These chili lime shrimp are packed with flavor. Made with fresh lime and a delicious blend of spices, you'll make this easy recipe again and again!
I love this recipe anytime of year, but especially during summer. I'll throw these shrimp in salads or as the protein on a rice and veggie plate.
This was inspired by my Blackened Shrimp on this site, both simple and delicious shrimp recipes!
Ingredients
- Peeled, deveined uncooked shrimp
- Lime
- Olive oil
- Honey
- Chili powder
- Garlic
- Cumin
- Cayenne
- Dried oregano
- Salt
See recipe card for quantities.
Instructions
- Step 1: Combine lime juice, lime zest, olive oil, honey, chili powder, garlic, cumin, cayenne, dried oregano, and salt in a bowl. Then, whisk until mixed thoroughly.
- Step 2: Next, put shrimp in a re-sealable plastic bag and pour lime mixture over shrimp. Let marinate in the refrigerator for at least 30 minutes.
- Step 3: Pour the shrimp mixture into a pan on medium heat.
- Step 4: Lastly, cook for about 2 minutes on each side, until shrimp are completely pink.
Hint: Be careful not to overcook the shrimp! If they get overcooked they will dry out and have a tougher texture.
Variations
- Non-Spicy - this recipe is by no means extremely spicy, but if you're very sensitive to spice just leave out the cayenne!
Storage and Reheating
This recipe is definitely best served when freshly cooked, however cooked shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Re-heat the shrimp on a skillet on low heat for best results.
FAQ
As soon as shrimp is pink and opaque (meaning not transparent), the shrimp is ready and should be pulled off of heat immediately.
You can buy shrimp pre-peeled and deveined, however if you prefer to do it yourself just peel the outer shell off with your fingers. To devein, use a sharp knife to cut a slit along the top of the shrimp, then pull out the vein with the knife.
Related
Looking for other recipes like this? Try these:
Chili Lime Shrimp
Ingredients
- 1 lb raw peeled, deveined shrimp
Chili Lime Marinade
- 4 tablespoon olive oil
- 1 tablespoon honey
- 3-4 cloves garlic
- ⅓ cup lime juice fresh, about 3 limes
- 2 limes zested
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- In a small bowl, whisk together all marinade ingredients.
- Reserve ⅛ cup of the marinade and set aside.
- Add the shrimp and marinade to a re-sealable plastic bag, making sure all the shrimp are coated in the marinade. Let marinate in the refrigerator for at least 30 minutes.
- Cook in a pan on the stove or on the grill on medium heat. Cook shrimp for about 2 minutes on each side, until pink and opaque.
- Remove shrimp from heat and pour reserved marinade over the cooked shrimp, serve.
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