Chili Lime Shrimp (Print Version)
# Ingredients:
→ Shrimp and Marinade
01 -
1 teaspoon chili powder
02 -
½ teaspoon kosher salt
03 -
2 cloves garlic, minced or crushed
04 -
3 tablespoons olive oil (extra-virgin)
05 -
¼ cup lime juice and finely grated lime zest
06 -
½ teaspoon ground cumin
07 -
1 pound of shrimp, deveined and peeled
→ For Serving
08 -
1 lime, sliced into wedges
09 -
¼ cup of cilantro, finely chopped
# Instructions:
01 -
Mix lime juice, zest, olive oil, garlic, chili powder, cumin, and salt in a big mixing bowl. Keep stirring until it looks smooth and combined.
02 -
Place the cleaned shrimp in the marinade and gently coat them all over. Cover the bowl tightly with cling film and chill in the fridge for about half an hour so the flavors mix in well.
03 -
Warm up a large pan on medium heat. Toss in the shrimp with the marinade and cook them for 2-3 minutes per side. They’re ready when they turn pink and lose that raw look.
04 -
Turn off the heat, sprinkle the shrimp with the chopped cilantro, and stir gently. Move the shrimp to a serving plate and pair with lime wedges for squeezing right before eating.
# Notes:
01 -
Loaded with tangy lime and smoky chili, this dish is tasty and quick, perfect for keeping it low carb.
02 -
You’ll only spend 5 minutes actually cooking, making it a great choice on busy nights.
03 -
Pair the shrimp with tortillas for tacos, cauliflower rice, or your favorite salad to create a full meal.
04 -
Pop any leftovers in a sealed container and keep in the fridge for up to three days.