1poundmedium shrimppeel, deveined and tail on or off
1Tablespoonolive oilany combination of olive oil and butter may be used.
1Tablespoonbuttermelted
2Tablespoonslime juiceabout 1 fresh lime
2-3garlic clovespressed or minced
¼cupcilantrochopped
⅛teaspoonchili powder (optional)
Instructions
Preheat oven to 375°F.
Pat shrimp dry with a paper towel and place in a large glass baking dish. Mix melted butter and/or olive oil, lime juice, and garlic together and pour it over the shrimp. Toss to coat and then arrange shrimp in a single layer.
Allow shrimp to marinate for 15 minutes, but no longer than 30 minutes.
Bake shrimp for 10 minutes or until shrimp are pink and no longer opaque. Finish by sprinkling fresh chopped cilantro over the top. For more intense flavor, squeeze a little more lime on top.
Notes
See more expert tips and serving ideas above.Storage and Reheating
Refrigerator - Store in an airtight container for 3-4 days.
Freezer - Store in a bag with a tight seal for up to 2 months. Squeeze extra air out of the bag as you close it. Keep shrimp in a single layer so it will defrost quickly. Defrost overnight in the refrigerator.
Reheat - If serving shrimp warm, add a little olive oil or butter to a skillet and saute over medium-low heat until the shrimp are heated through.
Stovetop DirectionsIf you're preparing a small portion, the stovetop method may be your best bet for cooking cilantro lime shrimp. Once the shrimp finish marinating (step 3 above), pour them into a large skillet along with the marinade.Cook over medium-high heat for 5-6 minutes, stirring periodically to cook all the shrimp evenly. Finish the dish by stirring in fresh cilantro.