This post may contain affiliate links. Please read our disclosure policy.
These baked chili lime shrimp are a fast and flavorful main course. Ready in just over 30 minutes, including prep and marinating time!
If you leave out the cayenne pepper, these aren’t too spicy. More flavorful than spicy. And that’s how I made them. We all know Natasha and spice don’t play well together. I use McCormick chili powder.
I love the chili lime flavor combo in general (and I even made another chili lime shrimp recipe with zoodles earlier this summer), but in this particular instance, I was inspired by my friend Meghan’s popular chili lime shrimp tacos recipe when this baked shrimp recipe popped in my head. I always see her tacos floating around on Pinterest, and let’s just say that my mouth waters whenever I see them. I cook my shrimp a bit differently, but the chili and lime flavors are a constant (duh).
These shrimp are ridiculously easy. Make sure your shrimp are peeled (and leave the tails on if you want), chuck them in a Ziploc with a few everyday ingredients, let them marinate for 10 minutes, toss them in a baking dish, bake 12-15 minutes, and boom. Done.
Another easy dish for your arsenal! Perfect for weeknight dinners.
I don’t usually bake shrimp, but it’s a method I should probably use more often. It’s really hassle-free. Just pop them in the oven, and the hardest part is not forgetting about them. 😉
What to serve with chili lime shrimp
You can serve these shrimp over pasta, with a salad, over mashed potatoes (that would be so good), in tacos, or any other number of ways that I can’t think of right now.
Chili lime shrimp marinade ingredients:
- Olive oil
- Lime juice and zest
- Garlic
- Chili powder
- Cayenne pepper (optional)
- Salt & pepper
Hope you love this healthy baked shrimp recipe!
Questions? Ask me below!
Baked Chili Lime Shrimp
Ingredients
- 1 pound shrimp (I used 31-40 count size) thawed and peeled
- 1/2 tablespoon olive oil
- Juice + zest of 1 lime
- 5-6 cloves garlic minced
- 1/2 tablespoon chili powder
- Cayenne pepper to taste (optional if you like it hot)
- Salt & pepper to taste
- 2 tablespoons butter
- Fresh cilantro or parsley chopped, to taste
Instructions
- Preheat oven to 400F. Move the rack to the middle position.
- Add the shrimp to a large Ziploc along with all ingredients except for the butter and cilantro. Place in the fridge and marinate for 10 minutes.
- Once the shrimp are done marinating, pour the Ziploc contents into a baking dish. Cut the butter up into a few smaller pieces and place them on top of the shrimp (try to spread them evenly).
- Bake for 12-15 minutes, or until the shrimp are pink and cooked through. Take care not to over cook. Serve immediately with fresh cilantro or parsley sprinkled over top.
Notes
- This is the awesome tool I use to zest my lime in this recipe. Can't live without it (ok I probably could, but I don't want to).
- These are pretty garlicky, so feel free to halve the amount if you're not a big garlic person like I am. *breathes and repels everyone*
- Serves 2-4.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
You may also like my spicy grilled shrimp pasta or my grilled tequila lime shrimp.
Super easy to make! The 31-40 count shrimp I used shrunk quite a bit during baking. I might use larger shrimp next time.
Glad you enjoyed it!! Yup, you could definitely use larger shrimp.
Very easy recipe! good one.
Thank you!!
Yum! Looks delicious!
Yum… I’m always up for chili lime shrimp! We often grill our shrimp, but I’m loving the idea of baking them instead when the winter temps get too low here in Minnesota. Beautiful dish!
Thanks, Michele! I love grilled shrimp too. We live in Canada and BBQ in winter hahaha. I can relate to the winter temperatures. 😩
Love this recipe. Its easy yet amazingly tasty. I love it in green salad.
Oh my! I love chili lime shrimp! Definitely going to give this a try!
Thanks!! I hope you like them. 🙂