Chili Lime Shrimp

Storing and Planning Ahead

Best eaten straight away. Keeps in the fridge for up to 1 day; eat cold in a salad.

Making Chili Lime Shrimp

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1. Pat the shrimp dry and toss them with the chilli powder, garlic powder, paprika and salt.

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2. Heat the oil in a large frying pan over medium-high heat until it shimmers. Cook the shrimp in a single layer for 2 to 3 minutes on one side, until browned, then turn and cook for 1 to 2 minutes more.

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3. Add the garlic and cook for 30 seconds. Take the pan off the heat and stir in the lime juice and zest.

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4. Scatter with the cilantro and serve straight away.

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A Few Pointers

• Use a pan big enough to hold the shrimp in one layer, or cook in two batches.
• If you like more heat, add a pinch of cayenne with the other spices.
• Defrost frozen shrimp in the fridge overnight and pat them dry before cooking.

Serving Ideas

Cauliflower rice · Lettuce cups · A green salad

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Chili Lime Shrimp FAQ

Chili Lime Shrimp Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.