Sautéed Shrimp with Zesty Cumin and Cilantro

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Quick sautéed shrimp infused with fragrant cumin and fresh cilantro, perfect for a Whole30 lunch or dinner. This American-inspired seafood recipe (gluten free, dairy free), ready in about 10 minutes, pairs large shrimp, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3 cloves, minced garlic cloves
• 1/4 cup, chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tsp ground cumin; sauté for 30 seconds until fragrant.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook without stirring for 2 minutes until the edges start to turn pink and slightly crisp.
3. Step 3: Flip the shrimp and sprinkle with 1 tsp sea salt and 1/2 tsp black pepper. Cook for another 2 minutes until shrimp are opaque and cooked through.
4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro for a bright finish. Serve immediately.