This post may contain affiliate links. Please read our disclosure policy.
This cilantro lime marinade is made with fresh lime juice, cilantro, garlic, and spices, then used to marinate both chicken and shrimp for an easy, flavor-packed dinner. The protein is either grilled, cooked on a Blackstone, or made in a skillet and served over jasmine rice with a fresh mango avocado salsa. It's a delicious summertime dinner that you'll want to make again and again!
Why You'll Love This Cilantro Lime Marinated Chicken & Shrimp
This is one of my favorite meals to make when we want something fresh and colorful but don’t want to spend all evening in the kitchen! While the chicken and shrimp marinate, you can prep the salsa and get the rice cooking, which helps dinner come together quickly. I've included 3 ways to cook this meal so that you can cook it any way you want, anytime of year.
The cilantro lime marinade gives both the chicken and shrimp tons of fresh flavor, while the mango salsa adds sweetness, crunch, and a little creaminess from the avocado. Every bite has a little bit of everything! If you like this fresh mango salsa, you'll also love my fish taco bowls.
Ingredients You'll Need
For the Cilantro Lime Marinade
- Olive oil: Helps distribute the flavors throughout the marinade.
- Lime juice & zest: Using both gives the marinade a brighter, fresher citrus flavor.
- Fresh cilantro: The key ingredient that gives this marinade its signature flavor.
- Minced garlic: Adds savory depth and balances the acidity from the lime.
- Onion powder: Brings extra flavor without adding texture.
- Chili powder: Adds warmth and a subtle smoky note.
- Coconut aminos: Adds a slightly sweet, savory flavor that complements the citrus.
- Salt & pepper: Essential for bringing all the flavors together.
For the Chicken and Shrimp
- Chicken breasts: Cut into evenly sized pieces so they cook at the same rate.
- Peeled and deveined shrimp: Thawed before marinating so they absorb the flavors evenly.
- Jasmine rice: A simple base that absorbs all the flavorful juices. You can also use cauliflower rice to keep this low carb if you prefer!
For the Mango Salsa
- Mango
- Avocado
- Cucumber
- Red Pepper
- Cilantro – Use fresh and chop it fine
- Red onion
- Jalapeno – Add more or less depending on your heat preference!
- Olive oil
- Lime juice – This gives the salsa amazing flavor and also helps to keep the avocado from turning brown!
Recipe Variations
- Swap the jasmine rice for cauliflower rice if you want a lighter option.
- Chicken thighs work well in place of chicken breasts if preferred.
- For extra flavor, serve everything over this instant pot coconut rice.
- Adjust the jalapeno depending on how spicy you like your salsa.
How to Make Cilantro Lime Chicken and Shrimp
Step 1: Combine the marinade ingredients in a bowl and whisk well. Add the cubed chicken and thawed shrimp to a large ziplock bag or shallow dish and pour the marinade over. Toss to combine so every piece is covered. Marinate for 30 minutes, up to overnight.
Step 2: Make the salsa: Combine the ingredients in a bowl and toss to combine. This can also be made up to a day ahead of time.
Step 3: Heat a large non-stick skillet over medium high heat. Use tongs to remove the chicken pieces from the marinade and place them into the pan in an even layer. Cook 3-4 minutes without touching, then flip and continue cooking 2-3 more minutes. Remove them and set aside.
Step 4: Add the shrimp in an even layer to the same pan and cook 1-2 minutes on each side. See below for grilling / flat top instructions!
Step 5: Serve the chicken and shrimp over jasmine rice topped with some of the mango salsa, and enjoy!
Expert Tips
I’ve made this recipe quite a few times, and these little tips make a big difference.
- Zest the lime before juicing it. It makes prep much easier.
- Cut the chicken into similar-sized pieces so everything cooks evenly.
- Use a thermometer for the chicken rather than relying on appearance alone. Chicken is done when it reaches 165°F.
- If making the salsa ahead of time, wait to add the avocado until shortly before serving for the best texture.
If you’re looking for another chicken recipe that’s great for grilling season, try my grilled bruschetta chicken. For shrimp lovers, my grilled garlic butter shrimp is another favorite around here!
Storage & Make-Ahead Tips
- The salsa can be made up to a day ahead. If possible, wait to add the avocado until just before serving.
- Store the cooked chicken, shrimp, rice, and salsa in separate airtight containers in the fridge for up to 3 days.
Recipe FAQs
Yes! Just make sure the shrimp are fully thawed and patted dry before adding them to the marinade. Excess moisture can dilute the marinade and prevent the shrimp from picking up as much flavor.
The cucumber mango salsa can be made up to a day in advance and stored in the fridge. For the freshest texture and appearance, wait to add the avocado until shortly before serving.
Yes! This cilantro lime marinade also works well with chicken thighs, fish, pork, and grilled vegetables, making it a great recipe to keep on hand for easy meals.
More Chicken & Shrimp Recipes
Better-Than-Takeout Chicken and Shrimp Fried Rice
Paleo Buffalo Shrimp Tacos
Whole30 Coconut Lime Shrimp
Cilantro Lime Marinade for Chicken & Shrimp
Equipment
Ingredients
- 1.5 lbs chicken breasts, cut into 1-2 inch cubes
- 1 lb peeled & deveined shrimp, tails removed. I used 21/30 size
- jasmine rice, for serving
Marinade
- ½ cup olive oil
- Juice from 2 limes
- Zest from 2 limes
- ½ cup fresh cilantro, chopped very fine, almost minced
- 2 cloves minced garlic
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tbsp coconut aminos
- ¾ tsp salt
- ½ tsp pepper
Mango Salsa
- 1 cup mango, diced
- 1 avocado, diced
- 1 small cucumber, diced
- ½ red bell pepper, diced
- ¼ cup cilantro, chopped
- ¼ cup red onion, diced
- 1 jalapeno, seeded and diced
- 1 tbsp olive oil
- juice from 1 lime
- salt to taste
Instructions
- Combine the marinade ingredients in a bowl and whisk well. Add the cubed chicken and thawed shrimp to a large ziplock bag or shallow dish and pour the marinade over. Toss to combine so every piece is covered. Marinate for 30 minutes, up to overnight.
- Make the salsa: Combine the ingredients in a bowl and toss to combine. This can also be made up to a day ahead of time.
Regular Grill
- Heat grill to medium high heat. Thread the marinated chicken and shrimp onto separate skewers. Grill for 3-4 minutes on each side for chicken skewers until they reach 165 degrees, and 1-2 minutes on each side for the shrimp skewers.
Blackstone / Flat Top Grill
- Heat grill to medium high heat. Remove the chicken pieces using tongs and place on the grill top, spread out about 1 inch from each other. Place the shrimp onto the grill in an even layer next to the chicken. Cook the chicken on one side for 3-4 minutes, then flip and continue cooking until done. For the shrimp, cook 1-2 minutes on each side then remove from the grill.
Stovetop / Skillet
- Heat a large non-stick skillet over medium high heat. Use tongs to remove the chicken pieces from the marinade and place them into the pan in an even layer. Cook 3-4 minutes without touching, then flip and continue cooking 2-3 more minutes. Remove them and set aside. Add the shrimp in an even layer to the same pan and cook 1-2 minutes on each side.
- Serve the chicken and shrimp over jasmine rice topped with some of the mango salsa, and enjoy!
Notes
- Zest the lime before juicing it. It makes prep much easier.
- Cut the chicken into similar-sized pieces so everything cooks evenly.
- Use a thermometer for the chicken rather than relying on appearance alone. Chicken is done when it reaches 165°F.
- If making the salsa ahead of time, wait to add the avocado until shortly before serving for the best texture.
- Store the cooked chicken, shrimp, rice, and salsa in separate airtight containers in the fridge for up to 3 days.
- The salsa can be made up to a day ahead. If possible, wait to add the avocado until just before serving.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
