Chili Lime Shrimp

5 from 40 votes

These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.

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Add some flavor to your weeknight meals with this chili lime shrimp. Quick and easy to make with simple ingredients, the marinated shrimp is a great addition to any family meal and takes minutes to cook.

Final cooked cilantro and chili lime shrimp

How to make chili lime shrimp

  • Add the marinade ingredients to a bowl.
  • Whisk together to combine.
  • Place the shrimp in the bowl.
  • Stir to coat the shrimp, cover and refrigerate.
  • Cook the shrimp until pink and opaque. Stir in cilantro and serve.
Steps to show how to make the marinade and mix with the shrimp all in one bowl

Tips for making chili lime shrimp

  1. Peel, devein and remove the tails from the shrimp before you marinade them. You can alternatively buy shrimp thats’s already peeled, but give them a good rinse.
  2. Be careful not to overcook the shrimp. When shrimp is over cooked, it can become tough and chewy in texture. They only need to be cooked for a couple of minutes on each side, so watch the pan closely and don’t let them curl tightly.
  3. Serve the shrimp straight away. Reheating them can cause them to toughen, but if you do have leftovers, the best way is to reheat them is in the skillet for a minute or two.
  4. Adjust the spice in your marinade to suit your tastes. I used a little chili powder, but you can omit this if you don’t like spicy foods.

Frequently asked questions

Can you use frozen shrimp in this recipe?

Yes, you can use frozen shrimp, just be sure to thaw them and dry them completely before adding them to the marinade. Remove any excess moisture with kitchen paper.

How long do you marinade shrimp?

Shrimp don’t need long to marinade. In fact, you don’t want to leave them for too long or the acid will start to cook them. Thirty minutes is plenty and don’t leave them for more than one hour.

What do you serve with cilantro lime shrimp?

These chili lime shrimp are great to serve with cauliflower rice for a tasty low carb meal. They are also great piled into tacos!

Chili lime shrimp in a saute pan with cilantro and lime wedges

More Easy Shrimp Recipes

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Chili Lime Shrimp

These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.
5 from 40 votes
Servings 4 servings
Course Main Course
Calories 220
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • ¼ cup lime juice plus zest of one lime
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic cloves pressed
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon Kosher salt
  • ¼ cup freshly chopped cilantro for serving
  • 1 lime cut into wedges, for serving

Instructions

  • In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
  • Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. Reheat in a skillet until warmed through.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 220kcal, Carbohydrates: 4g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 286mg, Sodium: 1182mg, Potassium: 135mg, Fiber: 1g, Sugar: 1g, Vitamin A: 216IU, Vitamin C: 15mg, Calcium: 173mg, Iron: 3mg

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Final cooked cilantro and chili lime shrimp

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Comments

  1. So good and flavorful! Paired it with basmati rice and avocado slices. I love making food from your site! Thank you!

  2. The best shrimp I’ve ever cooked by myself! I absolutely LOVE all of your recipes. I’ve actually started to enjoy cooking since I found your website. Thanks for sharing 🙂

  3. Hey thanks again. Tried the chile lime shrimp. Paired it with fettucini portobello cooked in rich, creamy, savoury basil pesto sauce and a nice arugula salad (comprising of lemon juice, lemon zest, olive oil, olives, parley, crushed garlic, basil, garden tomatoes and parmesan). Added two glasses (till we finished the bottle) of wine, and strawberries n’ chocolate mini brownies in vanilla ice cream and hazelnut sauce. It was yum-na 😋 #datenight