Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Diabetic Friendly Cilantro Lime Shrimp

Prep
10 min
Cook
6 min
Total
16 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
190

2× the original author values. Recipe yield: 4 servings.

calories
380

3× the original author values. Recipe yield: 4 servings.

calories
570
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds large shrimp, 16–20 count — peeled and deveined, tails on or off
  • 0.5 teaspoon kosher salt — for seasoning shrimp
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil — or avocado oil
  • 1 lime, zested and juiced — about 2 tablespoons juice + all the zest
  • 0.5 cup fresh cilantro — finely chopped, tender stems included
  • 3 cloves garlic — minced
  • 0.5 teaspoon chili powder or chipotle powder — to taste; or use red pepper flakes
  • 0.5 teaspoon ground cumin — optional, for deeper flavor
  • 0.25 teaspoon smoked paprika — optional
  • 0.25 teaspoon kosher salt — for marinade
  • 1 tablespoon oil — for skillet or grill grates
  • 1 lime — cut into wedges, for serving
  • 2 tablespoons fresh cilantro — chopped, for garnish

Instructions

  1. Pat the shrimp very dry with paper towels, then season lightly with salt and black pepper.
  2. In a bowl, whisk olive oil, lime zest and juice, chopped cilantro, minced garlic, chili powder, cumin, smoked paprika, and salt until fragrant and slightly emulsified.
  3. Set aside 1 to 2 teaspoons of the marinade in a separate dish for drizzling after cooking (not touching raw shrimp).
  4. Toss shrimp with the remaining marinade and let sit 10 to 15 minutes; do not marinate longer to avoid toughening from the acid.
  5. Heat a grill or heavy skillet (cast iron ideal) over high heat until very hot; oil grates or add a thin film of oil to the pan.
  6. If grilling, thread shrimp onto skewers to prevent slipping through the grates.
  7. Cook shrimp in a single layer 1 to 2 minutes until the underside is lightly charred and the edges turn opaque pink.
  8. Flip and cook 1 minute more, just until shrimp curl into a gentle C and are opaque; do not overcook.
  9. Transfer shrimp to a plate, drizzle with the reserved clean marinade, and add a small pinch of salt if needed.
  10. Squeeze fresh lime over the top and shower with chopped cilantro.
  11. Serve with cauliflower cilantro lime rice, crunchy slaw, grilled vegetables, or lettuce cups for a low-carb plate.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet 30–60 seconds per side just until warmed, or enjoy cold over a salad to avoid overcooking. For longer storage, cool completely and freeze in a single layer before transferring to a bag; thaw overnight and refresh with a squeeze of lime and a pinch of salt.

Source: https://simplersavory.com/diabetic-friendly-cilantro-lime-shrimp/