• chef janet

Chili-Lime Shrimp

I don’t believe in spending hours in the kitchen cooking a meal. I enjoy cooking but I enjoy eating more. So here is an extremely easy recipe which got a grunt of approval from my husband-very high praise! It has complex flavors and only requires a short amount of preparation and cooking. I grilled the shrimp today (too hot to turn on the oven or stove) but they can easily be roasted if you don’t have a grill.

I have used this chili-lime marinade/sauce with beef, chicken, salmon, vegetables, rice and quinoa and it is fantastic on all of them, but shrimp is the quickest to cook . If you buy fresh shrimp, I suggest asking the market to peel and de-vein them for you. Many markets will do it for free.  If not, I’ve provided a super easy method to do it yourself. Frozen shrimp is a good option also.

The sauce calls for toasted sesame oil. There is a huge flavor difference between regular and toasted sesame oil-be sure you use toasted, it is fragrant and wonderful.



juice of 2 limes (about 1/4 cup) 3 Tbsp. toasted sesame oil 1 Tbsp agave or your preferred sweetener 1 ½ tsp sriracha or your favorite hot sauce 1/4 tsp red chili flakes pinch of salt

1 lb shrimp

Make the marinade:

Place the marinade ingredients in a small bowl and whisk well. Add more hot sauce if you prefer it more spicy.

Peel and de-vein the shrimp:

The only tool you’ll need is a pair of scissors.

Place the tip of the scissors  into the non-tail end of the shrimp about half-way into the flesh. Do not cut all the way through the flesh.

Cut the flesh and shell up to the last joint before the tail so there is a slit up the back. Do this with all of the shrimp.

Next pull off the shells.

Last rinse the cut side under gently running water to remove the veins. Pat dry.

Place the shrimp in a mixing bowl and toss with 3 Tbsp of the marinade. Let it sit for 10 minutes.

For oven cooking:

Heat the oven to 400º

Place the shrimp on a sheet pan (line with parchment if you prefer) and roast for 6-8 minutes or until pink and firm.

For grilling:

Turn the grill to high.

Thread the shrimp onto skewers. Pat them with a paper towel to absorb excess liquid (this will allow for a good sear). Cook about 3 minutes per side or until pink and firm.

Drizzle the shrimp with the remaining chili-lime marinade and serve.

©2019 by Chef Janet, LLC