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Chili Lime Shrimp combines bright lime and spicy chili with plump, juicy shrimp for a vibrant, satisfying meal. This quick dish comes together in minutes, perfect for busy weeknights or easy entertaining. The aroma alone will transport you to a coastal cantina.

Recipe Overview

Why You’ll Love This Chili Lime Shrimp

Incredibly fast: From pan to plate in under 15 minutes.
Perfect flavor balance: Citrusy lime cuts through rich butter, while chili provides a warm, tingling heat.
Amazingly versatile: Serve over rice, in tacos, on salads, or straight from the skillet.
Fancy yet simple: Impress guests with minimal effort and straightforward steps.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
1 tbsp unsalted butter
4 cloves garlic, minced
1-2 tsp chili flakes (adjust to your heat preference)
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp black pepper
1/2 tsp salt, or to taste
2 tbsp fresh cilantro, chopped

Tools: A large skillet (I prefer cast-iron for a great sear), a microplane or fine grater for the garlic, a citrus juicer, and a set of tongs.

Notes: Use fresh or thawed raw shrimp that are firm and smell cleanly of the sea. Fresh lime juice is essential for vibrant flavor.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	14 g
Carbs:	4 g
Fiber:	1 g

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of a steamy, watery mess. Use paper towels and really press down to absorb all that surface moisture.
Don’t skip the butter. While olive oil is great for cooking, a little bit of butter added towards the end gives the sauce an incredible richness and helps it cling to the shrimp beautifully.
Mince, don’t crush, the garlic. For this quick-cooking dish, you want small, uniform pieces of garlic that will perfume the oil without burning. A microplane can turn it into a paste, which is even better for distributing flavor evenly.
Taste your limes! Limes can vary in acidity. Give a tiny wedge a taste before you juice them all — you want that puckering sourness to balance the heat and salt.
Have all your ingredients prepped and ready. Because the cooking time is so short, you won’t have time to chop garlic or juice limes once the shrimp hit the pan. A “mise en place” is your best friend here.

How to Make Chili Lime Shrimp

Step 1: Start by preparing your shrimp. If they’re frozen, make sure they are fully thawed in the refrigerator. Peel and devein them if necessary, then pat them very, very dry with several layers of paper towels. This is non-negotiable for a good sear. Season the shrimp evenly with the salt and black pepper, and let them sit for a minute while you prep the other ingredients.

Step 2: Combine your dry spices. In a small bowl, mix together the chili flakes, smoked paprika, and ground cumin. Having this spice blend ready to go means you can add it all at once to the pan, which prevents any single spice from burning and ensures a harmonious flavor.

Step 3: Heat your skillet. Place your large skillet over medium-high heat and add the olive oil. You’ll know the oil is hot enough when it shimmers and a single piece of garlic sizzles immediately upon contact. Be careful not to let it smoke.

Step 4: Cook the shrimp. Add the shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan — you may need to do this in two batches. Sear them for about 1-2 minutes per side, until they turn pink and opaque and develop a slight golden crust. They cook incredibly fast, so don’t walk away! Remove the shrimp from the skillet and set them aside on a plate.

Step 5: Create the sauce. Reduce the heat to medium-low. To the same skillet, add the minced garlic and cook for just 30-60 seconds until fragrant — you’ll smell its nutty aroma, but be vigilant so it doesn’t brown. Now, sprinkle in your pre-mixed spice blend and stir for about 15 seconds to toast the spices and wake up their flavors.

Step 6: Finish the dish. Pour the fresh lime juice into the skillet — it will sizzle and steam dramatically, which is exactly what you want. Let it reduce slightly for about 30 seconds. Add the butter and swirl the pan until it melts and emulsifies with the lime juice and oil, creating a glossy, beautiful sauce. Return the cooked shrimp to the skillet, tossing them gently to coat every piece in the incredible chili-lime butter sauce. Turn off the heat and stir in most of the fresh cilantro, saving a little for garnish.

Step 7: Serve immediately. Transfer the shrimp to a serving platter, making sure to pour every last drop of that addictive sauce over the top. Garnish with the remaining fresh cilantro for a pop of color and freshness.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended, as shrimp become watery and lose texture.
Reviving: Reheat gently in a skillet over low heat with a splash of water or stock.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The fresh, herby notes in the rice are a perfect canvas for the bold, spicy shrimp and will help soak up the delicious sauce.
Warm Corn Tortillas — For a DIY taco night, these provide a soft, slightly sweet vessel that lets the shrimp be the star of the show.
A Simple Avocado Salad — The cool, creamy richness of avocado provides a wonderful textural and temperature contrast to the warm, zesty shrimp.

Drinks

A Crisp Lager or Mexican Beer — The clean, effervescent quality of a cold beer helps cleanse the palate and cool down the spice between bites.
Classic Margarita — The tequila and triple sec amplify the citrus notes in the dish, creating a harmonious and celebratory flavor pairing.
Sparkling Water with Lime — A non-alcoholic option that still provides bubbles to cut through the richness and refresh your taste buds.

Something Sweet

Mango Sorbet — The sweet, tropical fruit flavor is a fantastic way to finish the meal, as it complements the lime and provides a cooling sensation.
Key Lime Pie — Doubling down on the lime theme is never a bad idea, and the creamy, tart filling is a delightful contrast to the spicy main course.
Dulce de Leche Flan — The rich, caramel-coated custard offers a smooth, sweet, and silky endnote that balances the dish’s fiery start.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. The moment they curl into a “C” shape and turn opaque, they’re done. Any longer and you

Chili Lime Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 3

Total Time 15 minutes

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Whip up zesty Chili Lime Shrimp in just 15 minutes! This easy recipe features juicy shrimp in a spicy lime butter sauce. Get the simple steps and serve tonight!

Ingredients

For the Shrimp & Sauce

450 g large raw shrimp (peeled and deveined)
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
1 tbsp unsalted butter
4 cloves garlic (minced)
1-2 tsp chili flakes (adjust to your heat preference)
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp black pepper
0.5 tsp salt (or to taste)
2 tbsp fresh cilantro (chopped)

Instructions

01
Start by preparing your shrimp. If they’re frozen, make sure they are fully thawed in the refrigerator. Peel and devein them if necessary, then pat them very, very dry with several layers of paper towels. This is non-negotiable for a good sear. Season the shrimp evenly with the salt and black pepper, and let them sit for a minute while you prep the other ingredients.
02
Combine your dry spices. In a small bowl, mix together the chili flakes, smoked paprika, and ground cumin. Having this spice blend ready to go means you can add it all at once to the pan, which prevents any single spice from burning and ensures a harmonious flavor.
03
Heat your skillet. Place your large skillet over medium-high heat and add the olive oil. You’ll know the oil is hot enough when it shimmers and a single piece of garlic sizzles immediately upon contact. Be careful not to let it smoke.
04
Cook the shrimp. Add the shrimp to the hot skillet in a single layer, making sure not to overcrowd the pan — you may need to do this in two batches. Sear them for about 1-2 minutes per side, until they turn pink and opaque and develop a slight golden crust. They cook incredibly fast, so don’t walk away! Remove the shrimp from the skillet and set them aside on a plate.
05
Create the sauce. Reduce the heat to medium-low. To the same skillet, add the minced garlic and cook for just 30-60 seconds until fragrant — you’ll smell its nutty aroma, but be vigilant so it doesn’t brown. Now, sprinkle in your pre-mixed spice blend and stir for about 15 seconds to toast the spices and wake up their flavors.
06
Finish the dish. Pour the fresh lime juice into the skillet — it will sizzle and steam dramatically, which is exactly what you want. Let it reduce slightly for about 30 seconds. Add the butter and swirl the pan until it melts and emulsifies with the lime juice and oil, creating a glossy, beautiful sauce. Return the cooked shrimp to the skillet, tossing them gently to coat every piece in the incredible chili-lime butter sauce. Turn off the heat and stir in most of the fresh cilantro, saving a little for garnish.
07
Serve immediately. Transfer the shrimp to a serving platter, making sure to pour every last drop of that addictive sauce over the top. Garnish with the remaining fresh cilantro for a pop of color and freshness.