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
- 1 lb Medium to large shrimp Cleaned
- 1 Whole lime & the zest I use a microplane zester.
- 1 tbsp Olive oil I have crushed red pepper infused olive oil.
- 2 tbsp Butter Avoiding butter? Just use more olive oil.
- 1/2 cup Panko
- 1 Jalapeno Like it hot? Dice some more jalapeno into the crumb topping!
- 1 bunch Cilantro Don’t like Cilantro? Just use Parsley.
- 1 clove Garlic Love garlic? Use two cloves
- 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.
- 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 jalapeno, 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.
- Drain the shrimp, rinse with fresh water, pat dry and return to clean dry bowl.
- Squeeze juice from the lime half and two wedges over the shrimp.
- Add garlic, half of the lime zest and half the cilantro to the shrimp.
- Add 1 tbsp olive oil to the bowl with the shrimp, mix and allow it to marinate for a few minutes.
Prepare the Panko Topping
- In a small bowl, melt the butter in the microwave. Add the panko, cilantro and remaining lime zest to the 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 450° oven for about ten minutes, or until shrimp are pink. If you’re not sure, remove one and cut it in half after ten minutes. If it is cooked, it will be pink and slightly white in the center.
Prepare Panko Topping to Serve Leftover
- Brown panko topping in a skillet over medium-high heat until lightly toasted. Cool and set aside. When cool, place toppings in zip-top or small containers to top the leftover shrimp dish.
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!