Best Crunchy Chili Lime Shrimp Recipes

CHILI LIME SHRIMP

Chili Lime Shrimp image

These delicious chili and lime shrimp are loaded with flavor and perfect for a quick and easy low carb meal. Made with simple ingredients and quick to cook.

Provided by Yumna Jawad

Time 10m

Number Of Ingredients 9

Ingredients

1 pound shrimp (peeled and deveined)
¼ cup lime juice (plus zest of one lime)
3 tablespoons extra-virgin olive oil
2 cloves garlic cloves (pressed)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon Kosher salt
¼ cup freshly chopped cilantro (for serving)
1 lime (cut into wedges, for serving)

Steps:

In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

Nutrition Facts : Calories 220 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 1182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRUNCHY CHILI LIME SHRIMP

Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

Steps:

Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges