• Kimberly H. Morris

Chili Lime Shrimp

These are great served as tacos, on a salad, or even spiraled zucchini or pasta.

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Serves 4, prep is 20 minutes, marinade and cooking is 20 minutes

Prep tip: Peel shrimp the day before, and store in fridge. Once you're ready for dinner, you can have this done in less than 30 minutes.


  • 1 pound of shrimp

  • 1 lime (zest and juice)

  • 1 teaspoon garlic minced

  • 1 teaspoon paprika

  • 1 teaspoon chili powder

  • dash red pepper flakes

  • 1/4 teaspoon salt

  • 1 tablespoon avocado oil

  • 1 small jalapeno, seeds removed (optional)

For Serving optional

  • 1/4 cup fresh cilantro chopped

  • radishes sliced very thin

  • lime wedges on the side


  1. In a non-reactive bowl (not metal). mix all ingredients, except shrimp

  2. Add shrimp and let it marinade for 15 minutes

  3. Saute shrimp for 5-7 minutes, they will turn pink and begin to curl Add optional toppings of your choice

Note: Acids can react with metal, so it's best to use glass, ceramic or even BPA plastic bowls when marinating.

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