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 cauliflower rice, or even wrapped up in tacos or lettuce wraps.
Ingredients
3mediumbell peppers, sliced
1mediumonion, sliced
1headbroccoli, chopped into florets
1tablespoonolive oil
1teaspoonpepper
½ teaspoonsalt
Chili Lime Shrimp
Juice from 2 limes, about ¼ cup
1tablespooncoco aminos, can substitute soy sauce - see notes
2teaspoonchili powder
1teaspoonEACH: cumin, paprika, and salt
1 ½ lb.peeled shrimp
Instructions
Preheat your oven to 425 degrees.
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, coco aminos, chili powder, cumin, paprika, and salt. Add the shrimp and toss to coat. Let the shrimp marinate for 10 minutes.
Juice from 2 limes, 1 tablespoon coco aminos, 2 teaspoon chili powder, 1 teaspoon EACH: cumin, paprika, and salt, 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 use soy sauce, omit the salt.If you'd like some extra color on your shrimp, sprinkle them with a little minced parsley.