If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made it once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.Jump to Recipe
Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!
Cilantro Lime Shrimp Skillet
- cast iron pan or heavy ovensafe pan, or a sheet pan with sides will work
- 1 lb Medium to large shrimp Raw, cleaned.
- 1 Whole lime & the zest I use this microplane zester. I have had to sub lemon and orange zest and the result was almost as delicious!
- 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
- 2½ tbsp Butter Melted. Avoiding butter? Just use more olive oil.
- 1/2 cup Panko
- 2 Jalapeños Like it hot? Add extra jalapeño or dIce some more jalapeño into the crumb topping! I’ve added poblano when I was out of jalapeños.
- 1 bunch Cilantro Don’t like Cilantro? Just use Parsley. Scallions would also be nice.
- 1 clove Garlic Love garlic? Use two cloves
- Preheat the oven to 475°. I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.
- Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
- Peel, crush and finely dice the garlic.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, pat dry and coarsely chop the cilantro. You should have about 1/3 cup. Remove the long, woody stems, but the thin stems at the top are fine. *Reserve 1 tbsp for garnish.
- To a medium bowl add the cleaned and patted dry shrimp.
- Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
- Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
- Squeeze juice from the lime half and two wedges over the shrimp, mix and allow it to marinate for a just a few minutes while you prepare the pan and topping.
Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)
- Add the panko, 2 tbsp melted butter, cilantro and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
- Lightly oil the bottom of a cast iron skillet and line with jalapeno slices. (You can dice any remaining jalapeno and add to the panko topping!) I used a #8 Lodge Cast Iron skillet.
- Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
- Spoon panko topping over the shrimp and add a drizzle of olive oil over the top. (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
- Bake the shrimp skillet in the preheated 475° oven for about seven to ten minutes, or until shrimp are pink. If you’re not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
- Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!