Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
Need I say more?
Ok, maybe just a little more. ;)
I zoomed through this photo shoot because I could absolutely not wait to take a bite. I will warn you now — it will make your home smell absolutely amazing. So have those forks and plates and a side dish or two ready to go (I’d recommend some rice or quinoa, along with some veggies), because I’m pretty sure you’re going to want to dive in.
As I said, it is also super quick and easy to make. Here’s how:
Start with your shrimpies. You want to use peeled raw (not cooked!) shrimp for this recipe. Toss them with some minced garlic, lime juice, lime zest, and a bit of cumin, salt and pepper until combined. Then pour them into a baking dish.
Then in a separate bowl, stir together some melted butter, cilantro, and Panko until combined.
Evenly spread the Panko mixture on top of the shrimp, then bake it all up until the shrimp are cooked and pink.
Then if you want to get your garnish “on”, toss some extra lime wedges and fresh cilantro into the mix.
And dive in!
Cilantro Lime Baked Shrimp
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 4 servings
Description
This Cilantro Lime Baked Shrimp recipe is crazy delicious, made with healthier ingredients, and comes together in less than 30 minutes.
Ingredients
- 2 lb. raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- zest and juice of 1 lime
- 1/2 tsp. cumin
- salt and pepper
- 2 Tbsp. melted butter
- 1/4 cup Panko bread crumbs
- 1/4 cup chopped fresh cilantro
- (optional garnishes: additional lime slices and fresh cilantro)
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11×7-inch or 9×13-inch baking dish.
- In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.
- Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.
I made this baked shrimp last night using 9 jumbo shrimp. It was great. I served it with cilantro lime rice and will become an often used recipe in my house. Thanks for the recipe. I think I will use this one for my next dinner with friends with a salad and roast asparagus. I can not wait to have it again.
Thanks for sharing with us Mary — we’re glad you enjoyed it! :)
Love baking with little foil packets and especially with salmon. Copper River Salmon goes pretty quick as it’s season is gone before you can blink, but Costco usually carries it. This looks sensational. Thanks!
Thanks Jacquline, we love Copper River salmon – it’s the best! :) We hope you enjoy this recipe!
We made this tonight for dinner, and I will be making it again for sure! This was a quick, easy, flavorful recipe that we all enjoyed. Even my 1 yr old had some of the shrimp. We cut the recipe in half as to not have leftovers, and we served it with couscous and creamed spinach. Thanks for sharing!
Thanks, Blair! We’re glad these were a hit with your family!
I bought the ingredients over the weekend and will be making it tonight as my monday night dinner. I can’t wait to taste how it comes out.
Awesome — hope you enjoy!
Thank you for the great pictures! Making this tonight!
Have a wonderful day!
Served over egg noodles slathered in lime cilantro butter topped with a good melted manchego
Mmmmm
Do you think I could use this with unshelled raw shrimp? I have some in my freezer and want to make this ASAP! :D
You could, but then you’ll have to peel the shrimp as you eat them, which will make it hard for all of the panko topping to stick.
Made this for the first time tonight and even my non-shrimp fans liked it! I absolutely loved it and will definitely make it again! Thanks!
I made this and it reminded me so much of the Calamari dish that Bahama Breeze used to serve. I loved it! May make this again with calamari or scallops instead of shrimp :)
Looks delicious !!! Do you think this could be made with chicken instead of shrimp??
Yes, it could! You would just want to cut the chicken into small pieces so that it cooks in the same amount of time.