Lime Cilantro Shrimp with Tomatoes
Quick pan-seared shrimp marinated in lime, garlic and cumin, then tossed with fresh tomatoes and cilantro. Bright, citrusy, and ready in under 30 minutes. Serve over rice or pasta for a weeknight dinner that feels restaurant-quality. The reserved marinade becomes a light sauce that ties everything together.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 limes, juiced
- ¼ cup olive oil
- 3 cloves garlic, finely chopped
- ½ teaspoon cumin
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 3 medium tomatoes, diced
- ½ cup fresh cilantro, chopped(optional)
- 2 tablespoons olive oil
- rice or pasta
Instructions
- 1
Combine lime juice, 1/4 cup olive oil, garlic, cumin, salt and pepper.
- 2
Add shrimp, toss to coat, and let sit 20 minutes.
- 3
Drain shrimp, reserving the marinade.
- 4
Heat 1 tablespoon olive oil in a frying pan over medium-high heat.
- 5
Fry shrimp until pink, about 2-3 minutes per side.
- 6
Add tomatoes, cilantro and reserved marinade.
- 7
Toss and cook until heated through.
- 8
Serve over rice or pasta.
Tips
Don't skip the 20-minute marinade; it infuses the shrimp with flavor and keeps them tender.
Watch the shrimp closely once it hits the pan. Overcooked shrimp becomes rubbery; 2-3 minutes per side is ideal.
Reserve the marinade before cooking; it becomes a bright, punchy sauce that brings everything together.
Good to Know
Refrigerate in an airtight container up to 2 days. Reheat gently in a pan with a splash of water to avoid drying out the shrimp.
Marinate shrimp up to 4 hours in advance. Dice tomatoes and chop cilantro ahead, but keep separate and combine just before cooking.
Serve immediately over warm rice, pasta, or couscous. Pairs well with a crisp white wine or light lager.
Common Mistakes
Marinate too long (over 30 minutes); the acid will start to cook and toughen the shrimp.
Overcook the shrimp; it goes from pink to rubbery in seconds.
Skip reserving the marinade; the sauce is what brings the dish together.
Substitutions
FAQ
Can I prepare this ahead?
Yes. Marinate the shrimp up to 4 hours. Prep tomatoes and cilantro separately and refrigerate. Assemble and cook when ready to serve, about 10 minutes total.
Can I freeze leftovers?
Not recommended. Frozen shrimp becomes mushy when thawed. Eat within 2 days of cooking for best texture and flavor.
What if I don't have fresh cilantro?
Use fresh parsley, mint, or basil in the same amount. Cilantro is distinctive, but these herbs offer brightness and freshness as alternatives.