Cumin Lime Shrimp

Cumin Lime Shrimp
Cumin Lime Shrimp

This blog has come a looooong way since it’s beginning days, when I would post just whatever we were eating that day. Cumin Lime Shrimp was one of the first recipes I posted, and was just that — what we were eating that day. Now, I make sure the recipes makes sense for someone to actually include in their life. Quick to make; delicious; thoughtfully curated. So, I needed to revisit this post.

The original called for a marinade. Marinades are GREAT but I rarely plan enough to make a full-day marinade work. Even remember to pull something from the freezer to thaw in the mornings is hit or miss. Maybe I had more patience back in 2016. Or maybe as I’ve grow older I’ve become more busy. Probably both. Either way, the result is a need for more quick meals, even when I plan meals ahead for the week.

Cumin Lime Shrimp
Cumin Lime Shrimp

SO, in the new version of this recipe, you simply do everything at once, and hallelujah, shrimp cook in just a few minutes so dinner is hot on the table faster than you can get through an episode of your favorite background Netflix show.

Because the shrimp do cook fast, I recommend prepping whatever else you plan on eating for that meal before you start on the shrimp — maybe warm some tortillas, and prep a slaw, and slice avocado for quick tacos. Maybe make a salad. Just do the shrimp last so that they’re warm when you go to eat.

Cumin Lime Shrimp

Published August 2, 2016 by
   Print This Recipe

Serves: 4   |    Active Time: 15 minutes


  • 1/2 pound shrimp, raw deveined and shelled
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika, ground
  • 1/2 teaspoon cumin, ground
  • Pinch of salt
  • Dash of freshly ground black pepper
  • 1 tablespoon coconut oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro, minced

  • Directions:

    1. In a bowl, combine shrimp, garlic, paprika, cumin, salt, and pepper. Toss to coat shrimp.
    2. Heat coconut oil over medium-high heat. Tilt pan to coat in oil.
    3. When oil is glistening, place shrimp in pan. Do not over crowd pan — work in batches if needed. Cook shrimp for 1 minute undisturbed on first side. When shrimp begin to turn pink, flip them to the second side and cook for 1 more minute. Move cooked shrimp to a bowl, and repeat until all shrimp are cooked.
    4. Pour lime juice into skillet, and use a wooden spatula to scrape and bits from the bottom of the pan. Place coked shrimp back in pan and stir.
    5. Sprinkle shrimp with cilantro and serve hot as desired.