Cilantro-Lime Chicken & Shrimp Marinade for Grill or Stovetop

This cilantro lime marinade combines fresh lime juice and zest, plenty of chopped cilantro, garlic, and warm spices to create a bright, savory sauce that pairs beautifully with both chicken and shrimp. Marinate the protein, then grill, cook on a flat top, or pan-sear; serve over jasmine rice and top with a fresh mango-avocado salsa for a colorful, satisfying meal perfect for warm-weather dinners.

Why You’ll Love This Cilantro Lime Marinated Chicken & Shrimp

This dish is one of my go-tos when I want something fresh, colorful, and quick. While the chicken and shrimp soak up the marinade you can make the salsa and start the rice, so dinner comes together fast. The recipe includes three cooking options—grill, flat top (Blackstone), or stovetop—so you can make it year-round however you prefer.

The cilantro-lime marinade adds bright, herb-forward flavor to both proteins, and the mango avocado salsa contributes sweetness, crunch, and creaminess. Together with jasmine rice, every bite is balanced and vibrant.

Ingredients You’ll Need

For the Cilantro Lime Marinade

• Olive oil – carries and distributes the flavors in the marinade.
• Lime juice & zest – zest plus juice gives brighter citrus notes.
• Fresh cilantro – the star herb in this marinade.
• Minced garlic – adds savory depth.
• Onion powder – boosts flavor without adding texture.
• Chili powder – provides warmth and a subtle smoky edge.
• Coconut aminos – a slightly sweet, savory umami element.
• Salt & pepper – essential for balance and seasoning.

For the Chicken and Shrimp

• Chicken breasts – cut into even 1–2 inch pieces so they cook uniformly.
• Peeled & deveined shrimp – thawed and patted dry so they take on the marinade.
• Jasmine rice – a neutral, fragrant base that soaks up the juices well. Use cauliflower rice for a low-carb alternative.

For the Mango Salsa

• Mango – diced for sweet, juicy bites.
• Avocado – adds creaminess; add just before serving if making ahead.
• Cucumber – for crunch and freshness.
• Red bell pepper – color and crisp texture.
• Fresh cilantro – finely chopped.
• Red onion – finely diced for bite.
• Jalapeño – seeded or not, depending on heat preference.
• Olive oil – a touch to bring the salsa together.
• Lime juice – brightens the salsa and helps prevent avocado browning.

Recipe Variations

• Swap jasmine rice for cauliflower rice to lower the carbs.
• Use chicken thighs instead of breasts for a juicier result.
• Serve over coconut rice for extra richness and tropical flavor.
• Adjust the amount of jalapeño in the salsa to suit your heat tolerance.

How to Make Cilantro Lime Chicken and Shrimp

Step 1: Whisk the marinade ingredients together in a bowl. Add cubed chicken and thawed shrimp to a large zip-top bag or shallow dish, pour the marinade over, and toss to coat. Marinate at least 30 minutes or up to overnight in the fridge.

Step 2: Make the mango salsa by combining mango, avocado (if adding now), cucumber, red pepper, cilantro, red onion, jalapeño, olive oil, lime juice, and salt to taste. You can prepare the salsa up to a day ahead; reserve the avocado until just before serving for the best texture.

Step 3 (Stovetop): Heat a large nonstick skillet over medium-high. Remove chicken from the marinade with tongs and arrange in a single layer. Cook 3–4 minutes without moving, flip, and cook another 2–3 minutes until cooked through. Transfer to a plate and keep warm.

Step 4 (Stovetop): Add shrimp to the same pan in an even layer and cook 1–2 minutes per side until pink and opaque. Remove from heat. (If grilling or using a flat-top, cook chicken and shrimp following the timing below.)

Expert Tips

These small steps make a big difference in the final dish.

• Zest limes before juicing to make prep easier and capture the zest cleanly.
• Cut the chicken into uniform pieces so everything cooks evenly.
• Use an instant-read thermometer to confirm chicken reaches 165°F for safety.
• If you make the salsa ahead, wait to add the avocado until just before serving so it stays creamy and fresh.

Storage & Make-Ahead Tips

• Prepare the salsa up to a day in advance; add avocado right before serving.
• Store cooked chicken, shrimp, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days.

Recipe FAQs

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