Spicy and smoky flavors come together in this Chili Lime Shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder and plenty of garlic, each bite will leave you wanting another.
And since shrimp only takes a few minutes to marinate, this recipe is a great last-minute dinner option.
Chili Garlic Shrimp
My family tends to fill the stove while the whole thing is cooking, and we’ve been known to burn our fingers with impatience trying to eat the shrimp off the hot pan.
My two youngest sons will eat a whole pound of this shrimp together when they get the chance and both have made this one of their favorite recipes.
Served in tacos, on top of rice, or in this creamy chipotle pasta, this shrimp is a hit no matter how you cook or serve it.
Chili Lime Shrimp
The shrimp can be cooked in a pan or on the grill, sprinkling just enough sugar to caramelize the outside of each shrimp after cooking. It is wonderful to lick off your fingers straight from the pan.
This recipe is very slightly based on the Chili Garlic Shrimp recipe from my first cookbook and we’ve been making it for years. However, I really enjoy the added flavor that a little lime juice adds to this recipe.
Chili Shrimp
For this recipe you will need the following ingredients:
- shrimp
- olive oil
- Garlic
- Sugar
Ingredients for the marinade
- olive oil
- lime juice
- Garlic
- chili powder
- Sugar
- kosher salt
Chili Lime Shrimp recipe
Rinse the shrimp and place on a tray lined with kitchen paper. Pat them dry. If necessary, remove the shells.
For the marinade, mix together the marinade ingredients. Place the shrimp in a ziplock bag or airtight container and pour the marinade over the shrimp.
Remove excess air and seal. Turn or stir the container a few times to cover all the shrimp, then let sit on the countertop for 10-15 minutes.
Heat a large stainless steel skillet over medium-high heat. Add the oil and when hot add the garlic. Sauté the garlic for 1 minute, sprinkle with sugar and sauté for another 30 seconds.
When the garlic is golden brown and fragrant, add the shrimp to the pan and discard the remaining marinade.
Spread the shrimp in a single layer in the pan and cook until they start to color, 1-2 minutes. Flip the shrimp and cook an additional minute until pink.
Increase heat to high for 1 minute to reduce liquid slightly. Remove from the pan after cooking.
Chili and Lime
Tart, fresh lime juice with smoky chilies is a combination that works beautifully in multiple ways. Southwest Chili Lime Steak Bites are crispy on the edges and incredibly juicy on the inside, after just a few minutes of cooking.
Salmon marinated in smoky chipotle and tart citrus grills quickly for an easy weeknight dinner. Spicy shrimp paired with creamy guacamole on a crunchy tortilla chip? Yes, please! These Chile Lime Shrimp Tostada Bites are irresistible.
With this Chipotle Lime Rice, a simple stir-fry rice went from boring to special in just two minutes. I loved the unexpected flavor of the lime and the barely noticeable spiciness of the chipotle pepper. This rice recipe is the perfect addition to any Mexican, Tex-Mex, or Southwestern meal.
Chili Lime Corn is slightly spicy, tart, and buttery. This corn is a family hit every time I make it.
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Rinse the shrimp and place on a tray lined with kitchen paper. Pat them dry. If necessary, remove the shells.
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For the marinade, mix together the marinade ingredients. Place the shrimp in a ziplock bag and pour the marinade over the shrimp. Remove excess air and seal. Invert the bag a few times to cover all the shrimp, then let rest on the work surface for 15 minutes.
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Heat a large stainless steel skillet over medium-high heat. Add the oil and when hot add the garlic. Sauté the garlic for 1 minute, sprinkle with sugar and sauté for another 30 seconds. When the garlic is golden brown and fragrant, add the shrimp to the pan and discard the remaining marinade.
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Spread the shrimp in a single layer in the pan and cook until they start to color, 1-2 minutes. Flip the shrimp and cook an additional minute until pink. Increase heat to high for 1 minute to reduce liquid slightly. Remove from the pan after cooking.
ALTERNATIVE GRILL DIRECTIONS:
While the shrimp are marinating, soak 6 to 8 wooden skewers in water. When you are almost ready to grill, thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent meat from burning.
Place the skewers on the grill and sprinkle lightly with sugar. Cook for 3 to 4 minutes per side, turning once or twice, until the shrimp are pink and cooked through.
