Spicy Lime Shrimp Skillet with Zucchini

Lime Shrimp Skillet Dinner with Zucchini

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!

Lime Shrimp Skillet Dinner with 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!

Cilantro Lime Shrimp on peppers

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
Cilantro Lime Shrimp Ingredients 1
Cilantro Lime Shrimp Skillet with thinly sliced 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!

Lime Shrimp Skillet Dinner with Zucchini

Spicy Lime Shrimp Cast-iron Skillet Dinner with Zucchini

This is my new favorite one-pan meal!
This one-pan dish cooks up quickly. We like to serve this over toasted bread rubbed with a garlic clove, or over rice.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4 People
Calories 264 kcal


  • 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.
    Cilantro lime shrimp ingredients
  • 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.
    Marinate shrimp with zest lime garlic butter
  • 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.
    Shrimp in lime and garlic

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.
    Panko cilantro topping

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.
    Zucchini around the edge of the pan
  • Line the middle of the cast iron pan with jalapeno slices. (or scallions)
    Jalapeños lining the cast iron skillet
  • 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.
    Shrimp Zucchini cast iron skillet
  • 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.
    Cilantro Lime Shrimp Skillet with thinly sliced Zucchini

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!
    Lime Shrimp Skillet Dinner with Zucchini


*Nutritional value does not include rice or bread.
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.
I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.
Like extra spicy shrimp? Add extra jalapeño or dice some more jalapeño into the crumb topping! I’ve added poblano or serrano peppers when I was out of jalapeños.
This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.
The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over Veetee rice or quinoa! Veetee rice, in my opinion is the best pre-cooked rice.
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! 
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Calories: 264kcalCarbohydrates: 8gProtein: 25gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 301mgSodium: 988mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin C: 20mgCalcium: 189mgIron: 3mg
Keyword cast iron, cilantro, crunchy topping, easy, jalapeno, lime, quick, shrimp, shrimp skillet, skillet meal, spicey, spicy, veetee, week night, weeknight, weeknight meal, yummy, zucchini
Tried this recipe?Let us know how it was!
Listen to that skillet sizzle!
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