This recipe comes together really fast so start by getting all your herbs and spices ready. Clockwise from the top: black pepper, onion powder, paprika, dried parsley, garlic powder, chili powder, and kosher salt.
You'll also need some minced garlic and fresh lime juice.
Start by heating some vegetable oil and butter in a large skillet over medium-high heat.
Add the garlic and saute for 30-60 seconds.
Add the herbs and spices; continue sauteeing for a minute.
Mmm - wish you could smell my kitchen!
Add the shrimp and stir frequently until almost fully cooked
Just before the shrimp is done, add lime juice and finish cooking.
If you squeeze your limes with a citrus squeezer (and I highly recommend you do), be sure to put the cut lime in the squeezer cut-side-down. It seems counter-intuitive, but that's how they work best. You'll be amazed how much more juice you'll get than if you used a reamer or squeezed it by hand.
Serve over rice or cauliflower rice. Enjoy!
Chili Lime Shrimp
makes 2 pounds
- 2 pounds shrimp, shelled and deveined
- 3 cloves of garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- juice of 2 limes
- In a very large skillet over medium high heat, melt butter and olive oil together.
- Add garlic and stir for 30-60 seconds until fragrant; immediately add the spices and stir for 1 minute.
- Add the shrimp and stir frequently until almost fully cooked; add lime juice and continue stirring until the shrimp are done.