Cilantro Lime Shrimp Scampi

By Becky Hardin

Updated Jul 1, 2026

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This Cilantro Lime Shrimp Scampi recipe is loaded with flavor, and I can pull it together in just minutes for a quick and easy weeknight meal. I cook the shrimp in a combination of butter, wine, and fresh lime juice, and then I throw in fresh cilantro. It’s simple yet delicious. I toss it into pasta or serve it over rice for a complete meal my family will love.

15 Minute Shrimp Scampi

I love a good shrimp scampi, but this cilantro lime version is just as tasty and ideal to serve as an appetizer or a weeknight meal. And of course, the fact that I only need one pan means there won’t be as many dishes to clean up. Mom win!

It doesn’t get any easier than sauteeing the shrimp with butter, fresh lime juice, a touch of white wine, and then adding freshly chopped cilantro. Simple, tasty, and ideal to toss into your favorite Alfredo or other white pasta sauce or served with a side of rice. I can easily get this shrimp on the dinner table in about 15 minutes, so it’s perfect for a busy weekday dinner.

Tips for Beginners

• The best shrimp. Make sure to use firm, translucent shrimp that are free of blemishes. If using frozen, make sure to defrost and remove any excess moisture.
• To devein shrimp. Use kitchen scissors to cut along the back, starting at the head and going toward the tail, then use a knife to pull out the dark vein. Rinse the shrimp before cooking and pat them dry.
• For an alcohol-free dish. Substitute the wine with chicken broth. You won’t get the same flavor, but your dish will still be delicious.

Recipe Card

One Pot Cilantro Lime Shrimp Scampi

Difficulty: Easy

5 from 2 votes

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 4

Author: Becky Hardin

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This one pot Cilantro Lime Shrimp recipe is loaded with flavor and takes just 15 minutes to prepare.

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Ingredients 

1x2x3x

• ▢ ½ cup all purpose flour
• ▢ salt and pepper to taste
• ▢ 2 tbsp olive oil
• ▢ 1½ lbs. jumbo shrimp cleaned and deveined
• ▢ 12 tbsp unsalted butter divided
• ▢ 2 cloves garlic minced
• ▢ ¼ cup chardonnay or dry white wine
• ▢ ¼ cup lime juice freshly squeezed
• ▢ ¼ cup cilantro fresh, finely chopped
• ▢ lime wedges and more cilantro for garnish

Instructions 

• In a shallow bowl, stir together the flour with a pinch salt and pepper. Set aside.
  ½ cup all purpose flour, salt and pepper
• Heat a large frying pan over medium/high heat. Add the olive oil and allow to heat up.
  2 tbsp olive oil
• Toss the shrimp in the flour mixture and add to the pan in batches. Cook for approximately 2-3 minutes, turning/tossing occasionally. When opaque/cooked through, transfer to a plate and set aside.
  1½ lbs. jumbo shrimp
• Reduce heat to medium and add in two tablespoons butter. When the butter has melted, add the garlic and sauté for 2-3 minutes or until translucent and fragrant.
  12 tbsp unsalted butter, 2 cloves garlic
• Slowly add in the wine, lime juice, and cilantro. Bring to a boil and then reduce to a simmer and allow to cook for 2 full minutes, stirring occasionally.
  ¼ cup chardonnay or dry white wine, ¼ cup lime juice, ¼ cup cilantro
• Whisk in the remaining butter a bit at a time, allowing it to melt before adding more.
• Add the shrimp back into the skillet and coat completely with the sauce. Sprinkle with more cilantro and garnish with lime wedges.
  lime wedges and more cilantro
• Serve hot with rice, toasted bread, or pasta. Enjoy!

Becky’s Tips

• Buy firm, translucent shrimp that are free of blemishes. If using frozen, defrost and remove any excess moisture.
• Use kitchen scissors to cut along the back and remove the dark vein. Rinse and pat dry.
• Substitute chicken broth for wine if you don’t want alcohol in your dish.
• Store for up to 3 days in the fridge. 

Serving: 1servingCalories: 608kcalCarbohydrates: 14gProtein: 36gFat: 43gSaturated Fat: 22gCholesterol: 518mgSodium: 1328mgPotassium: 191mgVitamin A: 1115IUVitamin C: 12.2mgCalcium: 259mgIron: 4.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftover shrimp scampi in an airtight container in the fridge for up to 3 days. Gently reheat in a pan over the stove.

Freeze

Freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight before reheating.

Serving Suggestions

I love this cilantro lime shrimp as an appetizer, but it also makes the perfect addition to throw on top of pasta with Alfredo sauce. The buttery sauce pairs perfectly with long pasta noodles and creates an amazing shrimp scampi pasta dish. If I’m not in the mood for pasta, I’ll serve the shrimp with a simple garlic rice, or even plain Instant Pot basmati rice tastes great and soaks up all the tangy flavors from the shrimp. I find this is the ideal busy weeknight meal, as the shrimp comes together in minutes. As an appetizer, it’s also great, as it’s quick and easy to prepare and rounds out the offering well.

More Shrimp Recipes To Try

• This Skillet Chipotle Shrimp is a one-pan recipe that’s smoky, spicy, and loaded with flavor.
• Creamy Parmesan Shrimp Pasta features juicy, sautéed shrimp that I toss in a cream and cheese sauce.
• Garlic Butter Shrimp has the perfect balance of flavors with buttered shrimp, garlic, chili, and just a pinch of crushed red pepper.

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