Chili Lime Shrimp

5 from 291 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
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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

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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 291 votes
Servings 4 servings
Calories 220
Prep Time 5 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Total Time 40 minutes
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  • 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 cumin
  • ½ teaspoon Kosher salt
  • ¼ cup freshly chopped cilantro for serving
  • 1 lime cut into wedges, for serving


  • In a large bowl, whisk together the lime juice, lime zest, 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.


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.


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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
5 from 291 votes (275 ratings without comment)

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Recipe Rating


  1. Lisa Belcher says:

    Made this several times… nice, easy and tasty!!!

    1. Yumna J. says:

      Thank you so much!

  2. RLW says:

    Very flavorful and delishes. Only added a 1/4 tsp of cayenne pepper. I will make this regularly. Thank you

    1. Yumna J. says:

      So glad you like it!

      1. iron chef says:

        I also tasted while mixing an a good dash of cayenne spiced it up

  3. Lauren H says:

    Where does the lime zest come in? I assume it’s stirred in with the cilantro at the end but just want to check as it isn’t mentioned in your instructions. Thanks!

    1. Yumna J. says:

      Sorry for the mistake in this. The lime zest goes in the marinade. Hope you enjoy!

  4. Victoria says:

    Ok, I must admit I don’t like cooking and I don’t really know how to BUT it’s the 4th recipe I’m cooking and it’s sooooo delicious and easy! Thank you!

    1. Yumna J. says:

      Once you get the hang of it, you’ll be on your 400th recipe!

  5. Sierra says:

    Absolutely delish! Added this into pasta and it was blowing everyone’s socks off.

    1. Yumna J. says:

      So glad you liked it, Sierra!

  6. Ashley Sims says:

    I love your recipes! Thank you for providing them for us. I appreciate it more so because my husband is kind of a picky eater and im not very creative in the kitchen 🙁

    But we both enjoy the recipes on here. Would it be possible if you could make suggestions on what to pair recipes like this with?

  7. Rin says:

    Question: Do you cook the shrimp IN the marinade? Or, just the shrimp? If it’s just the shrimp, so I add a little bit of olive oil before cooking? The recipe is not clear.

    1. Yumna Jawad says:

      You can cook the shrimp in the marinade. Hope that clarifies!

  8. W Turner says:

    Wow, can you please add a quick link to the recipe. I don’t want the fluff, I don’t want the commentary, I want the recipe. Thanks!

    1. Yumna Jawad says:

      At the top of the recipe page, you can click “JUMP TO RECIPE” which will take you to the recipe card at the bottom of the page.

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