Zesty and smoky flavors come together in this chili lime shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more shrimp.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Course
Cuisine: American
Ingredients
1poundlarge raw deveined shrimpapproximately 35 count
1tablespoonlight flavored olive oil
2large cloves garlicminced
1teaspoonsugar
MARINADE INGREDIENTS
¼cuplight flavored olive oil
2tablespoonsfresh lime juice
2large cloves garlicminced
2teaspoonsNew Mexico or regular chili powder
1½tablespoonssugar
½teaspoonkosher salt
Instructions
Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Remove the shells, if desired.
To make the marinade, stir together the marinade ingredients. Place the shrimp in a zip-top bag and pour the marinade over the shrimp. Remove excess air and seal. Turn the bag a few times to coat all of the shrimp and then let it rest on the counter for 15 minutes.
Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add the garlic. Sauté the garlic for 1 minute, sprinkle with the sugar and sauté about 30 seconds more. When the garlic is golden and fragrant, add the shrimp to the pan and discard any remaining marinade.
Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Increase the heat to high for 1 minute to slightly reduce any liquid. Remove from the pan when finished cooking.
Notes
The cooking time for this recipe is just a few minutes. However, if you do not purchase your shrimp partially peeled and already deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.ALTERNATE GRILL DIRECTIONS:While the shrimp is marinating, soak 6 to 8 wooden skewers in water. When almost ready to grill, thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and sprinkle lightly with the sugar. Let cook for 3 to 4 minutes per side, turning once or twice, just until the shrimp turn pink and are cooked through.