• Alissa Jackson

Cilantro Lime Shrimp Scampi

Updated: Feb 14

















Cilantro Lime Shrimp Scampi


This one is kind of a rare win for me….It tastes great and it is actually pretty! My Cilantro Lime Shrimp Scampi can also be on the table is less than 30 minutes. It is an absolute week-night staple but I’ve also served this one to guests! This dish is gluten free and can be dairy free if you use olive or avocado oil in place of the butter. (And leave off the Parm at the end)


I personally prefer the TJ’s red Argentinian shrimp although any of the shrimp options work. I’ve even made with the already cooked shrimp and although still good, I don’t feel like the shrimp absorbed as much of the flavor as it did when I cooked the shrimp in the sauce.

Before throwing anything in the pan, grate a little lime peel from one of your limes and juice about 3 limes (I personally prefer it really citrusy but if you’d prefer a little less take a lime out)


Mix in about 2 Tablespoons of white wine or broth of choice (I recommend chicken or shrimp broth) and a pinch (or more if you prefer) of crushed red pepper.

Finely chop up your cilantro and set aside

I start out with a Tablespoon or so of butter and either the frozen garlic cubes (equivalent of 4-6 cloves) or the already peeled garlic which I hand-press. Just keep it in there for about 30 seconds. Then I toss the thawed shrimp in the pan. Sear these up on either side and then pour in the above prepared sauce. Let the shrimp simmer for just a minute to make sure they are cooked all the way through and then toss in your zucchini noodles. Here is where time is your deciding factor…


I prefer my own zoodles which I typically make before I pick the kids up from school and then heavily salt them and let them drain over the sink until dinner time. Many of you will not have this extra 10 minutes in the day so you can either buy about 4 packages of the fresh TJ zoodles and salt and drain well or two packages of the frozen zoodles. All types need very little cooking. Just toss in the pan with the shrimp, warm through and then plate it up and top with already chopped cilantro. If you can do dairy, I recommend serving with a little parmesan and a little additional crushed red pepper.


Thrown a quick Caesar or some fresh chopped veggies on the side and you have a well-rounded meal your entire family will love! This recipe serves 4 big eaters.





32 oz. Shrimp (I prefer the Red Argentinian Shrimp)

1Tablespoon Butter (or oil of choice)

2-3 Limes (for grating and juicing)

1-2 frozen garlic cubes (4-6 garlic cloves)

2 Tablespoons white wine or broth

Zucchini noodles (if zoodling your own, I like about 5 zucchinis) If using normal pasta or GF pasta, use two packages

¼ cup chopped cilantro

A Pinch of Crushed red pepper and to taste before serving

Grated Parmesan to taste

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