Cilantro Lime Shrimp Skillet
Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!Here it is!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 People
- 1 lb Medium to large shrimp Cleaned
- 1 Whole lime & the zest I use this 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
Preheat the oven to 450°. 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, ½ of the lime zest and ½ 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 for Baking on the Shrimp Skillet.
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.
To Prepare Panko Topping to Serve Leftover
I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.
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 topping and send it on the side.
The shrimp can be served as is, or I can recommend it served on toasted crusty bread or over rice or quinoa!
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!
Serving: 3g | Calories: 192kcal | Carbohydrates: 5g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 301mg | Sodium: 997mg | Potassium: 127mg | Vitamin A: 350IU | Vitamin C: 14.4mg | Calcium: 178mg | Iron: 2.7mg