20 Irresistible Cilantro Shrimp Delights

Savory, succulent, and bursting with fresh flavor—cilantro shrimp dishes are the perfect solution for busy weeknights when you crave something special without the fuss. Whether you’re grilling, sautéing, or tossing them into tacos, these recipes promise to delight your taste buds and simplify your dinner routine. Ready to explore 20 irresistible ways to enjoy this dynamic duo? Let’s dive in and find your new favorite!

Cilantro Lime Shrimp Tacos

Get ready for the easiest weeknight dinner that packs serious flavor. Grab some fresh shrimp and let’s make these vibrant tacos in under 20 minutes. Great for busy evenings when you want something delicious without the fuss.

Ingredients

Shrimp – 1 lb
Lime juice – 3 tbsp
Cilantro – ¼ cup chopped
Garlic – 2 cloves minced
Chili powder – 1 tsp
Salt – ½ tsp
Corn tortillas – 8
Avocado – 1 sliced
Red cabbage – 1 cup shredded
Cotija cheese – ½ cup crumbled
Sour cream – ¼ cup

Instructions

1. Pat shrimp completely dry with paper towels.
2. Combine lime juice, cilantro, garlic, chili powder, and salt in a medium bowl.
3. Add shrimp to the marinade and toss to coat evenly.
4. Let shrimp marinate at room temperature for exactly 10 minutes.
5. Heat a large skillet over medium-high heat until water droplets sizzle immediately.
6. Cook shrimp in a single layer for 2 minutes per side until opaque and lightly browned.
7. Warm corn tortillas directly over a gas flame for 15 seconds per side until lightly charred.
8. Arrange two tortillas on each plate.
9. Divide cooked shrimp evenly among tortillas.
10. Top each taco with shredded cabbage, avocado slices, and crumbled cotija cheese.
11. Drizzle with sour cream using a squeeze bottle or spoon.
12. Serve immediately while tortillas are still warm and pliable.
Now you’ve got tacos with the perfect contrast of warm, juicy shrimp against cool, crisp cabbage. The creamy avocado and tangy lime create a bright, refreshing finish that makes these feel like a restaurant-quality meal. Next time, try serving them with a spicy mango salsa for an extra tropical twist.

Spicy Garlic Cilantro Shrimp Skewers

A sizzling summer favorite that comes together in minutes. These skewers deliver bold garlic heat balanced by fresh cilantro. Perfect for weeknight dinners or backyard gatherings.

Ingredients

Large shrimp – 1 lb
Garlic cloves – 4
Fresh cilantro – ½ cup
Olive oil – 2 tbsp
Lime juice – 2 tbsp
Red pepper flakes – 1 tsp
Salt – ½ tsp

Instructions

1. Peel and devein 1 lb large shrimp, leaving tails intact.
2. Mince 4 garlic cloves finely to prevent burning during cooking.
3. Chop ½ cup fresh cilantro leaves, reserving a few sprigs for garnish.
4. Combine minced garlic, chopped cilantro, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp red pepper flakes, and ½ tsp salt in a medium bowl.
5. Add shrimp to marinade, tossing to coat completely.
6. Thread shrimp onto metal or soaked wooden skewers, about 4-5 shrimp per skewer.
7. Preheat grill or grill pan to medium-high heat (400°F).
8. Grill shrimp skewers for 2-3 minutes per side until shrimp turn pink and opaque.
9. Remove skewers from heat immediately to prevent overcooking.
10. Transfer to serving platter and garnish with reserved cilantro.
Succulent shrimp with a crisp-tender bite carry the fiery garlic-cilantro marinade beautifully. Serve over cilantro-lime rice or stuff into warm tortillas with avocado slices for a complete meal. The bright acidity cuts through the spice, making each bite refreshing despite the heat.

Cilantro Lime Shrimp Pasta

Savor this vibrant pasta dish that comes together in under 30 minutes. Succulent shrimp and zesty lime create a refreshing weeknight meal. Skip the heavy cream sauce for this lighter, brighter alternative.

Ingredients

Shrimp – 1 lb

Linguine pasta – 8 oz

Olive oil – 2 tbsp

Garlic – 3 cloves

Lime juice – ¼ cup

Cilantro – ½ cup

Salt – 1 tsp

Black pepper – ½ tsp

Red pepper flakes – ¼ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add linguine pasta and cook for 9-11 minutes until al dente.
3. Drain pasta, reserving ½ cup of pasta water.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Season shrimp evenly with salt, black pepper, and red pepper flakes.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.
8. Remove shrimp from skillet and set aside.
9. Reduce heat to medium and add minced garlic to the same skillet.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Add lime juice to the skillet, scraping up any browned bits from the bottom.
12. Return cooked pasta to the skillet with ¼ cup of reserved pasta water.
13. Toss pasta continuously until sauce emulsifies and coats each strand.
14. Add cooked shrimp back to the skillet and toss to combine.
15. Remove from heat and stir in chopped cilantro just before serving.

With its tender shrimp and al dente pasta, this dish offers satisfying texture contrasts. The bright lime cuts through the richness while cilantro adds fresh herbal notes. Try serving it chilled the next day for a refreshing pasta salad variation.

Cilantro Avocado Shrimp Salad

A vibrant shrimp salad that comes together in minutes. Avocado adds creaminess while cilantro brings fresh brightness. Perfect for quick lunches or light dinners.

Ingredients

Shrimp – 1 lb
Avocado – 2
Cilantro – ½ cup
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat shrimp dry with paper towels to ensure proper searing.
2. Heat olive oil in a skillet over medium-high heat until shimmering.
3. Add shrimp to the hot skillet in a single layer.
4. Cook shrimp for 2 minutes until pink on the bottom.
5. Flip each shrimp and cook for another 2 minutes until opaque throughout.
6. Transfer cooked shrimp to a cutting board and let cool for 5 minutes.
7. Chop cooled shrimp into bite-sized pieces.
8. Dice avocados into ½-inch cubes, gently tossing with 1 tbsp lime juice to prevent browning.
9. Finely chop cilantro leaves and tender stems.
10. Combine shrimp, avocado, and cilantro in a large bowl.
11. Add remaining lime juice, salt, and black pepper.
12. Fold ingredients together gently to avoid mashing the avocado.
13. Taste and adjust seasoning if needed before serving immediately.
Here’s how this salad delivers: the creamy avocado contrasts with firm shrimp, while lime brightens every bite. Serve it in lettuce cups for a low-carb option or with tortilla chips for crunch. The cilantro-forward flavor makes it especially refreshing on warm days.

Cilantro Lemon Butter Shrimp

Let’s make this quick shrimp dish that comes together in minutes. Loaded with bright, zesty flavors, it’s perfect for busy weeknights. You’ll love how the cilantro and lemon transform simple shrimp into something special.

Ingredients

Large shrimp – 1 lb
Butter – 4 tbsp
Fresh lemon juice – 3 tbsp
Fresh cilantro – ¼ cup chopped
Garlic – 3 cloves minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with salt and black pepper on both sides.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Add 2 tablespoons butter to the skillet and swirl to coat.
5. Place shrimp in a single layer without overcrowding the pan.
6. Cook shrimp for 2 minutes until bottoms turn pink and opaque.
7. Flip each shrimp using tongs for even cooking on both sides.
8. Cook for 1 more minute until shrimp are fully opaque and firm.
9. Remove shrimp from skillet and set aside on a clean plate.
10. Reduce heat to medium and add remaining 2 tablespoons butter.
11. Add minced garlic and cook for 30 seconds until fragrant but not browned.
12. Pour in fresh lemon juice, scraping up any browned bits from the pan bottom.
13. Simmer the sauce for 1 minute until slightly reduced and thickened.
14. Return shrimp to the skillet and toss to coat in the lemon butter sauce.
15. Remove from heat and stir in chopped cilantro just before serving. Here’s how it turns out: The shrimp remain juicy with a firm bite, while the sauce delivers a perfect balance of rich butter and bright acidity. Serve it over rice to soak up every drop, or stuff into warm tortillas for quick shrimp tacos.

Cilantro Shrimp and Quinoa Bowl

Hectic weeknights demand meals that come together fast without sacrificing flavor. This cilantro shrimp and quinoa bowl delivers vibrant freshness in under 30 minutes. Perfect for meal prep or a quick dinner solution.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Shrimp – 1 lb
Olive oil – 2 tbsp
Lime – 1
Cilantro – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed.
4. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to steam.
5. Pat 1 lb shrimp completely dry with paper towels to ensure proper searing.
6. Season shrimp evenly with 1 tsp salt and ½ tsp black pepper on both sides.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
8. Arrange shrimp in a single layer, cooking for 2 minutes per side until opaque and lightly browned.
9. Squeeze juice from 1 lime directly over the shrimp in the skillet, stirring to coat.
10. Chop ½ cup fresh cilantro leaves, reserving a few whole sprigs for garnish.
11. Fold chopped cilantro into the cooked quinoa until evenly distributed.
12. Divide cilantro quinoa among bowls, top with shrimp, and garnish with reserved cilantro.

The quinoa provides a fluffy, nutty base that soaks up the bright lime juice beautifully. For extra crunch, add sliced radishes or cucumber right before serving. Leftovers keep well refrigerated for up to three days.

Cilantro Garlic Shrimp Stir Fry

Cilantro garlic shrimp stir fry comes together in minutes for a vibrant weeknight meal. Crisp vegetables and plump shrimp soak up the savory garlic sauce. This dish delivers restaurant-quality flavor with minimal effort and cleanup.

Ingredients

Shrimp – 1 lb
Vegetable oil – 2 tbsp
Garlic – 4 cloves
Bell pepper – 1
Broccoli – 2 cups
Soy sauce – 3 tbsp
Lime juice – 2 tbsp
Cilantro – ½ cup

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer without crowding the pan.
4. Cook shrimp for 2 minutes per side until pink and opaque.
5. Remove shrimp from skillet and set aside.
6. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
7. Add sliced bell pepper and broccoli florets to the skillet.
8. Stir-fry vegetables for 4 minutes until crisp-tender but still bright in color.
9. Pour soy sauce and lime juice over the vegetables.
10. Return cooked shrimp to the skillet.
11. Toss everything together until evenly coated and heated through.
12. Remove skillet from heat and stir in chopped cilantro.

Hearty shrimp stay tender while the vegetables retain satisfying crunch. The garlic-forward sauce balances salty soy with bright lime acidity. Serve over cauliflower rice for a low-carb option or toss with noodles to make it more substantial.

Cilantro Shrimp Ceviche

Zesty and refreshing, this cilantro shrimp ceviche comes together in minutes. Perfect for warm days when you crave something light yet satisfying. The bright citrus marinade cooks the shrimp gently while infusing vibrant flavor.

Ingredients

• Raw shrimp – 1 lb
• Lime juice – ¾ cup
• Red onion – ½ cup
• Cilantro – ¼ cup
• Jalapeño – 1
• Salt – 1 tsp

Instructions

1. Peel and devein 1 lb raw shrimp, removing tails completely.
2. Cut each shrimp into ½-inch pieces for even marinating.
3. Place shrimp in a glass bowl—metal can react with the acid.
4. Pour ¾ cup fresh lime juice over shrimp, ensuring all pieces are submerged.
5. Cover bowl and refrigerate for exactly 45 minutes until shrimp turn opaque pink.
6. While shrimp marinate, finely dice ½ cup red onion.
7. Soak diced onion in ice water for 10 minutes to reduce sharpness.
8. Chop ¼ cup cilantro leaves, avoiding stems for better texture.
9. Thinly slice 1 jalapeño, removing seeds for milder heat if preferred.
10. Drain shrimp thoroughly, discarding all lime juice.
11. Combine shrimp with drained onion, cilantro, and jalapeño in a clean bowl.
12. Sprinkle 1 tsp salt over mixture and toss gently to distribute evenly.
13. Chill ceviche for 15 more minutes before serving to blend flavors.

Serve immediately for the best texture—the shrimp should be tender with a slight bite. Spoon over tostadas or serve with plantain chips for contrasting crunch. The bright citrus and herbal notes make this perfect for summer gatherings.

Grilled Cilantro Pesto Shrimp

Whip up these vibrant grilled shrimp in under 20 minutes for a fast, flavorful dinner. The cilantro pesto brings fresh herbal notes that perfectly complement the smoky char from the grill. This dish works equally well for weeknights or entertaining guests.

Ingredients

Shrimp – 1 lb
Cilantro – 1 cup
Garlic – 2 cloves
Lime juice – 2 tbsp
Olive oil – 3 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Combine cilantro, garlic, lime juice, and 2 tablespoons olive oil in a food processor.
2. Pulse the mixture for 30 seconds until it forms a smooth pesto.
3. Pat the shrimp completely dry with paper towels to ensure proper searing.
4. Toss the shrimp with the pesto, salt, and black pepper in a medium bowl.
5. Preheat your grill to medium-high heat (400°F).
6. Thread the shrimp onto metal skewers, leaving small gaps between each shrimp.
7. Grill the shrimp for 2 minutes without moving them to develop grill marks.
8. Flip the shrimp using tongs and cook for another 2 minutes.
9. Check that the shrimp have turned opaque pink and reached 145°F internal temperature.
10. Remove the shrimp from the grill and let them rest for 2 minutes before serving.

Zesty lime and garlic notes shine through the herbaceous cilantro coating. The shrimp remain juicy inside with a satisfying smoky char on the exterior. Serve them over rice bowls, in tacos, or alongside grilled vegetables for a complete meal.

Cilantro Shrimp and Mango Salsa

Ready for a vibrant dish that balances sweet, spicy, and savory? Cilantro Shrimp and Mango Salsa comes together quickly with fresh ingredients. It’s perfect for warm evenings when you want something light yet satisfying.

Ingredients

Shrimp – 1 lb
Mango – 1, diced
Red onion – ¼ cup, finely chopped
Cilantro – ¼ cup, chopped
Lime – 1, juiced
Jalapeño – 1, minced
Salt – ½ tsp
Olive oil – 1 tbsp

Instructions

1. Pat shrimp dry with paper towels to ensure even browning.
2. Heat olive oil in a skillet over medium-high heat until it shimmers.
3. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until opaque and lightly browned.
4. Transfer cooked shrimp to a plate to prevent overcooking.
5. Combine diced mango, red onion, cilantro, minced jalapeño, and salt in a medium bowl.
6. Squeeze lime juice over the mango mixture and toss gently to coat all ingredients evenly.
7. Let the salsa sit for 5 minutes to allow flavors to meld.
8. Arrange shrimp on a serving platter and top with mango salsa.
Keenly contrast the warm, tender shrimp with the cool, chunky salsa for maximum texture appeal. The sweet mango balances the spicy jalapeño, while lime brightens every bite. Serve over crisp greens or with tortilla chips for a fun twist.

Cilantro Chilli Lime Shrimp

Hitting that perfect balance of zesty, spicy, and savory, this shrimp dish comes together in minutes. Fresh cilantro and lime brighten each bite, while chili adds a subtle kick. It’s a weeknight hero that feels anything but ordinary.

Ingredients

• Shrimp – 1 lb
• Olive oil – 2 tbsp
• Lime juice – 3 tbsp
• Garlic – 3 cloves
• Chili flakes – 1 tsp
• Cilantro – ¼ cup
• Salt – ½ tsp

Instructions

1. Pat shrimp dry with paper towels to ensure a crisp sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer, cooking for 2 minutes without moving.
4. Flip shrimp and cook for 1 more minute until opaque and firm.
5. Add minced garlic and chili flakes, stirring for 30 seconds until fragrant.
6. Pour in lime juice, scraping up any browned bits from the pan.
7. Remove skillet from heat and stir in chopped cilantro and salt.

Firm, juicy shrimp carry a bold chili-lime glaze that clings to every curve. Serve it over rice to soak up the zesty sauce, or stuff into warm tortillas for a vibrant taco night. The cilantro adds a fresh, herbal finish that cuts through the spice perfectly.

Cilantro Jalapeño Shrimp

Dive into this zesty shrimp dish that comes together in minutes. Fresh cilantro and spicy jalapeños create a vibrant flavor profile perfect for busy weeknights. This recipe delivers restaurant-quality results with minimal effort.

Ingredients

Shrimp – 1 lb
Jalapeño – 1
Cilantro – ½ cup
Lime juice – 2 tbsp
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Pat shrimp completely dry with paper towels.
2. Finely chop jalapeño, removing seeds for milder heat.
3. Mince garlic cloves until fine.
4. Chop cilantro leaves and tender stems.
5. Heat olive oil in large skillet over medium-high heat until shimmering.
6. Add shrimp in single layer, cooking 2 minutes per side until pink.
7. Remove shrimp from skillet and set aside.
8. Add jalapeño and garlic to same skillet, sautéing 1 minute until fragrant.
9. Return shrimp to skillet.
10. Add lime juice and salt, tossing to coat.
11. Stir in chopped cilantro just before serving.
12. Cook 30 seconds more until cilantro wilts slightly.

Velvety shrimp coated in bright, herbaceous sauce makes this dish irresistible. The jalapeño provides subtle heat that builds with each bite. Serve over rice or stuff into warm tortillas for quick tacos.

Cilantro Shrimp Fried Rice

Mixing up takeout favorites at home brings serious satisfaction. This cilantro shrimp fried rice delivers restaurant-quality results with minimal effort. Fresh flavors and quick cooking make it a weeknight winner.

Ingredients

Cooked rice – 3 cups
Raw shrimp – 1 lb
Eggs – 2
Soy sauce – 3 tbsp
Vegetable oil – 2 tbsp
Fresh cilantro – ½ cup
Garlic – 3 cloves
Green onions – 4
Frozen peas – 1 cup

Instructions

1. Pat shrimp completely dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp and cook for 2 minutes per side until pink and opaque.
4. Remove shrimp from skillet and set aside.
5. Crack eggs directly into the hot skillet.
6. Scramble eggs for 1 minute until just set but still moist.
7. Mince garlic cloves and slice green onions.
8. Add garlic to skillet and cook for 30 seconds until fragrant.
9. Add cooked rice, breaking up any clumps with a spatula.
10. Stir in frozen peas and cook for 3 minutes until peas are heated through.
11. Pour soy sauce evenly over the rice mixture.
12. Return cooked shrimp to the skillet.
13. Chop fresh cilantro and add to the skillet.
14. Toss everything together and cook for 1 final minute.
15. Stir in sliced green onions just before serving.

Serve this immediately while hot for the best texture. The rice stays perfectly separate while the shrimp remain tender. Sprinkle extra cilantro on top for a fresh pop, or add a squeeze of lime for bright acidity.

Cilantro Shrimp and Corn Chowder

You’ve probably had chowder before, but this cilantro shrimp and corn version brings a fresh, zesty twist. It’s hearty enough for dinner yet light enough for any season. Let’s get straight to it.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Corn kernels – 2 cups
– Raw shrimp – 1 lb, peeled and deveined
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Cilantro – ½ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add corn kernels and cook for 3 minutes to lightly char.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. Add raw shrimp and cook for 3–4 minutes until pink and opaque.
8. Stir in heavy cream and heat through for 2 minutes.
9. Mix in chopped cilantro, salt, and black pepper.
10. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Zesty and creamy, this chowder balances sweet corn with tender shrimp and a bright cilantro finish. Serve it with crusty bread for dipping or top with extra cilantro for a fresh kick. It’s a comforting bowl that feels both familiar and exciting.

Cilantro Shrimp Enchiladas

Get ready for a flavor-packed dinner that comes together fast. Garlicky shrimp and fresh cilantro make these enchiladas irresistible. This recipe delivers restaurant-quality results with minimal effort.

Ingredients

Shrimp – 1 lb
Cilantro – ½ cup
Garlic – 3 cloves
Tortillas – 8
Enchilada sauce – 2 cups
Shredded cheese – 1 ½ cups
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Peel and devein 1 lb of shrimp if not already prepared.
3. Mince 3 cloves of garlic.
4. Chop ½ cup of fresh cilantro leaves.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
6. Add minced garlic to the skillet and cook for 1 minute until fragrant.
7. Add shrimp to the skillet in a single layer.
8. Season shrimp with 1 tsp salt and ½ tsp black pepper.
9. Cook shrimp for 2 minutes per side until pink and opaque.
10. Remove shrimp from heat and chop into bite-sized pieces.
11. Mix chopped shrimp with ¼ cup of the chopped cilantro.
12. Warm 8 tortillas in the microwave for 30 seconds to prevent cracking.
13. Spread ½ cup enchilada sauce in the bottom of a 9×13 baking dish.
14. Place ⅛ of the shrimp mixture in the center of each tortilla.
15. Roll each tortilla tightly and place seam-side down in the baking dish.
16. Pour remaining 1 ½ cups enchilada sauce evenly over the rolled tortillas.
17. Sprinkle 1 ½ cups shredded cheese evenly over the top.
18. Cover the baking dish with aluminum foil.
19. Bake at 375°F for 20 minutes.
20. Remove foil and bake for 5 more minutes until cheese is bubbly and golden.
21. Let enchiladas rest for 5 minutes before serving.
22. Garnish with remaining ¼ cup chopped cilantro.

The tender shrimp filling contrasts beautifully with the soft tortillas and zesty sauce. For a fresh twist, serve with lime wedges to squeeze over the top. The melted cheese creates a golden crust that gives way to the vibrant cilantro flavor in every bite.

Conclusion

Just imagine the delicious possibilities waiting in these 20 cilantro shrimp recipes! From quick weeknight dinners to impressive entertaining dishes, there’s something for every occasion and skill level. We’d love to hear which recipes become your favorites—drop us a comment below and share your culinary creations. Don’t forget to pin this article to your Pinterest boards so you can easily find these irresistible dishes again!