Cilantro Lime Shrimp

Written by
Diana Dutcher
on July 28, 2020
Cilantro Lime Shrimp


  • Avocado oil
  • 1 medium onion, sliced. Can be red, yellow, or white
  • 2 garlic cloves, peeled and minced
  • Raw shrimp (1-2lb). I plan for 1/3 pound per person. Thawed.
  • 1/4 cup white wine
  • Salt & pepper
  • Olive oil
  • Lime Vitality essential oil or the zest of 1/2 lime
  • Washed, chopped cilantro


  1. Heat a large saute pan over medium heat with a small amount of avocado oil. I prefer to the use avocado oil spray for even coverage.
  2. Add the sliced onion and minced garlic, reduce heat to med-low and let the onions caramelize but not burn for 2-3 minutes
  3. Add 1/4 cup white wine (any dry white wine will work, or you can use white cooking wine). Turn heat up to medium and let the liquid cook down for 2 minutes.
  4. Move onions to the outer edges of the pan and place shrimp in a single layer. We’ll do several batches until all the shrimp is cooked.
  5. Sprinkle with salt & pepper
  6. Flip each shrimp over to cook the other side until just pink. Be careful not to overcook them to maintain a tender texture.
  7. Move cooked shrimp to a serving bowl and cook the next single-layer batch of shrimp; adding salt & pepper to each batch.
  8. When all the shrimp has been cooked and moved to the serving bowl, turn off the heat.
  9. Combine 2-3 Tbsp good quality extra virgin olive oil with 3-5 drops of lime essential oil or the zest of 1/2 lime. Add this to the saute pan that is still hot. Add the cooked shrimp back in and toss together with the cilantro.
  10. Serve over pasta noodles, zoodles, rice, or a salad.
Written By
Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖

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