Chili Lime Shrimp

Spicy Chili Lime Shrimp – Ready in 10 Minutes!

It’s not shocking for kids to request endless pizza and lasagna and mac and cheese. So when my kids actually started asking for more seafood, I figured this was a good time to oblige. However, even though they will eat any fish that swims their way, I’m not the biggest seafood fan. That means, much like my Maple Sesame Salmon, I need to infuse some serious flavor if I’m going to enjoy it too!

I took inspiration from this super popular Chili Lime Steak Bites recipe. Shrimp are a blank slate just waiting for their invite to the flavor party, and the sauce from that recipe is sure to bring all the sweet-heat deliciousness I love, and I think you will too! Here’s why you need to make Chili Lime Shrimp a staple on your menu…

• Picky-eater approved. And when I talk about picky eaters, in this case, I’m talking about myself, not my kids. I love the slight kick and zippy flavor!
• No marinating time. Other recipes for chili lime shrimp require you to marinate the shrimp for at least 30 minutes. This dish requires no advance planning, other than thawing your shrimp. And even if you forget, run them under cold water and they thaw quickly.
• Simple prep. You don’t have to preheat the oven or grill, grease a sheet pabn, or thread shimp onto skewers. You just need one skillet. Season the shrimp and give them a quick sauté. Stir a few ingredients together for the sauce. Pour it over the shrimp. Done and done.
• So versatile. There are many ways to serve this simple main dish, with flavors that lend themselves towards pairing with Asian, Mexican, or classic American sides. See the Make it a Meal section for inspiration!

Recipe Ingredients

All it takes is six ingredients, plus salt and pepper, and in less than ten minutes, you have slightly sweet, slightly spicy, slightly tangy, and seriously succulent shrimp to use a million different ways. Here’s a quick rundown of what you’ll need. The full amounts and step-by-step instructions are further down in the recipe card.

• Shrimp. Raw, peeled, deveined, and tails removed. I used medium shrimp. Larger shrimp may need another couple of minutes of cooking time. See below to learn about your options for what shrimp you can use in this recipe.
• Salt and pepper.
• Garlic Powder.
• Chili Paste. I used to make this using the tubes from the brand Gourmet Garden that were in the produce section near the herbs. This has since been discontinued, and I’ve found that Sambal Oelek or Thai Chili Paste makes a great substitute, and I would also expect you could use this chili paste from Amore.
• Honey.
• Limes. You’ll want to use the fresh fruit since you need both the zest and juice.
• Olive Oil.
• Cilantro or Scallions. Optional for garnish

What kind of shrimp to use?

I use uncooked frozen medium shrimp. To cut down on prep time, choose shrimp that already has the shells and tails removed. But you can use any fresh or frozen raw shrimp. I do not recommend pre-cooked shrimp, as shrimp do cook quickly, so if it is precooked, it will get tough as you heat it, and you won’t be able to cook it long enough to absorb the flavors of the sauce.

If you are using frozen shrimp, be sure it is thawed completely. You can do this by leaving it in the refrigerator overnight. To thaw it more quickly, place the shrimp in a bowl of cold water for a couple of hours or in a colander with cold water running over it. This will thaw the shrimp in a matter of minutes.

Should you decide to use large or jumbo shrimp, you may need to add another minute or two to the cooking time to ensure they are cooked through.

Quick Tips

Just a few things to keep in mind for spicy shrimp perfection.

• Get your skillet ready. I like using my cast iron skillet because I can get it super hot for a nice sear on the shrimp, but you can use any 9- or 10-inch skillet.
• Make the most of your limes. A microplane zester or grater is the best tool for zesting limes to ensure you don’t get any of the bitter white pith. I am also a big fan of this citrus juicer. It really gets a lot of juice out of your fruit without a lot of effort.
• Don’t overcook the shrimp. This can make them chewy. So make sure you have your sauce mixed before you put them in the pan. They only need a minute or two on each side, then another minute or so once you add the sauce.
• Store and reheat leftovers. Seal your extra chili lime shrimp in an airtight container in the fridge for up to 2 or 3 days. I don’t recommend heating them in the microwave because that can make them rubbery. Return them to a skillet and warm just long enough to get them heated through.