Chili Lime Shrimp Recipe: The Perfect Appetizer!
Looking for a fast and flavourful seafood appetizer? Our Chili Lime Shrimp recipe is the perfect blend of zesty citrus, subtle heat, and buttery goodness.
As chefs, we know the importance of balancing flavours, and this dish strikes that balance beautifully. It’s versatile enough to serve as an appetizer or over rice or pasta for a satisfying main course.
Plus, our Chili Lime Shrimp are incredibly easy and quick to prepare—perfect for impressing family and friends without spending hours in the kitchen!
Our chili lime shrimp recipe is tried & true– in our roster for over 10 years! Note that the butter is added LAST to give extra shine & sauciness!
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 15 Minutes
- Yield: 2-4 Servings
Ingredients
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- 2 lb EZ-peel shrimp, peeled with tail on
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 1 tsp (or to taste) chili garlic paste, like this one!
- 1 lime, juiced and zested
- 1/4 cup fresh parsley or cilantro, finely chopped
- 2 Tbsp butter
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Instructions
- Prep the Shrimp: Place the peeled shrimp on a plate lined with a paper towel. This will help absorb excess moisture, allowing the shrimp to caramelize properly when cooked.
- Heat the Pan: Preheat a large frying pan over medium-high heat. It’s important the pan is large enough to hold the shrimp in a single layer; otherwise, cook the shrimp in batches to ensure even caramelization.
- Cook the Shrimp: Drizzle about 1 to 1 ½ tablespoons of neutral oil (grape seed or vegetable oil work well) into the pan. Add the shrimp and season generously with kosher salt. Let the shrimp cook undisturbed on one side until they begin to caramelize, about 2-3 minutes.
- Flip the shrimp over and immediately add the shallots, garlic, chili garlic paste, and lime juice. Toss and shake the pan to evenly distribute the ingredients while the shrimp finish cooking, about 1-2 minutes more.
- Finish with Butter: Once the shrimp are fully cooked, remove the pan from the heat and add the butter and fresh herbs. Shake the pan to emulsify the butter into a silky sauce that coats the shrimp. Serve immediately.
Notes
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- Shrimp size matters: Large shrimp (16-20 per pound) work best in this recipe. They’ll hold up well to the high heat and stay juicy.
- We get our shrimp at T&J Seafoods, ask for ‘e-z’ peel, as the peel is intact but the vein removed. Purchasing peel-on shrimp is recommended, as the peel protects the shrimp during the freezing process.
- Don’t overcrowd the pan: If you try to cook too many shrimp at once, they’ll steam instead of caramelizing. Take your time and cook in batches if necessary.
- Butter finishing: Adding the butter off-heat prevents it from breaking and ensures a smooth, luscious sauce.
Serving Suggestions
This Chili Lime Shrimp is incredibly versatile. You can serve it as an appetizer, over a bed of rice, or toss it with your favourite pasta for a simple yet elegant meal. These delicious shrimp will make a fantastic start to a taco too!
If you LOVE fish & seafood, take your appetizers to the next level with our favourite Ceviche recipe!