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.

This post may contain affiliate links. Please read our disclosure policy.

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
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

RECIPE VIDEO TUTORIAL

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

If you’ve tried this healthy-ish feel good Chili Lime Shrimp recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Video

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 cumin
  • ½ teaspoon Kosher salt
  • ¼ cup chopped cilantro for serving
  • 1 lime cut into wedges, for serving

Instructions

  • 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.

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

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)

Rate and comment

Recipe Rating




Comments

  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.

  9. Kristi says:

    This is delicious! It would be great if you could change the total time to include the 30 minute marinating time. I didn’t read the whole recipe when I was planning the dinner (that was my own fault, of course) and so we had to delay.

    1. Yumna Jawad says:

      Thank you so much! I appreciate the feedback!

  10. Steve says:

    This is a great recipe!! I grilled mine on skewers. Awesome

    1. Yumna Jawad says:

      Thank you! That sounds perfect!

  11. Stacy K says:

    Easy and absolutely delicious! Will definitely make this recipe again.

    1. Yumna Jawad says:

      Thank you so much! I’m glad to hear it!

  12. Christine Jansen says:

    This was a really easy meal to prepare and was adored by all our guests we had for dinner! I added some red pepper flakes for a little more heat and they were stupendous! Thank you for this recipe! It is definitely a crowd-pleaser!

    1. Yumna Jawad says:

      That makes me so happy to hear! Sounds perfect. You’re so welcome!

  13. Amanda E says:

    It was so good and easy to make!! I added some corn, bell peppers, onion, and jalapeños to mine. I love making food and trying recipes from your site, keep it coming!! ❤️

    1. Yumna Jawad says:

      Thank you so much! Love the sound of those additions.

  14. Anne Marie says:

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

  15. mckenzie patrick says:

    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 🙂

    1. Yumna Jawad says:

      Yay! So glad to hear it! Thanks so much!!

  16. Anand says:

    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

    1. Yumna Jawad says:

      Oh that’s perfect!! So glad you enjoyed it and love how you served it!

  17. Mehndi says:

    Loved how easy this was. I used my stove top grill and they were amazingly tasty.

    1. Yumna Jawad says:

      So glad you tried it and loved it! Thank you!!

  18. Tally says:

    Just made this shrimp and it’s amazing!!!!! Do you happen to have a dip that would work well with them?