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Final cooked cilantro and chili lime shrimp
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5 from 4 votes

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Total Time 10 minutes
Servings 4 servings
Calories 220kcal
Author Yumna Jawad


  • 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


  • 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.



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.


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