Best 8 Cilantro Lime Shrimp With Boiled Potatoes And Corn On The Cob Recipe By Tasty Recipes

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In this article, we will take you through the steps to create a delicious and flavorful meal of cilantro lime shrimp with boiled potatoes and corn on the cob, a recipe from Tasty. This dish combines the tangy flavors of cilantro and lime with the tender texture of shrimp, fluffy potatoes, and sweet corn. Whether you're looking for a quick and easy weeknight dinner or a dish to impress your friends, this recipe is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES



One-Pot Shrimp Boil with Corn and Potatoes image

Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Coarse salt
Spice Bundle for One-Pot Shrimp Boil
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
Spicy Butter
Hot sauce

Steps:

  • Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
  • Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
  • Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
  • Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
  • Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g

MILD-STYLE SHRIMP BOIL WITH CORN AND RED POTATOES



Mild-Style Shrimp Boil with Corn and Red Potatoes image

For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy hot. If desired, serve with cocktail sauce, hot sauce, Old Bay® seasoning, or other condiments.

Provided by Rebecca

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 4

Number Of Ingredients 20

2 cups boiling water
4 cubes chicken bouillon
8 cups water, or more as needed
1 large onion, quartered
1 head garlic
3 bay leaves
3 whole cloves
4 tablespoons butter
1 tablespoon kosher salt
1 tablespoon coriander seeds
2 teaspoons dill seeds
2 teaspoons white mustard seeds
2 teaspoons celery seeds
1 teaspoon whole allspice berries
1 teaspoon whole green peppercorns
1 lemon, halved
9 small red potatoes, or more to taste
3 ears corn, shucked and cut into thirds, or more to taste
16 ounces raw shrimp, headless and shells on
4 cups ice cubes

Steps:

  • Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice, and peppercorns and bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.
  • Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.
  • Add ice cubes to the pot with the shrimp boil and let sit for 5 minutes.
  • For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you are a neat freak, place shrimp, potatoes, and corn in a serving dish to pass at the table.

Nutrition Facts : Calories 584.6 calories, Carbohydrate 86.5 g, Cholesterol 201.3 mg, Fat 15.4 g, Fiber 11 g, Protein 30.9 g, SaturatedFat 8 g, Sodium 2929.1 mg, Sugar 7.9 g

CILANTRO LIME SHRIMP



Cilantro Lime Shrimp image

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/3 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/3 cup lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
Lime slices

Steps:

  • Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

CILANTRO LIME SHRIMP WITH BOILED POTATOES AND CORN ON THE COB RECIPE BY TASTY



Cilantro Lime Shrimp With Boiled Potatoes And Corn On The Cob Recipe by Tasty image

Here's what you need: jumbo shrimp, baby potatoes, corns, unsalted butter, garlic, fresh cilantro, Tonnes cilantro-lime seasoning, pink himalayan salt, fresh ground black pepper, lime juice, creole seasoning

Provided by Katina Lacy

Yield 2 servings

Number Of Ingredients 11

1 lb jumbo shrimp, peeled and de-veined
10 baby potatoes
4 corns
3 tablespoons unsalted butter
1 tablespoon garlic, minced
2 tablespoons fresh cilantro, diced
1 tablespoon Tonnes cilantro-lime seasoning
pink himalayan salt, to taste
fresh ground black pepper, to taste
1 tablespoon lime juice
creole seasoning, for potatoes

Steps:

  • Boil potatoes in salted water for 10 minutes. Then, add corn and boil for another 10-15 minutes until potatoes and corn are tender. Check by piercing with a fork.
  • After putting potatoes in to boil, season shrimp with salt, pepper, and cilantro-lime seasoning.
  • Melt 1 tbsp butter in a skillet and add garlic. Sauté for 1 minute then add shrimp. Cook on both sides until pink, about 5 minutes..
  • Then add remaining butter, fresh-diced cilantro, and lime juice to create cilantro-lime sauce. Stir shrimp in sauce to coat.
  • Plate shrimp, spoon some sauce over the top and sprinkle with diced cilantro. Plate potatoes and corn (with butter and salt, if desired).
  • Serve and enjoy!

Nutrition Facts : Calories 1283 calories, Carbohydrate 203 grams, Fat 26 grams, Fiber 19 grams, Protein 69 grams, Sugar 19 grams

NO-BOIL SHRIMP BOIL



No-Boil Shrimp Boil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound peewee gold potatoes
1 tablespoon plus 1 teaspoon seafood seasoning
5 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 cloves garlic, grated
1 pound peeled and deveined shrimp
3 ears yellow corn, cut into thirds
12 ounces smoked andouille sausages, cut into 1/2-inch pieces on a bias
Juice of 1 lemon plus lemon wedges, for serving
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
  • In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
  • Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
  • Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
  • Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.

CILANTRO LIME SHRIMP



Cilantro Lime Shrimp image

The end result was this really tasty Cilantro Lime Shrimp. It was just enough for the two of us for Sunday night supper. Even better with the garlic toast along side to soak up all the delicious juices. And did I mention it's really quick to make? Source: Lana's Cooking

Provided by Barenakedchef

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno, finely chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon Mexican oregano
2 roma tomatoes, chopped
1 lime, zest and juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb shrimp, split and deveined
2 tablespoons chopped cilantro

Steps:

  • Melt the butter and oil in a heavy skillet over medium-high heat.
  • Add the garlic, onion and jalapeno.
  • Cook, stirring until the onion begins to wilt, approximately 3 minutes.
  • Add the red pepper flakes and oregano.
  • Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
  • Add the tomatoes.
  • Cook, stirring occasionally, until the tomatoes are soft.
  • Add the shrimp, zest and lime juice, salt and black pepper.
  • Cook until the shrimp are just opaque. Be careful not to overcook.
  • Remove the pan from the heat and stir in the cilantro.

Nutrition Facts : Calories 324.9, Fat 15.2, SaturatedFat 4.9, Cholesterol 301, Sodium 1923.3, Carbohydrate 15.4, Fiber 3.3, Sugar 4.9, Protein 32.7

SHRIMP BOIL RECIPE BY TASTY



Shrimp Boil Recipe by Tasty image

Here's what you need: coriander seed, mustard seed, red pepper flakes, dill weed, allspice, salt, dried bay leaves, water, small red skin potatoes, corn, smoked sausages, shell-on shrimp, Juice of 1 lemon, fresh parsley, cocktail sauce, butter

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 tablespoons coriander seed
2 tablespoons mustard seed
1 tablespoon red pepper flakes
1 tablespoon dill weed
1 tablespoon allspice
1 tablespoon salt
3 dried bay leaves
3 qt water
8 small red skin potatoes
3 ears corn, cut into thirds
4 smoked sausages, such as kielbasa, cut into rounds
2 lb shell-on shrimp
Juice of 1 lemon
fresh parsley, chopped
1 cup cocktail sauce, to serve
butter, melted, to serve

Steps:

  • In a small bowl, combine the coriander seeds, mustard seeds, red pepper flakes, dill weed, allspice, salt, and bay leaves.
  • Add the spice mix to a large pot with 3 quarts of water, then add the potatoes. Bring to a boil and cook for 15 minutes.
  • Add the corn and boil for 10 minutes. Add the sausage and cook for another 5 minutes.
  • Remove a potato from the pot and check to see if it's fully cooked. If not, continue to cook them until the potatoes are done.
  • Stir in the shrimp and lemon juice. Place the lid on the pot and cook for 3 minutes, or until the shrimp are pink and cooked through.
  • Drain the ingredients from the pot. Serve the shrimp boil on a newspaper-lined table, sprinkled all over with parsley, with cocktail sauce and garlic butter on the side.
  • Enjoy!

Nutrition Facts : Calories 1028 calories, Carbohydrate 102 grams, Fat 38 grams, Fiber 10 grams, Protein 71 grams, Sugar 14 grams

CORN ON THE COB WITH CILANTRO-LIME BUTTER



Corn on the Cob with Cilantro-Lime Butter image

Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 7

4 ears corn
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons coarsely chopped cilantro
1/2 teaspoon grated zest of lime
1 1/2 teaspoons freshly squeezed lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

Steps:

  • Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
  • Remove husks; serve with cilantro-lime butter.

Tips:

  • For the best flavor, use fresh cilantro and lime juice.
  • If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
  • Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
  • Serve the shrimp immediately with the boiled potatoes, corn on the cob, and lime wedges.

Conclusion:

This cilantro lime shrimp recipe is a quick and easy weeknight meal that's packed with flavor. The shrimp is cooked to perfection and the cilantro lime sauce is the perfect complement. The boiled potatoes and corn on the cob are the perfect sides to round out the meal. This recipe is sure to become a family favorite.

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