Recipe

Fresh & Vibrant Shrimp

Juicy shrimp, a punchy citrus herb sauce, and crisp veggies. This is bright, fast, and weeknight friendly with restaurant energy.

By Matt Campbell

•

4.8

A skillet filled with pink sautéed shrimp tossed with chopped herbs and lemon slices, with a small bowl of citrus herb sauce beside it on a kitchen counter

Jump to Recipe

Shrimp is my favorite kind of kitchen shortcut. It cooks in minutes, it loves bold flavors, and it can go from “I have nothing planned” to “this tastes like a vacation” with one good sauce.

This Fresh and Vibrant Shrimp recipe is exactly that. Quick seared shrimp with crisp edges, then tossed with a citrusy herb sauce that hits salty, tangy, and a little sweet. I serve it over rice, tuck it into tortillas, or pile it onto a big crunchy salad depending on my mood and the state of my fridge.

Key promise: accessible ingredients, clear steps, and lots of tasting along the way. If your lime is extra juicy or your garlic is feeling aggressive, you are in control.

A spoon drizzling a green citrus herb sauce over a bowl of cooked shrimp and sliced cucumbers

Why It Works

Fast high heat = great texture. A quick sear gives shrimp that snappy bite without turning it rubbery.
The sauce does the heavy lifting. Citrus plus herbs plus a little honey makes the whole dish taste bright and intentional.
Built for flexible serving. This works over rice, quinoa, pasta, salad greens, or as a taco filling.
Simple flavor insurance. A small pinch of salt in the sauce and a final squeeze of citrus at the end makes everything pop.

Pairs Well With

Cilantro Lime Rice
Garlic Butter Roasted Broccoli
Warm Corn Tortillas with Quick Pickled Onions
Simple Cucumber Tomato Salad

Storage Tips

Fridge: Store shrimp in an airtight container for up to 2 days. Seafood is best fresh, but this holds up nicely if you do not overcook it the first time.

Keep the sauce separate if you can: If you are meal prepping, stash extra sauce in a small container and drizzle right before eating. It keeps the shrimp from getting too “cured” by the citrus.

Reheat gently: Warm shrimp in a skillet over low heat with a splash of water or olive oil just until heated through. Microwave works too, but use short bursts so it does not turn bouncy.

Cold leftover move: Chop the shrimp and toss into a salad with avocado and extra lime. It is basically lunch that tastes like you planned it.

Common Questions

Can I use frozen shrimp?

Yes. Thaw in the fridge overnight, or quick thaw by placing shrimp in a colander and running cold water over it for 5 to 10 minutes, or until pliable. If they are still icy in spots, separate them with your hands (and remove any shells if needed), then drain and pat very dry before cooking so you get a sear instead of a steam.

What size shrimp should I buy?

Large shrimp (around 21 to 25 count) are ideal here. They are big enough to sear well and stay juicy.

How do I know shrimp are cooked?

They turn pink, curl into a loose C-shape, and look opaque. If they curl into a tight O, they have gone a bit far. Pull them as soon as they are just cooked, then let residual heat finish the job. If you like using a thermometer, aim for 145°F (63°C).

Can I make it less spicy?

Absolutely. Skip the red pepper flakes or use a tiny pinch. The flavor is still bold from citrus, garlic, and herbs.

What if I do not have fresh herbs?

Use what you have. Parsley is the easiest swap. If you only have dried herbs, use about one third of the amount, and add an extra squeeze of lemon or lime to keep it feeling fresh.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12 inch is ideal)
Small bowl for the sauce
Microplane or fine grater (for zest)
Chef’s knife and cutting board
Tongs or a spatula
Paper towels (important for drying shrimp)

This is the kind of recipe I make when I want something that tastes like I tried harder than I actually did. The first time I threw it together, I was working with whatever was in the fridge: a bag of shrimp, a sad-looking lime, and a bunch of herbs that needed a purpose fast. I seared the shrimp, whisked up a quick citrus sauce, and suddenly dinner felt bright, loud, and kind of fancy. Now it is a repeat in my kitchen because it is forgiving, fast, and it always gives me that mid-bite pause like, okay wow, we did something here.

Fresh & Vibrant Shrimp

(4.8 Reviews)

Prep Time 15 mins

Cook Time 6 mins

Total Time 21 mins

Servings 4

Ingredients

1 1/2 lb large shrimp (21 to 25 count), peeled and deveined, tails optional
1 tbsp olive oil (plus more if needed)
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/2 tsp smoked paprika (optional but great)
1 garlic clove, finely grated or minced (for the sauce)
1 lime, zest and juice
2 tbsp fresh lemon juice (about 1 lemon) for extra brightness (or use more lime)
2 tbsp honey (or maple syrup)
2 tbsp extra virgin olive oil (for the sauce)
1 tbsp capers, chopped (optional, for a salty pop)
1/2 cup chopped fresh herbs (cilantro, parsley, or a mix)
1 small cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/4 small red onion, very thinly sliced
Pinch red pepper flakes (optional)

For serving (pick one): cooked rice, quinoa, pasta, tortillas, or salad greens.

Instructions

Make the citrus herb sauce. In a small bowl, whisk together lime zest, lime juice, lemon juice, honey, extra virgin olive oil, garlic, capers (if using), herbs, about 1/4 tsp of the kosher salt (the rest is for the shrimp), a few grinds of the black pepper, and red pepper flakes. Taste it. You want it bright and slightly sweet. Adjust with more citrus or a pinch of salt if needed.
Dry and season the shrimp. Pat shrimp very dry with paper towels. Toss with olive oil, 3/4 tsp kosher salt, the remaining black pepper, and smoked paprika (if using). Dry shrimp equals crisp edges.
Sear fast. Heat a large skillet over medium-high heat until hot and shimmering. Add a small drizzle of oil if the pan is dry. Add shrimp in a single layer. Cook 1 to 2 minutes on the first side until pink around the edges, then flip and cook 1 minute more. Work in batches if needed so you do not crowd the pan.
Toss with sauce. Turn off the heat. Add the shrimp back to the skillet (if you cooked in batches) and pour in about half the sauce. Toss to coat. Residual heat will finish cooking them gently.
Add crunch. Fold in cucumber, tomatoes, and red onion just until combined. You want them crisp, not wilted. This is great warm, but it also holds up at room temp.
Serve and finish. Spoon shrimp and veggies over rice, greens, or into tortillas. Drizzle with more sauce to taste. Finish with one last squeeze of lime or lemon if you want it extra vibrant.

Shrimp tacos being assembled on a cutting board with tortillas, sliced red onion, and fresh herbs

Nutrition information is estimated.

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