Chili Lime Shrimp • Easy shrimp recipe in 20 minutes • Two purple figs

We love seafood here, as much as we LOVE eating seafood at least twice a week! The beauty of seafood dinners is that they’re light, healthy, quick, super easy, and so satisfying! Today’s Chili Lime Shrimp recipe is one of them. Shrimp, in particular, cook super fast, like these grilled shrimp chimichurri.

Why You’ll Love the Chili Lime Shrimp Recipe

• It is so delicious!
• The meal comes together in less than 20 minutes once your rice is ready!
• No need to marinate the shrimp, the sauce is flavorful enough!
• It’s best to buy cleaned, peeled, and deveined shrimp for this recipe because it saves so much time!
• You can make the sauce as hot or as mild as you like.
• The shrimp are super tender on the inside and tenderly crispy on the outside thanks to a light coating of cornstarch.
• The sauce has a tangy, sweet Asian flavor with lots of lime and coriander.
• You can prepare the dish in advance!
• Leftovers taste so good the next day and are easy to reheat.

Ingredients for Chili Lime Shrimp

1. shrimp –Raw, peeled and deveined
2. Fresh ginger and garlic – Chopped/grated for the sauce
3. Soy sauce – for taste
4. chilli flakes– for warmth
5. Spicy Sriracha Sauce – More or less to your liking
6. fresh chillies –The heat in chili lime sauce
7. lime juice
8. Water – to thin the sauce
9. light brown sugar-To balance the strong flavors
10. coriander –for freshness and brightness of the sauce
11. sesame oil –For flavoring and cooking the shrimp

How to make Chili Lime Shrimp

1. Start by brushing the shrimp in plain all-purpose flour and adding a pinch of salt.
2. You want a thin layer of flour and not a thick coating.
3. Preheat a non-stick pan over medium-high heat and add the sesame oil. Then add the shrimp in a single layer. It’s important that the shrimp be in a single layer for that crispy crust.
4. Don’t flip the shrimp until they are golden brown – this should take about 2 minutes per side at most. And when they’re done, you take the shrimp out of the pan.
5. At this point, prepare the chilli-lime sauce, add the sesame oil, ginger, garlic, soy sauce, and water, then add the remaining ingredients and bring this sauce to a boil.
6. Return the shrimp to the pan and simmer in the sauce for just a minute. Finish with coriander.
7. Serve the shrimp on white rice with all the extra sauce!

Chili Lime Shrimp Recipe Tips and FAQ

1. Purchase peeled, deveined, and cleaned shrimp for this recipe to save time.
2. Before searing, coat the shrimp with a very, very light flour/cornstarch coating. Make sure you dust off any excess material.
3. Don’t overcook the shrimp or they will become rubbery and tough. Just two minutes per side.
4. Avoid overcrowding the pan when searing the shrimp, you may have to do the process in a few batches.
5. Adjust the seasoning to suit your tastes by adding more or less chilies, chili flakes, and sriracha.
6. We like to serve the shrimp with white rice, but you can definitely eat them with pasta or salad for a lighter meal.
7. Store leftovers in a sealed container and reheat in the microwave the next day.

Can you use frozen shrimp to make this recipe?

Yes! I used frozen shrimp today, but I thawed them in the fridge and then proceeded to the recipe.

Do you have to marinate the shrimp?

Because the sauce is super flavorful, the shrimp don’t need any marinade at all.

What do you serve with Chili Lime Shrimp?

While we love it with white rice, you can definitely enjoy it with pasta, tacos, salads, and more!

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