Cilantro-Lime Shrimp Recipe — Roasted or Grilled Methods

I wrote The Zenbelly Cookbook with the home cook in mind, and I’m confident you’ll enjoy it. If you want a preview, here’s one of my favorite recipes from the book: Cilantro-Lime Shrimp.

Cilantro-Lime Shrimp are excellent roasted or grilled.

If you enjoy this recipe, you’ll likely love many from my cookbook. The Zenbelly Cookbook offers practical guidance for home cooks, and I appreciate your support.

What can you expect from The Zenbelly Cookbook? Here are the highlights:

1. How To’s: The opening pages are full of useful tips and techniques with step-by-step photos. You’ll find guidance on sourcing quality ingredients, basic knife skills, and how to break down a whole chicken.
2. Photos: Each recipe includes two photos: an ingredients shot and a plated photo. I loved arranging the ingredients — it gives a clear “before” view so you can see everything you’ll use.
3. Recipes: While a few favorites from the blog appear in the book, most of the recipes are brand new. There are approachable, flavor-forward dishes meant for everyday cooking.
4. Menus: The book includes several menus, from an adventurous Thanksgiving to a multi-course dinner party that can be mostly prepared ahead of time. These menus are designed to help you present impressive meals while staying calm and collected.

This week I’m sharing my Cilantro-Lime Shrimp recipe. A quick brine gives the shrimp a satisfying snap, even when using previously frozen shrimp.

I like serving these chilled as an appetizer with a dipping sauce, hot over cauliflower rice, or as a taco filling with plantain tortillas. They’re versatile — great roasted or grilled, hot or cold. Try them with a chipotle aioli as an alternative to classic shrimp cocktail.

Cilantro-Lime Shrimp | roasted or grilled

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A quick brine + high heat roast or grill + a bright dressing = the best shrimp.

• Author: Simone Miller
• Prep Time: 35 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: fish and seafood

Ingredients

• 1 1/2 pounds extra-large or jumbo shrimp (about 20 per pound), peeled and deveined
• 1 tablespoon coconut oil, melted

For the brine:

• 2 tablespoons finely ground sea salt
• 1 1/2 cups hot water
• 1 cup ice

For the dressing:

• 1 tablespoon minced fresh cilantro
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• Pinch of cayenne pepper
• Pinch of garlic powder
• 1 tablespoon extra-virgin olive oil

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Instructions

Brine the shrimp:

1. Dissolve the salt in the hot water, then stir in the ice.
2. Add the shrimp to the brine and refrigerate for 30 minutes. If you’re short on time, the shrimp will still be flavorful without the brine.

Meanwhile, make the dressing:

1. Combine the cilantro, coriander, lime juice, cayenne, and garlic powder in a bowl. Whisk in the olive oil.

To roast the shrimp:

1. Preheat the oven to 450°F and place a sheet pan in to heat.
2. Remove the shrimp from the brine and rinse under cold water.
3. Pat the shrimp very dry with paper towels and toss with the melted coconut oil.
4. When the oven and sheet pan are hot, arrange the shrimp in a single layer on the pan.
5. Roast for 2 minutes, flip carefully, then roast another 2 minutes.
6. Toss the cooked shrimp in the dressing and serve hot or chilled.

To grill the shrimp:

1. After brining, thread the shrimp onto metal or soaked bamboo skewers and brush with oil.
2. Heat the grill to medium-high and grill the shrimp for about 2 minutes per side, until cooked through.
3. Slide the shrimp off the skewers into the dressing and toss to coat.

Notes

These shrimp work well chilled with a chipotle dipping sauce, in tacos, or served over rice or cauliflower rice.

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