Chili-Lime Shrimp

Chili-Lime Shrimp

Juicy shrimp seared fast and tossed in a tangy, spiced lime glaze.

Total 33 min Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

These shrimp cook in minutes over high heat, picking up a smoky-sweet char before being tossed in a bright chili-lime glaze. Serve them over rice, tucked into tacos, or on their own with a cold drink for a quick weeknight dinner or casual appetizer.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 2 limes, juiced
  • 1 teaspoon lime zest
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges, for serving

Method

  1. Pat the shrimp dry with paper towels and place in a bowl.

  2. Add the chili powder, smoked paprika, cayenne, cumin, salt, and black pepper to the shrimp and toss to coat evenly.

  3. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Add the shrimp in a single layer and sear until pink and opaque, about 2 minutes per side.

  5. Add the garlic to the skillet and cook, stirring, until fragrant, about 30 seconds.

  6. Reduce heat to low and stir in the butter, honey, lime juice, and lime zest until the sauce is glossy and coats the shrimp.

  7. Remove from heat and sprinkle with chopped cilantro.

  8. Serve immediately with lime wedges on the side.

Rate this recipe

★ 3.7 (1)

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    Chili-Lime Shrimp

    These shrimp cook in minutes over high heat, picking up a smoky-sweet char before being tossed in a bright chili-lime glaze. Serve them over rice, tucked into tacos, or on their own with a cold drink for a quick weeknight dinner or casual appetizer.

    33 min 4 servings 265 cal

    Ingredients

    • 1 1/2 pounds large shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons butter
    • 2 tablespoons honey
    • 2 limes, juiced
    • 1 teaspoon lime zest
    • 2 tablespoons fresh cilantro, chopped
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      Pat the shrimp dry with paper towels and place in a bowl.

    2. 2

      Add the chili powder, smoked paprika, cayenne, cumin, salt, and black pepper to the shrimp and toss to coat evenly.

    3. 3

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Add the shrimp in a single layer and sear until pink and opaque, about 2 minutes per side.

    5. 5

      Add the garlic to the skillet and cook, stirring, until fragrant, about 30 seconds.

    6. 6

      Reduce heat to low and stir in the butter, honey, lime juice, and lime zest until the sauce is glossy and coats the shrimp.

    7. 7

      Remove from heat and sprinkle with chopped cilantro.

    8. 8

      Serve immediately with lime wedges on the side.