My chili lime shrimp recipe is made with tender shrimp, a flavorful dry rub, and a basting sauce made with honey and lime. The complex flavors marry together for a light and fresh weeknight dinner!
I love it when you bite into something right off the grill and you get that snap feeling and sound. It’s fresh, seared, and bursting with flavor. That’s exactly what happens when you taste my chili lime shrimp! When served over a bed of greens and extra veggies, it’s a light and refreshing meal that’s perfect for those warmer months. There’s a taste of summer in every bite!
This Mexican-inspired dish is made with seafood and a mixture of spices and seasonings that can’t be beat. There is, of course, a touch of lime and even a bit of honey to balance out the other flavors. In other words…it’s one of the best chili lime shrimp recipes I’ve ever come across.
If you love shrimp as much as I do (don’t miss my shrimp fajitas, shrimp ceviche, and perfect blackened shrimp too), you’ll adore this dish. For a heartier meal, serve up a bit of cilantro lime rice on the side. However you decide to enjoy it, get ready to go back for seconds!
INGREDIENT NOTES AND SUBSTITUTIONS
- Shrimp – Go for raw shrimp (peeled and deveined) that has been thawed.
- Dry Rub – The flavor of this chili lime shrimp is mostly found in the dry rub! Here’s what you’ll need:
- Garlic Powder – My favorite addition to most savory dishes.
- Onion Powder – This adds a bit of bite to your seafood dry rub.
- Salt – To balance out the other seasonings.
- Mexican Oregano – This is earthier than regular oregano with citrus notes and a hint of licorice. You can use regular oregano in a pinch, but the flavor will be a bit different.
- Chipotle Powder – For a bit of smoke, heat, and spice.
- Ancho Chili Powder – To add even more heat!
- Ground Cumin – Earthy and warm, cumin goes wonderfully with the lime.
- Basting Sauce – Use this basting sauce to bring back a bit of moisture to your seafood. It’s savory and sweet!
- Olive Oil – The base of any good sauce.
- Honey – I love the addition of a little sweetness.
- Lime Juice – A key component in this chili lime shrimp recipe! Fresh squeezed is best.
- Garnish – For serving, use:
- Mixed Salad Greens – The perfect bed for your grilled seafood.
- Pickled Red Onions – Easily made and pack a great flavor punch.
- Salad Dressing – Use your favorite! I love a simple blend of olive oil, rice wine vinegar, salt, and pepper, but any vinaigrette would be tasty.
HOW TO MAKE CHILI LIME SHRIMP
- Prepare The Dry Rub. If you’re using wooden skewers, be sure to soak them in water before you begin. Alternatively, you can use metal skewers as I do. As they soak, combine your dry rub ingredients in a small bowl and mix. Remember to reserve about half of a teaspoon to add to your basting sauce.
- Make The Skewers. If necessary, wash and devein the shrimp. Place 3 to 4 on each skewer and transfer to a tray. Sprinkle your dry rub on both sides of the seafood. Cover tightly with plastic wrap and refrigerate while you heat your grill to 400°F.
- Create The Basting Sauce. Mix together the sauce ingredients, plus the dry rub that you set aside. Stir to mix and set aside.
- Grill The Shrimp. Wipe the grill with a bit of oil before placing the skewers on top to cook. Grill for 1 minute on each side, adding the basting sauce as you turn them.
- Serve & Enjoy. Toss your mixed greens with the salad dressing of your choice and then place the shrimp on top. Feel free to add extra veggies if desired. Enjoy!
What Goes Well With Chili Shrimp?
If you want to serve your seafood with a little something else besides salad or rice, here are my favorite serving suggestions:
Why Is My Grilled Shrimp Rubbery?
You need to be really careful not to overcook your seafood! Shrimp grills up in just a few minutes, so it’s important that you follow the recipe card closely. They should be ready in about 2 minutes, and don’t forget to add in the all-important basting sauce as they cook! This will help prevent your shrimp from becoming rubbery, tough, and dry.
Can I Make This Recipe In The Oven?
If you don’t have a grill or hope to enjoy this dish when the weather isn’t great for standing outside, you can make it in the oven. Lay out your seafood on a baking tray and add the dry rub. Refrigerate as instructed and then place in an oven that has been preheated to 425°F. Bake for just about 15 minutes, being sure to baste and turn as they cook. You’ll lose a bit of the smoky grilled flavor, but this method works in a crunch!
Chili Lime Shrimp
- 1 lb large shrimp raw, thawed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp Mexican oregano
- 1/2 tsp ground chipotle powder
- 1/2 tsp ancho chili powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp honey
- 1/4 cup lime juice about 2 juiced
- 3 cups mixed salad greens
- 1/4 cup salad dressing of choice
- If using wooden skewers, soak in water 10 minutes or use metal skewers as shown.
- In a small bowl mix together the garlic and onion powders, kosher salt, Mexican oregano, ground Ancho, Chipotle, cumin and mix well. Reserve about a 1/2 teaspoon to mix in the basting mixture.
- Wash and devein shrimp (if not done by market). Place 3 to 4 shrimp per skewer, transfer to tray.
- Sprinkle spice mixture (minus the 1/2 teaspoon for the basting mixture) over the both sides of the shrimp skewers. Cover with plastic wrap and refrigerate to marinate while you heat your grill to 400°F.
- In a small bowl mix together the reserved spice rub, olive oil, honey and lime juice. Stir to mix well, this will be your basting sauce for the shrimp.
- Clean and scrape grill and wipe the grill with some oil. Grill seasoned shrimp skewers for 1 minute each side, baste and turn, then baste again.
- Toss mixed salad greens with salad dressing, top with grilled shrimp and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.