

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– I’m about to show you
the very first recipe
that ever went
viral for our site,
themediterraneandish.com.
And this was many years
ago when we first started.
It’s our cilantro lime shrimp.
And it continues to be a top
recipe for us for good reason.
It is loads of flavor.
Let me show you.
I remember like nine years ago
when this recipe kind of made
the rounds all
over our Pinterest.
And every time I have seen it,
people are raving about it.
And so I’m really excited
to finally actually make
it for you on camera.
I don’t know what
took me so long.
I roasted a whole head
of garlic earlier.
Don’t worry so much, ’cause
when you roast garlic,
it actually kind of
takes care of that edge,
that extra bold flavor, and
it becomes nice and sweet.
It’s a little bit hot, so I’m
gonna let it cool for a minute
and work on other things
that go in this bowl
that create our beautiful sauce.
So we’re gonna go ahead and
chop up some cilantro now.
Someone here might say
they can’t have cilantro.
Go ahead and use basil.
It will work just fine as well.
But if you can eat cilantro,
then cilantro is the herb
of choice for the sauce.
We’re gonna cut
just a little bit
of the stem off and keep
some of the tender stem
on because it gives
you a lot of flavor.
And we’re gonna go
ahead and chop this up.
We’re looking for one heaping
cup of fresh cilantro.
Oh yeah, just a little
bit of the stem in here.
So we’re gonna go ahead
and add the cilantro in.
Next, in the sauce,
goes one juice
of one whole lime.
Now this is a nice large lime.
Most of the time
they’re kind of smaller,
so make sure you use
enough, maybe a couple
if they’re small.
We’re adding in a little bit
of white wine, dry white
wine, about one tablespoon.
If you don’t cook with
wine, you can skip this,
add more lime juice,
whatever you like.
I’m gonna add in
my harissa paste,
or red chili paste
of your choice.
That’s fine too, as long
as it’s not the sweet kind.
So harissa is a North
African chili paste.
It has warm, earthy flavors
like cumin, coriander,
that sort of thing.
And I love that
vibe in this sauce.
But another chili paste of
your choice will work fine.
And you can find this harissa
over on
themediterraneandish.com.
Just hit the Shop tab
when you get there.
Two tablespoons.
If you aren’t sure,
just start with one
’cause it could be
too spicy depending
on your tolerance.
So we’re going with that.
And then a little bit of
extra virgin olive oil.
Now remember that this is going
to coat your entire shrimp,
so you wanna make sure
that you have enough sauce.
Now let’s go in with our garlic.
You can just squeeze
the garlic out.
Now for this recipe,
a garlic does not have
to roast forever.
It can just be 10, 15 minutes
just to take that edge off.
Or if you’ve roasted a
of garlic ahead of time,
and I often do that,
then use what you have.
That’s fine.
They also sell roasted
garlic paste out there.
I’m not sure why
I would buy that
’cause it doesn’t
taste the same.
But if that’s what you have
and you like it, it could work.
Little rough chop. Beautiful.
And going in with the garlic.
And we’re just gonna go ahead
and mix the sauce together.
Oh, this is so lovely-looking.
And at this point I
think I’m gonna add
a little bit more olive oil.
Oh yeah.
And now that I’ve
created my sauce,
I can set it aside and
work on the shrimp.
So let’s turn on the
heat here on the griddle.
And again, if you are working
outdoors, that’s fine.
Medium-high heat.
And the larger the
shrimp, the better.
But if you have smaller
shrimp, which is what I happen
to have in my freezer,
not a big deal.
This will work either way.
If you’re working with one
of these indoor griddles,
make sure that you’ve
oiled it a little bit.
And we’re also going to toss
the shrimp here with a tiny bit
of olive oil, just to make sure
it doesn’t stick to the grill.
We’re gonna go ahead
and season the shrimp
with kosher salt
and black pepper.
We didn’t add salt and
pepper to our sauce,
but if you like, you can.
I’m just gonna make sure
that the shrimp itself
is well-seasoned.
And we’re gonna go ahead
and do just a little bit
of olive oil here.
Make sure that your
sauce is right here,
because what you’ll do is
once the shrimp turns pink,
you’re gonna throw it in the
sauce as soon as it’s ready.
And that’s how you make sure
that the warm shrimp is
absorbing the flavor right away.
So, we’re gonna go ahead
and see if, if the grill is
ready for us, I’m starting
to see some movement.
And like I said, the
larger shrimp the better.
But this is what I had on hand.
I’ll use what I have
on hand all the time.
But even larger shrimp is
going to cook very fast,
so watch for it.
And as soon as it turns
pink on both sides,
you’re going into that sauce
and it’s going to stop cooking.
Flip, flip, flip.
As soon as you see some color.
Shrimp is one of those things
that are just so easy to
cook any night of the week.
And I have made this recipe
and just tossed it
with pasta for dinner.
It’s also one of
my go-to appetizers
for when we have a little crowd
and we want something
that’s super quick,
but also like we’ll
deliver on the wow factor
as I said earlier.
So here we go.
Gonna pull ’em off, and
dunk them in my sauce.
As your shrimp cooks, here’s
how you know it’s ready.
It’s going to firm up
a tad, and it’s going
to turn pink, an opaque pink.
You don’t want it to be rubbery.
(record screeches)
Ah, I lost one.
I was in a race, you guys.
Shrimp will turn from gray
and raw to pink and maybe
even rubbery so fast.
Oh my goodness.
How quick was that?
And I did it in
a couple batches.
We’re gonna turn this off.
Toss, toss, toss.
Make sure all the shrimp is
covered in this delicious sauce.
Oh my goodness.
Honestly, this is
one of those recipes
that you can serve
many different ways.
For an appetizer,
I always, I love to
include some sort of bread.
If you have a French baguette,
cut it up and use it this way.
Or like I’m doing here,
some small pita wedges
so that you can make use
of this delicious
sauce that you created.
You could also toss
this, like I said,
with your favorite pasta or
over your favorite cooked grains
or rice because you
don’t wanna waste
the delicious
cilantro lime sauce.
But let me dig in and let you
know how this party’s going.
Messy is the best way.
And if you are into
shrimp on the grill,
then make sure you
check out the next video
for my grilled shrimp skewers.
Also another amazing
crowd pleaser.
Grab the recipe for
cilantro lime shrimp
over on
themediterraneandish.com.
I will see you later. Ciao.