Chili Lime Shrimp

If you’re looking for a tasty recipe that can be made in less than 30 minutes, try this chili lime shrimp. The recipe consists of shrimp, spices, fresh cilantro and a secret ingredient that adds crunchy texture: your favorite tortilla chips. It’s a classic sheet-pan dinner where everything is tossed together then slipped into the oven for an easy meal. Once cooked, top it off with bright cherry tomatoes and cubed avocado for freshness. It’s the perfect main to serve over rice or to enjoy alone.

Chili Lime Shrimp Ingredients

• Shrimp: For this recipe, use fresh or frozen uncooked shrimp. We call for two pounds of large (26-30 per pound) shrimp, but you can go even bigger if desired. Jumbo shrimp may take more time to cook.
• Garlic: Freshly minced garlic adds the best flavor to such a simple dish. Use the jarred stuff in a pinch.
• Spices: Paprika, ground ancho chile, cumin, salt and pepper are key to making this delicious shrimp recipe.
• Lime: Incorporate fresh lime for a splash of acidity and vibrancy. This recipe utilizes both the zest and juice. Don’t forget to wash your citrus before zesting it!
• Tortilla chips: Tortilla chips give this chili lime shrimp recipe great texture and crunch. Since you’ll be crushing them, choose your favorite chips in any shape and size. This is a great way to use up broken chips left in the bottom of a bag.
• Cilantro: Remove cilantro leaves from the stem and chop the herb. If you don’t like the taste of cilantro (many don’t!), just omit it or use parsley instead.
• Olive oil: Olive oil helps the crunchy tortilla chip coating brown a bit in the oven.
• Cherry tomatoes: Fresh cherry tomatoes add freshness to this dish. Slice them in half for easier eating. You can also dice up a larger tomato instead.
• Avocado: Avocado is another perfect fresh topping. You can tell if an avocado is ripe by observing its color (it should be purple-black) and its texture (it should yield when squeezed, but shouldn’t feel mushy).

Directions

Step 1: Prep the shrimp and spices

Preheat the oven to 425°F. Place the shrimp, minced garlic, paprika, ground ancho chile, ground cumin, salt and pepper in a greased 15x10x1-inch baking pan.

Step 2: Add the lime and toss

Finely grate the zest from the lime. Cut the lime crosswise in half and squeeze the juice.

Add the lime zest and juice to the shrimp mixture and toss to coat it.

Step 3: Add the tortilla chips and bake

In a small bowl, combine the crushed chips, cilantro and oil.

Sprinkle the chip mixture over the shrimp mixture. Bake until the shrimp turn pink, 12 to 15 minutes.

Editor’s Tip: Shrimp cook pretty fast in a hot oven. You want them just pink and curled into a C shape.

Step 4: Top and serve

Top the shrimp with tomatoes and avocado. If desired, serve with additional lime wedges and fresh minced cilantro.

Chili Lime Shrimp Variations

• Skip the chips: Tortilla chips are key to this crunchy chili lime shrimp recipe. However, you can make a version without them if you prefer. Follow the recipe as instructed, skipping the chips. You’ll end up with a lighter dish.
• Turn up the spice: While a blend of balanced spices makes this shrimp recipe taste great, you can crank up the heat if you like things a bit spicier. Add 1/4 to 1/2 teaspoon of cayenne pepper to the spice mixture.
• Make tacos: Enjoy this crunchy chili lime shrimp recipe served on or with rice, or even better, make it a taco filling. Warm up corn tortillas and spoon some of the mixture into each before digging in. You could even make homemade tortillas to go with it.

How to Store Chili Lime Shrimp

Because of its crunchy texture, this shrimp recipe is best enjoyed straight out of the oven. However, if you have leftovers, you can store the shrimp in an airtight container in the fridge for up to four days. Remember, though, the tortilla chips may get soggy, causing the dish to lose its crunch.

How do you reheat chili lime shrimp?

Reheat chili lime shrimp in a hot skillet on the stovetop, or in short spurts in the microwave. Be careful not to overcook the shrimp; reheated shrimp can get a bit rubbery. If you don’t want to risk it, serve cold chili lime shrimp on a salad or with cocktail sauce.

Chili Lime Shrimp Tips

What’s the best way to clean and devein shrimp?

It’s easy to clean shrimp once you get the hang of it. If you get shrimp that’s already partially cleaned, just remove the shells and veins. If they’re fully intact, grasp the body and remove the head by pinching and twisting. Then, remove the legs and peel back the shell to release the shrimp meat. This recipe calls for deveined shrimp, which means removing the dark vein (its digestive tract) that runs along the back of the shrimp. Use a paring knife to cut open the back of the shrimp and pull out the vein.

What should you serve with a chili lime shrimp?

Serve this crunchy chili lime shrimp with fluffy rice, salsa or creamy avocado dip, and black or pinto beans. A green salad would taste great here, too.