Easy Chili Lime Seasoning and Sauce Ingredient Notes
Half seasonings, half sauce, this recipe gets a TON of flavor from simple, fresh ingredients. Make sure you use fresh squeezed lime juice for the best flavor. Freshly chopped or minced garlic is the way to go as well for bold flavor in every bite!
PRO TIP: Check out our post 10 Easy DIY Spice Blends for more on making homemade spice blends.
It’s also a lime shrimp marinade
If you want even more flavor, you can use the sauce in this recipe as a marinade. It’s not required at all, but if you let the shrimp sit in the sauce for a while it will soak up the flavor.
Just follow the instructions to make the sauce and coat the shrimp. Then, simply cover the shrimp and place it in the fridge to marinate for 20 minutes (or up to 2 hours).
Why I Love Pan Seared Shrimp
The best part about making shrimp – it cooks really fast. Just a couple of minutes on each side in the skillet until the shrimp turns pink and you’re good to go!
Pan frying shrimp in a skillet on the stove is the quickest and easiest way to make this recipe. However, It can make for a little mess on the stove. When testing this recipe we found they could also be grilled on the BBQ or tossed on a sheet pan to cook (6-8 minutes at 400° Fahrenheit).
How to serve your chili lime shrimp
There are plenty of options for this recipe, here are some easy ideas:
- Served over greens for a fresh shrimp salad
- Dump the shrimp over some cauliflower rice or white rice
- Tacos, tacos, tacos 🙂
- With some zucchini noodles or gluten free pasta
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious seafood recipes to find some other favorites too!
Easy 10-Minute Chili Lime Shrimp
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 tbsp avocado oil, (or other cooking oil of choice)
For the sauce:
- 1 lime, juice of
- 3 tbsp olive oil
- 3 tbsp fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- In a small bowl, whisk together the sauce ingredients. Place the shrimp in a bowl and pour the sauce over the shrimp, tossing to coat.
- If you are making the creamy avocado topping, combine all of the ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve.
- Heat a large skillet over medium heat and add in the avocado oil. Once hot, dump the shrimp and sauce in the skillet and cook for 2-3 minutes per side, until the shrimp is pink and cooked through.
- Serve shrimp immediately. If desired you can drizzle with any leftover sauce in the pan and the creamy avocado topping for serving. Serve over greens as a salad, over rice or cauliflower rice or in taco shells.
Notes
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We love this. Eating keto so I serve over cauliflower rice. Can you share the nutrition info for the avocado sauce please?
Glad you enjoy the recipe! The sauce has about 2g net carbs. The whisk nutrition calculator is a great option for any recipes that don’t have nutrition info.
The shrimp was delish!!! I made the avocado into a crema by adding sour cream. The fam went wild over it!!
That’s amazing! We love hearing that the family loved it! Thanks for coming back to leave a review. We appreciate your support. 🙂
Huge success. Full of flavor. I ate mine over salad greens and served my family theirs over rice. I would like to use the sauce in other places too. I’m excited to try this for chicken tacos. I laminate tried and true recipes and now I need to make (2) cards- one for shrimp section and one for chicken section of my recipe cards! Thank you so much.
Love hearing that Pauline, thanks for coming back to rate and review this one 🙂
What happened to the Avacodo sauce??
Sorry, the recipe didn’t get updated properly for some reason. It is included in the recipe card now 🙂
We absolutely love this recipe! However…where did the avocado sauce go? Am I missing something?
Sorry about that, I made some updates to this post yesterday and the sauce got removed. I’ve added it back in, hope you enjoy this one all over again 🙂
This is my idea of comfort food!
So flavorful and delicious. I don’t dump the marinade use it as a primary sauce with the avocado sauce mixed in… It is a delicious broth. I usually double the recipe and have 1 lbs of shrimp with tails and 1 without — the tails add even MORE flavor!
Thank you, guys! 😀
You’re very welcome! Thanks for coming back to leave a rating and review, we appreciate it 🙂
What size shrimp do you use?
We used the 51-60 size for this recipe
This was super easy to make and great for a make ahead dinner! Definitely will make again!!! I just marinated in a bag and cooked the shrimp with the marinade in a skillet when it was time to eat! Put it over quinoa and it was delightful!!
How may shrimps per serving? Trying to figure out carbs for Keto. Thanks!
Hi Judy – All shrimp are different sizes so just use 1/4 of the total amount made as the approximate serving size.
I have 8 people in my family and everyone liked this dish. That is rare and a testament to how good it really is. I didn’t have enough limes so I didn’t make the sauce, but the marinated shrimp was plenty flavorful on its own. Thanks!
We’re so glad it was a hit for the whole family! That’s so great to hear! Thanks for giving our recipe a try and for taking the time to come back and share! What a great review to read! 🙂
This is my favorite recipe (of all recipes, not just yours)! I make it 2-3 times per month and have shared with so many people who also love it (including my 4 & 6yo kids). I usually serve it over cauliflower rice but also love it over arugula or spinach or a combo of cauliflower rice and greens. The sauce is amazing!
That’s so amazing to hear! Thanks so much for coming to leave a rating/review to let us know! We love hearing that the whole family loves it! 🙂
trying this tonight with all the fixings and Coconut Wraps! Whole 30 compliant!
Perfect! Sounds great Jackie 🙂
Any recommendations for cooking if the shrimp are frozen (and already cooked)? Is the cooking time on the skillet just shorter? Thanks!
If the shrimp are thawed but already cooked, you’ll just need to warm them up. If the shrimp are still frozen, they might actually take longer to cook/thaw than noted in the recipe.
I use frozen shrimp all the time but need to note that a lot of water drains as it thaws, so I’d thaw it first in cold water, then drain and squeeze out water.
Thanks!
Is the 382 calories per serving or per pound?
All nutrition information is per serving.
I have made this 3 times already. So yummy. Thanks for sharing
You’re welcome, glad you enjoy the recipe 🙂
Made this tonight and we LOVED it. We served it over cauliflower rice and devoured it. Easy, quick and full of flavor. I will definitely be making this again.
Love to hear that! Thanks for coming back to leave a review 🙂
If not a big shrimp fan, do you think substituting chicken would work okay?
Yeah, chicken should work! You’ll just have to cook longer until it’ fully done. I’d cut it up into small bite sized pieces before cooking if you’re using breast or thighs to speed up the cooking time. Enjoy!
Absolutely love it!! Definitely making it again! ?
Woo hoo! So glad you loved it 🙂