Chili Lime Shrimp (10-Minute Recipe)
Chili lime shrimp is the fastest way to make dinner feel like summer — smoky chili, bright lime, a little garlic, and shrimp that cook in literally minutes. It's taco night, it's a quick bowl, it's skewers on the grill. And it all comes from one seasoning plus a squeeze of lime.
This uses Pinche Crack, our chili lime blend (ancho chile, Korean chili, garlic, zesty lime). The lime's already in the jar, so you barely need anything else.
Why it's a weeknight hero
- 10 minutes, start to plate. Shrimp cook in 3–4 minutes.
- One scoop = the whole flavor. No juicing limes into a marinade or measuring chili powders.
- Taco night sorted. Or bowls, salads, skewers, rice plates.
Chili Lime Shrimp
Ingredients
Method
- Season. Pat shrimp dry, toss with Pinche Crack until coated.
- Sear. Heat oil + butter in a skillet over medium-high. Add shrimp in one layer.
- Cook. 2 minutes, flip, 1–2 minutes more, until pink and opaque. Don't overcook.
- Finish. Off heat, squeeze lime, toss with cilantro. Serve.
Total time: 10 minutes. Serves 3–4.
Pro tips
- Dry shrimp sear; wet shrimp steam. Pat them dry first.
- Pull them early — shrimp keep cooking off heat. The moment they curl into a "C," they're done.
- Skewer for the grill — same seasoning, 2 minutes a side over high heat.
Ways to serve
- Chili lime shrimp tacos — warm tortillas, slaw, avocado, extra lime.
- Bowls — rice, black beans, corn, pico, shrimp.
- Salad — over greens with a creamy lime dressing.
- Appetizer — skewered with a lime-crema dip.
FAQ
Frozen shrimp? Fine — thaw fully and pat very dry.
How spicy? Medium, smoky heat. Lime and cilantro keep it bright, not punishing.
Grill or pan? Both work — pan is fastest, grill adds char to skewers.
Taco night, handled: One scoop of Pinche Crack and a lime is the entire flavor. Make chili lime shrimp in 10 minutes.