Chili Garlic Lime Shrimp

Original Post: https://www.evolvingtable.com/chili-garlic-lime-shrimp/

Chili garlic shrimp are in a cast-iron skillet with a lime wedge next to them.

5 from 1 vote

This Chili Garlic Lime Shrimp recipe is bold, smoky, and ready to impress in just 20 minutes! Perfectly tangy and packed with flavor, these shrimp pair beautifully with all your favorite Mexican dishes like tacos, rice, bowls, or even fresh guacamole.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Latin American

Servings:

Author: London Brazil

Ingredients

1 tablespoon olive oil
1 tablespoon lime juice from 1 lime, plus more for serving
2 garlic cloves finely minced
2 teaspoons packed brown sugar
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 pound large shrimp peeled and deveined
2 tablespoons salted butter
Fresh cilantro finely chopped, optional

Instructions

In a large bowl, add avocado oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and black pepper. Whisk until well combined. Add shrimp and toss until well coated. Marinate for 10-15 minutes, and no longer than 30 minutes.
1 tablespoon olive oil, 1 tablespoon lime juice, 2 garlic cloves, 2 teaspoons packed brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 pound large shrimp
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp in a single layer.
2 tablespoons salted butter
Cook for 2-3 minutes, flip, and then continue cooking for 2-3 minutes more, or until the shrimp are no longer translucent and their tails begin to curl. Remove shrimp and serve immediately with a sprinkle of fresh cilantro and additional lime wedges, if desired.
Fresh cilantro

Notes

Shrimp: Fresh Gulf shrimp are ideal, but frozen shrimp work too. Thaw completely and pat dry to help the marinade stick and prevent excess moisture.
Marinating: Keep the marinating time between 15 and 30 minutes. Any longer, and the lime juice can start to affect the shrimp’s texture.
Substitutions: Fresh garlic can be swapped with ¼ teaspoon garlic powder. Avocado oil is a fine substitution for olive oil.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking, or enjoy cold in tacos or salads.
Cooking Tip: Avoid overcrowding the skillet—cook the shrimp in a single layer to get a nice sear and even cooking.

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