Jalapeno Lime Skillet Shrimp

April 22, 2013 • Fish & Seafood, Main Dishes, Recipes

I wanted to make something special to celebrate a family member’s 60th birthday while she and her husband are up visiting us here in Alaska. She enjoys shrimp and cilantro, so I thought this dish would be perfect. More than one person commented on how amazing the house was smelling as I was getting everything ready.


This Jalapeno Lime Skillet Shrimp is an ideal spring-into-summer entree. As is almost always true of shrimp dishes, it’s quick and easy. But even more than that, I love the fresh flavors of lime, tomato, and cilantro, that kick of jalapeño and red chile flakes, and the sweetness of the shrimp all together in one skillet. I served this with slices of toasted crusty bread brushed with olive oil to soak up all the gorgeous juices, but it is also fantastic over rice or angel hair pasta. The only thing I regret about this dish is that I didn’t make more.

Jalapeno Lime Skillet Shrimp

A fast and delicious shrimp entree with a spicy kick. Adapted from [Lana’s Cooking|http://www.lanascooking.com/2011/06/07/cilantro-lime-shrimp/].

Yields: 2-3 servings

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon red chile flakes
  • 1 small onion, chopped
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 cup chicken broth
  • 1 pound shrimp, peeled (I removed the tails, but that is up to your preference)
  • 1 lime, zested
  • juice of half the lime
  • 3 tablespoons cilantro, chopped
  • salt to taste
  • lime wedges, for serving

To a cast iron skillet over medium-high heat, add the oil and butter. Stir in the red chile flakes. Saute the onions and jalapeño until tender, 2-3 minutes. Add the garlic and stir until fragrant, but not browned, about 1 minute. Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices, another 2-3 minutes. Add the chicken broth and bring to a simmer. Then, add the shrimp to the skillet and season with salt, cooking and tossing until shrimp just turn pink and are cooked through but still tender, being careful not to overcook. Add the lime zest, lime juice, and cilantro. Taste for seasoning and add more salt as needed. Serve promptly with crusty bread, or over rice or noodles.