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 castiron skillet and add zucchini!
Recently, I decided I wanted 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!
Start with a large cast-iron skillet, 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 thin lime slices if you don’t like spicy food. Slice zucchini thinly and layer around the edge of the skillet. Mix lime juice, zest, garlic, cilantro/parsley, butter, and olive oil to 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 together some panko, melted butter, zest, cilantro, salt, and pepper to taste. Spread the panko over the shrimp.Jump to Lime Shrimp Skillet with Zucchini
Bake, at 475° oven for about seven to ten minutes, or until shrimp are pink and panko are 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!
Spicy Lime Shrimp Cast-iron Skillet Dinner with Zucchini
- 1 large (at least 12-13') cast iron skillet, or two smaller ones. A heavy oven-safe pan, or a sheet pan with sides will work
- Mandolin or sharp knife
- 2 medium bowls
- 1 small bowl
- 1 lb Medium to large shrimp Raw, cleaned.
- 1 Whole lime & the zest I use this microplane zester. Lemon or orange zest is also delicious! (Iif your lime isn't very juicy, you may need two limes.)
- 2 Medium zucchini Sliced very thin.
- 2 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
- 2 tbsp Butter Melted, or use additional olive oil.
- ½ cup Panko
- 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
- 4 slices Italian bread Rubbed with garlic
- Veetee rice
- Preheat the oven to 475°.
- Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve two wedges &, cut them in half for garnish.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, 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.
- In a small bowl, melt butter carefully in the microwave in ten-second increments. Just until it's melted, but not hot. Stir in the olive oil.
- Add 1 ½ tbsp melted butter/oil to the bowl with the shrimp.
- Squeeze juice from the half lime plus 4 wedges over the shrimp, mix and allow it to marinate for 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 butter/oil mixture, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
- Lightly oil the bottom and sides of a large cast-iron skillet and add the zucchini slices 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. (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 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 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 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!
I love cilantro and 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. I like the little kick of spice I get by adding the jalapeños!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.