Sautéed Shrimp with Lime and Cilantro
Juicy shrimp cooked in a bright lime and cilantro sauce, served with roasted sweet potatoes and bell peppers for a light and vibrant meal. This mexican-inspired mexican ready in about 40 minutes pairs pound Shrimp, juiced and zested Lime, Fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound Shrimp
- 2, juiced and zested Lime
- 1/2 cup Fresh cilantro
- 2 medium Sweet potatoes
- 2 Bell peppers
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed sweet potatoes and 2 sliced bell peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, spreading in a single layer on a baking sheet.
- Step 2: Roast for 20-25 minutes until tender and caramelized, flipping once halfway.
- Step 3: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 1 pound peeled and deveined shrimp, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook for 2-3 minutes per side until pink.
- Step 5: Stir in 2 tablespoons lime juice, 1 teaspoon lime zest, and 1/2 cup chopped cilantro, cooking for 1 minute until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Lime and Cilantro take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp with Lime and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp with Lime and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp with Lime and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp with Lime and Cilantro?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
