This Chili Lime Shrimp is quick and easy enough for a busy weeknight and flavorful enough to serve at a fun weekend dinner! As a dietitian, my favorite thing about this recipe is how versatile it is. I like to add it to shrimp tacos, shrimp bowls, or use it as a protein topper for salad. The marinade uses bold flavors that shrimp honestly kinda needs like chili powder, fresh lime, cumin, smoked paprika, garlic powder, and a little honey for sweetness and browning. You can cook it in a skillet, cast iron, air fryer, oven, or on the grill. I hope you enjoy it as much as I do! 😊
As a Registered Dietitian, a big question I get asked about lately is protein and how to get enough of it. There are so many different answers to that question and none of them are wrong (well, some might be wrong 😆). But the point is, there are a lot of different protein sources that can be cooked in a multitude of ways. It's a matter of finding what you enjoy and what's easy for you because that's what you're most likely to stick to. For me, this Chili Lime Shrimp is a go-to. I love the addition of cumin and smoked paprika that gives it a Tex-Mex flavor and differentiates it from other chili lime shrimp recipes I've found online.
Shrimp is a lean protein and I like to serve it with a carbohydrate that has fiber and a source of healthy fats like avocado. I included some ideas for serving chili lime shrimp in the "Ideas for Serving" section of this post. But as a spoiler alert, my 2 favorites are in a shrimp bowl with roasted diced sweet potatoes and avocado coleslaw or in shrimp tacos with mango salsa and avocado crema.
If you like this recipe, you may also enjoy my Hot Honey Shrimp or Hot Honey Shrimp Tacos.
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Key Ingredient Notes and Substitution Ideas
This Chili Lime Shrimp uses simple ingredients. Below are some ingredient notes. You can find the measurements in the recipe card at the bottom of this post.
- Shrimp - the first question will come up while you're making your grocery list or standing in the seafood aisle. Fresh or frozen shrimp? What size shrimp? Do I buy it with the shell-on? Do I get the one that's already been deveined? I can't tell you what to do, but I CAN tell you what I do. I typically opt for frozen shrimp (you can learn more about why in the FAQs section if you want). I use large shrimp and make it easy by getting shrimp that has already been shelled and deveined. With that said, you can use either fresh or frozen, large or extra-large, and you can buy shrimp with the shell on and peel + devein them at home.
- Extra-Virgin Olive Oil - I like to use a little extra-virgin olive oil in the marinade to add healthy fats and help the seasonings stick to the shrimp. It also helps get a good sear on the shrimp that adds flavor.
- Lime Juice - I suggest using fresh lime for this recipe, but if bottled lime juice is what you have accessible, that works too! Shrimp contains iron, and the vitamin C from the lime juice in this recipe actually helps your body absorb it more efficiently.
- Honey - to add a bit of sweetness. Pure maple syrup works as a substitute.
- Seasonings - a blend of chili powder, smoked paprika, garlic powder, ground cumin, and black pepper pack lots of flavor and extra antioxidants.
- Kosher Salt - a pinch of salt to tie everything together.
How to Make Chili Lime Shrimp
Below are the directions for how to make this chili lime shrimp with photos that I hope are helpful. Check out the recipe card for the full recipe all in one place.
- Step 1: Prep shrimp: If using frozen shrimp, thaw first. If needed, devein your shrimp. You can learn how to do so here. It's not as intimidating as you might think! Pat shrimp dry with paper towels.
- Step 2: In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and seasonings until each shrimp is coated. Let it marinate for about 10 minutes.
- Step 3: Heat a large skillet or cast iron pan on medium-high heat and add a drizzle of olive oil. Add shrimp in a single layer. Then cook each side of the shrimp for 2-3 minutes or until cooked through. The shrimp is done when it turns pink and has a "C" shape.
Hint: when using an acidic ingredient like the lime juice in the shrimp marinade, be sure not to let it marinade more than 10-15 minutes because it will start to break down the protein in the shrimp.
Alternative Cooking Methods
- Air Fryer: cook in an air fryer at 400℉ (200°C) for 6-8 minutes, shaking halfway through.
- Grill: put the shrimp on skewers or use a grill basket so it doesn't fall through the grates of the grill. Cook at 400℉ (200°C) for 2-3 minutes each side.
- Oven: you can even cook the shrimp in an oven. To do so, put it in a single layer on a baking sheet and cook at 400℉ (200°C) for 8-10 minutes.
Dietitian Tip
Let's talk about the cholesterol question. There is an outdated concern or misconception that shrimp is "bad" because it is high in dietary cholesterol. While science and what we know about particular nutrients and how they impact human health is ever-evolving, recent science has linked high blood levels of cholesterol more to saturated fats and less to dietary cholesterol. Additionally, shrimp is a source of healthy Omega-3 fatty acids (though not as high of a source as fatty fish like salmon or sardines). There is also more science emerging about astaxanthin which is an antioxidant that gives shrimp it's pink color and is anti-inflammatory.
Video of How to Make Chili Lime Shrimp
Here's a video showing how to make this recipe that I hope is helpful!
Variations for Chili Lime Shrimp
A great thing about making chili lime shrimp recipe at home is you can easily customize it to your taste. Below are some ideas.
- Spicy - if you like spicy shrimp, turn it into cajun shrimp by adding cayenne pepper and more black pepper.
- Honey Chili Lime Soy - add soy sauce for a deeper umami flavor. If doing so, I suggest using low sodium soy sauce and cutting back on the kosher salt a bit since even low sodium soy sauce contains sodium.
- Chipotle Chili Lime Shrimp - swap out the regular chili powder for chipotle chili powder to double up on the smoky flavor.
- Chili Lime Garlic Shrimp - use fresh garlic cloves for a stronger garlic flavor.
Ideas for Serving Chili Lime Shrimp
The best part about making this chili lime shrimp is there are so many different ways to serve them! Below are some of my favorites.
- Shrimp Bowls with Roasted Diced Sweet Potatoes and Avocado Coleslaw - this is my favorite way to have them! Roast some potatoes and serve with this shrimp and avocado coleslaw which is made with a creamy avocado dressing. A delicious and nutritionally balanced meal.
- In Shrimp Tacos with a Sweet Component - I love doing Shrimp Tacos with Mango Pico de Gallo and Avocado Crema for this! The mango adds a bit of sweetness and it has fresh cilantro and lime. You can make the mango salsa in advance!
- Shrimp Tacos with Avocado Crema & Coleslaw - some of my favorite shrimp tacos are made with a creamy avocado slaw. You'll use half the dressing for the slaw and the remaining dressing to top the tacos.
- Turn it in a Shrimp Taco Bowls with Cilantro Lime Rice & Avocado Coleslaw - if you aren't in the mood for tacos but still want something balanced and easy to customize, make a shrimp bowl. You can use the chili lime shrimp, cilantro rice, and avocado coleslaw with Greek yogurt to complement the flavors.
- An Easy Shrimp Rice Bowl with Cilantro Lime Rice and Mango Pico de Gallo - another ideas for shrimp rice bowls is to make them with mango salsa that you can make ahead of time. Serve them with avocado crema for healthy fats and to add a little something special. If you don't want to eat white rice, you could serve the bowl with tortilla chips instead.
- On Top of a Salad - serve this shrimp on top of a green salad like spinach arugula salad, a street corn salad with the best flavor, or a black bean corn salad.
- In a Power Bowl - I have a couple favorite bowls that I like to add this shrimp to as a protein topper. One is a kale quinoa bowl with roasted broccoli and the other is a nourishing glow bowl with yogurt tahini sauce and roasted cauliflower, carrots, sweet potatoes, and chickpeas.
Equipment
You can cook the marinated shrimp in a nonstick skillet, cast-iron skillet, stainless steel pan, air fryer, grill, or oven. I usually do it in either a nonstick skillet or cast-iron pan and have both from Caraway. I also love my Lodge cast iron pan.
Storage for Chili Lime Shrimp
- Refrigerator - store leftover shrimp in an airtight container in the fridge for 3-4 days.
Expert Tips
- Be sure to pat your shrimp dry before marinating it. This helps it to get a good sear!
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
FAQ
While healthy means something different to everyone, this chili lime shrimp is a nutrient-rich option. It contains protein and other important nutrients including iodine which is important for thyroid function, selenium, vitamin B12, phosphorus, and zinc.
Ultimately, it depends on what you're using the shrimp for (tacos, bowls, appetizer, main dish, etc), but in general I use large shrimp (31/40). Extra-large (26/30) will work too. Shrimp is labeled by size and also with a number. The number indicates how many shrimp are in one pound. It feels a little counterintuitive because the larger the number on the bag, the smaller the shrimp.
This is a question that comes up a lot because people tend to have the idea that fresh is always best. But frozen shrimp is often just as fresh or fresher than what you see on ice at the seafood counter, which has typically already been thawed from frozen. With the way that food storage and technology has evolved, shrimp is often frozen very shortly after being caught. In other words, frozen shrimp can actually be more "fresh" than what is marketed as "fresh shrimp". Nutritionally, there isn't a difference. Both are high protein, low fat, low carb options so choose what is most convenient and economical for you. By the way, most of the shrimp sold in the United States is imported, but some of the best shrimp in the world comes from the Gulf coast.
When it comes to how to thaw frozen shrimp, there are a few different options.
My top pick: place the shrimp in a plastic bag and seal it. Then submerge it in a bowl of cold water for 15-20 minutes.
My next pick: if you are planning ahead, you can thaw the shrimp overnight in the refrigerator.
More options: some people say to thaw it under cold running water in a colander which does work.
What I don't recommend: from a food-safety perspective and also to maintain the integrity of the shrimp so that it thaws evenly, I don't recommend running it under warm water or hot water, thawing it in the microwave, or thawing it on the countertop (please just don't).
Shrimp cook in a short time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Chili Lime Shrimp:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Chili Lime Shrimp with Smoky Flavor, Quick and Easy
Equipment
Ingredients
- 1 lb shrimp (I use large sized shrimp)
- 1 tablespoon extra-virgin olive oil
- 1 fresh lime, juiced (about 2 tablespoon juice)
- ½ tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Prep shrimp: If using frozen shrimp, thaw first. If needed, devein your shrimp. I usually buy my shrimp deveined for ease, but deveining it is not as intimidating as you might think! Pat shrimp dry with paper towels.
- In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- Heat a large skillet or cast iron pan on medium-high heat and add a drizzle of oil. Add shrimp in a single layer. Then cook each side of the shrimp for 2-3 minutes or until cooked through. The shrimp is done when it turns pink and has a "c" shape.
- Hint: when using an acidic ingredient like the lime juice in the shrimp marinade, be sure not to let it marinade more than about 10-15 minutes because it will start to break down the protein in the shrimp.
Video
Notes
- Air Fryer: cook in an air fryer at 400℉ (200°C) for 6-8 minutes, shaking halfway through.
- Grill: put the shrimp on skewers or use a grill basket so it doesn't fall through the grates of the grill. Cook at 400℉ (200°C) for 2-3 minutes each side.
- Oven: you can even cook the shrimp in an oven. To do so, put it in a single layer on a baking sheet and cook at 400℉ (200°C) for 8-10 minutes.
- Be sure to pat your shrimp dry before marinating it. This helps it to get a good sear!
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Frozen or fresh shrimp work. Frozen shrimp is often just as fresh or fresher than what you see on ice at the seafood counter, which has typically already been thawed from frozen. This is because frozen shrimp is frozen shortly after being caught.
- To thaw frozen shrimp, place the shrimp in a plastic bag and seal it. Then submerge it in a bowl of cold water for 15-20 minutes.
- Shrimp cook in a short time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
- Refrigerator - store leftover shrimp in an airtight container in the fridge for 3-4 days.
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