Go Back
Cumin-Lime Shrimp With Ginger
Isabella

Cumin-Lime Shrimp with Ginger

This bold and vibrant cumin-lime shrimp with ginger is a quick, one-skillet dish bursting with citrusy brightness, warm spices, and fresh aromatics. Ready in under 20 minutes, it’s perfect for busy weeknights yet elegant enough for entertaining.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lb large shrimp, peeled and deveined (16–20 count)
  • 1 tsp ground cumin
  • kosher salt to taste
For the Aromatics & Sauce
  • 3 tbsp olive oil
  • 1.5 tsp freshly grated ginger
  • 1 tsp grated garlic
  • red pepper flakes optional, to taste
For the Finish
  • 0.25 cup fresh lime juice
  • 1 tsp lime zest
  • 3 tbsp fresh cilantro, chopped
  • flaky sea salt optional, to finish

Method
 

  1. In a mixing bowl, toss the shrimp with ground cumin and a generous sprinkle of kosher salt until evenly coated.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the shrimp in a single layer and sear for about 1 minute per side until just turning pink. Remove and repeat with remaining shrimp.
  3. Return all shrimp to the skillet. Add ginger, garlic, and red pepper flakes if using. Cook for about 30 seconds until fragrant, stirring gently.
  4. Pour in the lime juice to deglaze the pan, scraping up any browned bits. Simmer for about 1 minute until slightly reduced.
  5. Turn off the heat and stir in lime zest and chopped cilantro. Taste and finish with flaky sea salt if desired. Serve immediately.

Notes

Use fresh lime juice for the brightest flavor. Avoid overcooking the shrimp—remove them as soon as they turn pink and form a loose “C” shape. Serve with rice, tacos, noodles, or over a fresh salad for a complete meal.