Chili Lime Shrimp with Smoky Flavor, Quick and Easy
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! 😊
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
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 serving (8-9 shrimp)Calories: 145kcalCarbohydrates: 4gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 180mgSodium: 295mgFiber: 0.5gSugar: 2g
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