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.
Servings 4 servings
- 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