If you have been following the blog for a while, you already know that Cilantro Lime Shrimp is one of our favorites! It’s easy to prepare and cooks up very quickly. I decided to upsize it with a larger cast-iron skillet or sheet pan and add zucchini!
Recently, I decided to turn my Cilantro Lime Shrimp Skillet with Jalapeños into a “one-pan meal” by adding a vegetable. I got out my handheld slicer (mandolin-like this one) and sliced up zucchini into very thin slices and added them along the outer ring of my skillet. They cooked up quickly and picked up the delicious lime and cilantro flavor. If you’re one of THOSE people who don’t like cilantro, just use parsley or even scallions!
Cilantro Lime Shrimp Skillet
Start with a large cast-iron skillet, and add some olive oil to the bottom. If you like jalapeño or serrano peppers, slice some thin and add a single layer to the center of the pan. You could also use scallion slices if you don’t like spicy food. Slice zucchini thinly, season it, and layer it around the edge of the skillet. Mix lime juice, zest, garlic, cilantro, butter, and olive oil in a bowl and mix the shrimp in to marinate for a few minutes. Add the shrimp and the remaining marinade in a single layer in the middle of the pan. Mix some panko, melted butter, zest, cilantro, salt, and pepper to taste. Spread the panko over the shrimp.
Bake, at a searing 475° for about seven to ten minutes, or until the shrimp are pink and the panko is golden. If you’re not sure if the shrimp are cooked through, just remove one and cut it in half. If it is cooked, it will be pink and slightly white in the center. I like to serve these juicy shrimp with precooked Veetee rice or over garlic-rubbed toasted crusty bread.
If you are looking for some more side dishes to go with this shrimp, visit this post Mayo-YAYS or Mayo-NAYS? Hope’s Rustic Charred Corn, With Lime, Mayo & Cumin is a perfect option!
Lime Shrimp Skillet with Zucchini
Equipment
- 1 large skillet (at least 12-13') cast iron skillet, or two smaller ones. A heavy oven-safe pan, or a sheet pan with sides will work
- 2 medium bowls
- 1 small bowl
Ingredients
- 1 lb Medium to large shrimp Raw, cleaned and patted dry.
- 2 Whole limes & the zest I use a microplane zester. Lemon or orange zest is also delicious! (If your limes aren't very juicy, you may need additional limes.)
- 2 Medium zucchini Sliced very thin.
- 1 tsp Granulated onion Optional, this is my preferred brand.
- ½ tsp cumin Optional, I love this toasted cumin.
- ¼ tsp Salt To taste
- ¼ tsp Black pepper To taste
- 2 tbsp Olive oil Plus a little to oil the pan. I like garlic infused olive oil, sometimes I add red pepper flakes.
- 2 tbsp butter Melted, or use additional olive oil.
- ½ cup Panko Kikkoman is great, but look for bulk panko at your seafood store!
- 2 Jalapeños (if you don't like spicy food, use scallions)
- 1 bunch Cilantro Don't like Cilantro? Use Parsley or scallions.
- 1 clove garlic 2 cloves for extra garlicky flavor!
Optional
- 4-8 slices Baguette Toast slices of the bread and then rub lightly with a garlic clove.
- Veetee rice You can make whatever rice you like, or find individual containers of Veetee at the grocery, or multi-packs on Amazon. Veetee makes great quick fried rice also!
- Red pepper flakes Optional
Instructions
- Preheat the oven to 475°.
- Zest the limes and then slice in half. Slice one lime half into small wedges and reserve one per person for garnish.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, pat dry, and slice the zucchini with a mandolin or knife into very thin slices.
- Peel, and finely dice the garlic.
- Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
- To a medium bowl add the cleaned, dry shrimp, garlic, ½ of the zest, and ½ of the cilantro.
- Add a sprinkle of salt, pepper and add a pinch of granulated onion, red pepper flakes, and/or cumin if desired.
- In a small bowl covered with a paper towel, melt butter carefully in the microwave in ten-second increments. Just until it's melted, but not hot. Stir in the olive oil.
- Add about 1½ tbsp melted but not hot butter/oil mixture to the bowl with the shrimp.
- Squeeze juice from limes over the shrimp, mix and allow it to marinate for just a couple minutes while you prepare the pan and topping.
Prepare the Panko Topping (Scroll down for instructions for serving leftover)
- Add the panko, 2 tbsp butter/oil mixture, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste, and a sprinkle of granulated onion to taste.
Prepare the Dish
- Lightly oil the bottom and sides of a large cast-iron skillet. Add the zucchini slices and season with granulated onion, salt and pepper to taste. Arrange them in a thin layer around the perimeter of the pan, and up the sides.
- Line the middle of the cast iron pan with jalapeno slices. (and/or scallions)
- Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. The butter may have solidified some, just spoon it over the shrimp.
- Spoon panko topping evenly over the shrimp and drizzle the remaining butter/oil over the top of the zucchini and panko.(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 and topping gets browned. If you're not sure, remove one and cut it in half after about seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
- Brown the seasoned panko in butter/oil 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!
Notes
I love cilantro and shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious. I like the little kick of spice I get by adding the jalapeños, and cooking it all up with the zucchini!
I hope you try this one pan dinner! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
Nutrition
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Click HERE to learn how I keep my cilantro fresh longer. If you have more zucchini to use up, try my Secret Ingredient Zucchini!