Chili Lime Shrimp
Juicy shrimp coated in a zesty chili lime glaze that’s the perfect balance of tangy, spicy, and sweet.
Servings 4 Servings
Ingredients
- 1 tablespoon butter
- 1 pound large shrimp peeled, deveined, and tail off
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon table salt
Instructions
- Melt the butter in a large skillet over medium heat. Once the butter is melted, add the shrimp.
- Sauté the shrimp for about 4–5 minutes, stirring occasionally, until they turn pink and opaque. The shrimp should curl slightly but not into a tight “O” shape. Remove the shrimp from the skillet and set aside. Discard any liquid remaining in the pan.*
- In the same skillet, add lime juice, honey, red pepper flakes, chili powder, cumin, and salt. Cook over medium-high heat for 2 minutes until the sauce thickens into a syrup.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for another 1–2 minutes until well-coated and heated through.**
Notes
*The shrimp will release some liquid as they cook. Be sure to discard that liquid before adding the sauce.
**When you add the shrimp back into the sauce, they may release a little more liquid. If the sauce becomes too thin, cook for another minute or two until it thickens up again.
Using Frozen Shrimp? Thaw them first by placing 1 pound of frozen raw shrimp in a colander in the sink and running cold water over them for about 5 minutes. Toss occasionally to ensure even thawing.
Serving Ideas: This shrimp pairs well with cilantro-lime rice, tacos, or a fresh mango salsa.
Nutrition
Serving: 1Serving | Calories: 126kcal | Carbohydrates: 6g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Fiber: 0.2g | Sugar: 4g
