Introduction

Oh, the glorious aroma of zesty lime and a hint of chili… it just transports me back to sunny days and simple, delicious meals! If you’re like me, sometimes you just need a recipe that’s a total home run – something that tastes incredibly vibrant and fresh, but won’t keep you tied to the kitchen all night. Well, my friends, prepare to fall head over heels for this Chili Lime Shrimp. It’s ridiculously easy, unbelievably flavorful, and guaranteed to become your new favorite way to whip up something special in a flash!

Why You’ll Love This Recipe

Fast: We’re talking about getting dinner on the table in under 30 minutes, from start to finish!
Easy: Seriously, minimal chopping and just a few simple steps. Anyone can make this!
Giftable: While you’ll want to eat it all yourself, imagine a batch of marinated shrimp ready to be cooked by a friend – a fantastic idea for a busy neighbor or a housewarming!
Crowd-Pleasing: Whether it’s a weeknight family dinner or a casual get-together with friends, this shrimp is always a hit. The balance of zesty, spicy, and savory is universally loved.

Ingredients

Gathering your ingredients is a breeze for this recipe. It’s all about fresh, bright flavors:

1 pound shrimp, peeled and deveined: Look for good quality shrimp. Whether they’re fresh or frozen and thawed, make sure they’re nice and clean.
¼ cup lime juice: Freshly squeezed is always best for that vibrant zing!
Zest of one lime: Don’t skip this! It adds an extra punch of limey goodness.
3 tablespoons extra-virgin olive oil: A good quality olive oil will carry all those lovely flavors.
2 cloves garlic, pressed: For that essential aromatic base. You can mince it if you don’t have a press, but pressing makes it super easy to distribute.
1 teaspoon chili powder: This is where the magic starts! Adjust to your spice preference.
½ teaspoon cumin: A warm, earthy spice that pairs beautifully with chili and lime.
½ teaspoon Kosher salt: For that perfect savory balance.
¼ cup chopped cilantro, for serving: Fresh cilantro is like a party in your mouth! Its bright, herbaceous flavor is the perfect finishing touch.
1 lime, cut into wedges, for serving: Because more lime is always a good thing, right?

How to Make It

Alright, let’s get this party started! It’s so simple, you’ll wonder why you haven’t made it before.

Whip up the Marinade: In a medium-sized bowl, pour in your fresh lime juice, the zest from that lovely lime, the extra-virgin olive oil, your pressed garlic, chili powder, cumin, and Kosher salt. Give it a good whisk until everything is nicely combined. It’s going to smell amazing already!
Coat the Shrimp: Now, add your peeled and deveined shrimp directly into that flavorful marinade. Toss them gently with a spoon or your hands until every single shrimp is beautifully coated. You want them to soak up all that goodness.
Marinate for Flavor: Pop that bowl into the refrigerator. We want to let those flavors really meld and get to know each other. Aim for at least 15 minutes, but you can let them marinate for up to 30 minutes. Any longer, and the lime juice can start to ‘cook’ the shrimp too much, which isn’t quite what we’re going for here.
Cook to Perfection: When you’re ready to cook, heat up a skillet over medium-high heat with a tiny splash of oil if your pan isn’t non-stick, or get your grill nice and hot. Add the marinated shrimp in a single layer. Cook them for about 2-3 minutes per side, just until they turn pink and opaque and are cooked through. They cook super fast, so keep an eye on them!
Serve and Enjoy! Remove the shrimp from the heat immediately. Serve them up piping hot, garnished generously with that fresh chopped cilantro and those handy lime wedges. Squeeze a little extra lime juice over the top if you’re feeling extra zesty – I know I always am!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your own culinary creativity. Here are a few ideas:

Spice it Up: For more heat, add a pinch of cayenne pepper or a finely minced jalapeño to the marinade.
Smoky Flavor: Swap out some of the chili powder for smoked paprika to give it a lovely smoky depth.
Herbal Notes: If cilantro isn’t your jam, fresh parsley or a sprinkle of chives would also be delicious.
A Touch of Sweetness: A tiny drizzle of honey or maple syrup in the marinade can add a subtle sweetness that balances the spice and acidity beautifully.
Serve it On: These shrimp are incredible on their own, but they’re also amazing served over rice, in tacos, as a topping for salads, or alongside grilled vegetables.

Tips for Success

A few little secrets to ensure your Chili Lime Shrimp turns out absolutely perfect every time:

Don’t Over-Marinate: As I mentioned, the lime juice can start to “cook” the shrimp if left too long. Stick to that 15-30 minute window for the best texture.
Hot Pan/Grill: Make sure your cooking surface is hot before adding the shrimp. This helps them sear beautifully and cook quickly without getting rubbery.
Don’t Crowd the Pan: Cook the shrimp in a single layer. If you have too many, they’ll steam rather than sear. Cook in batches if necessary.
Prep Ahead: You can mix the marinade and have the shrimp ready to go in the bowl. Just cover and refrigerate until you’re ready to marinate and cook.

How to Store It

Leftover cooked Chili Lime Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days. I find they are best enjoyed fresh, but if you do have leftovers, they’re still delicious cold as a salad topper or added to a wrap. It’s not recommended to freeze cooked shrimp as the texture can change significantly.

FAQs

Got questions? I’ve got answers!

Q: Can I use pre-peeled garlic?

A: Yes, you can! While fresh garlic has the best flavor, jarred minced garlic will work in a pinch. Just be sure to measure it out accurately.

Q: What if I don’t have a lime zester?

A: No worries! You can carefully use a vegetable peeler to remove strips of zest, then finely mince those strips. Just be sure to avoid the bitter white pith.

Q: How can I tell when the shrimp is fully cooked?

A: Perfectly cooked shrimp will turn opaque (no longer translucent) and will curl into a “C” shape. If they curl into a tight “O” shape, they’re likely overcooked and will be tough.

Q: Can I use lemon juice instead of lime juice?

A: You certainly can! Lemon juice will provide a similar tang, though the flavor profile will be a bit different. It will still be delicious!

Spicy & Zesty Chili Lime Shrimp

A quick, easy, and flavorful shrimp recipe with chili and lime, perfect for weeknight dinners.

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Prep Time 15

Cook Time 6

Servings 4 servings

Equipment

Medium-sized bowl
Skillet or grill
Spoon
Vegetable peeler optional, for lime zest
garlic press optional

Ingredients

For the Shrimp

1 pound shrimp peeled and deveined

For the Marinade

0.25 cup lime juice freshly squeezed
1 lime lime zest
3 tablespoons extra-virgin olive oil
2 cloves garlic pressed
1 teaspoon chili powder
0.5 teaspoon cumin
0.5 teaspoon Kosher salt

For Serving

0.25 cup cilantro chopped
1 lime lime wedges

Instructions

In a medium-sized bowl, combine lime juice, lime zest, extra-virgin olive oil, pressed garlic, chili powder, cumin, and Kosher salt. Whisk until combined.
1 pound shrimp
Add the peeled and deveined shrimp to the bowl and toss to coat evenly with the marinade.
1 pound shrimp
Refrigerate for at least 15 minutes, and up to 30 minutes.
Heat a skillet over medium-high heat with a small amount of oil (if not non-stick), or preheat a grill.
Add the marinated shrimp in a single layer to the hot skillet or grill. Cook for 2-3 minutes per side, until pink and opaque.
1 pound shrimp
Remove shrimp from heat immediately and serve, garnished with chopped cilantro and lime wedges.
1 pound shrimp

Notes

Do not over-marinate the shrimp (more than 30 minutes) as the lime juice can start to 'cook' them. Ensure the pan or grill is hot before adding shrimp to achieve a good sear. Cook shrimp in a single layer to prevent steaming.