Chili Lime Shrimp

Chili Lime Shrimp is a super easy-to-make and tasty 35-minute dinner. It’s a versatile recipe that can be served on its own, over rice, or even wrapped up in tacos or lettuce wraps.

If you’re a seafood lover, this chili lime shrimp needs to be on your dinner plan tonight. I make this recipe when I want something bold, fresh, and satisfying without spending all evening in the kitchen. The shrimp turn out perfectly tender, coated in a punchy chili-lime sauce that’s bright, zesty, and full of flavor.

I love rounding out the meal with lots of roasted veggies—think broccoli, peppers, and onions—which soak up all that delicious sauce. It’s also incredibly versatile: serve the shrimp and veggies as-is, spoon them over rice, or tuck everything into warm tortillas for easy tacos. Best of all, it’s quick and effortless, which means you’re only about 30 minutes away from sitting down to a seriously good dinner.

What to serve with chili lime shrimp

If you’re a meat-and-veggie person (like me!), this recipe is all you need for dinner. But if you’re feeling extra hungry or feeding some bigger eaters, making rice or cauliflower rice is a great way to round out the meal.

Here are a few other ideas:

1. Make chili lime shrimp tacos. Stuff tortillas with shrimp and veggies, then top with sour cream and guacamole.
2. Make chili lime shrimp ramen. Cook some ramen noodles and top them with the shrimp and veggies. 
3. Make chili lime shrimp pasta. Toss your favorite pasta with olive oil, parmesan, and shrimp and vegetables. 

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Chili Lime Shrimp Recipe

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Chili Lime Shrimp is a super easy to make and tasty 35-minute dinner. It's a versatile recipe that can be served on its own, over rice, or even wrapped up in tacos or lettuce wraps.

4

Ingredients

• ▢ 3 medium bell peppers (sliced)
• ▢ 1 medium onion (sliced)
• ▢ 1 head broccoli (chopped into florets)
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon pepper
• ▢ ½ teaspoon salt

Chili Lime Shrimp

• ▢ Juice from 2 limes (about ¼ cup)
• ▢ 1 tablespoon soy sauce
• ▢ 2 teaspoon chili powder
• ▢ 1 teaspoon EACH: cumin and paprika
• ▢ 1 ½ lb peeled shrimp

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Place the peppers, onion, and broccoli on a baking sheet and toss with the olive oil, salt, and pepper. Bake for 25 minutes, mixing halfway through.
  3 medium bell peppers, 1 medium onion, 1 head broccoli, 1 tablespoon olive oil, 1 teaspoon pepper, ½ teaspoon salt
• Once the veggies are in the oven, start the shrimp. In a medium-sized bowl, mix together the lime juice, soy sauce, chili powder, cumin, and paprika. Add the shrimp and toss to coat. Let the shrimp marinate for 10 minutes.
  Juice from 2 limes, 1 tablespoon soy sauce, 2 teaspoon chili powder, 1 teaspoon EACH: cumin and paprika, 1 ½ lb peeled shrimp
• Drain the marinade into a large frying pan over high heat. Let it cook for 3-4 minutes, or until it starts to reduce. Add the shrimp to the pan and cook for 2-3 mintues on each side.
• When the veggies are cooked, add the shrimp to the tray and serve right away.

Notes

If you’d like some extra color on your shrimp, sprinkle them with a little minced parsley.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 277kcal (14%), Carbohydrates: 21g (7%), Protein: 40g (80%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 274mg (91%), Sodium: 1231mg (54%), Potassium: 1202mg (34%), Fiber: 7g (29%), Sugar: 8g (9%), Vitamin A: 4049IU (81%), Vitamin C: 256mg (310%), Calcium: 201mg (20%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.