I don’t believe in spending hours in the kitchen cooking a meal. I enjoy cooking but more than that, I enjoy eating. So here is an extremely easy recipe which got a grunt of approval from my husband-very high praise! This chili-lime shrimp 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. I hate to wait for my food so I love a quick cooking protein!
Chili-Lime Shrimp Ingredients
The sauce calls for toasted sesame oil. There is a huge flavor difference between regular and toasted sesame oil. Regular sesame oil has little or no flavor but toasted is fragrant and wonderful. Most of the time, I find it in the Asian foods section of my market.
If you buy fresh shrimp, I suggest asking the market to peel and devein 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.
How to Peel and De-vein Shrimp
All you need a is pair of scissors. Here’s how you do it:
Look for the slit opposite the tail.
Slip the tip of the scissors in the slit and cut the shell and about 1/8′ of the flesh.
Stop cutting at the joint before the tail
Do this for all the shrimp, then peel off the shells.
Under cold water, rinse the “vein” out of the slit.
That’s it. You’re ready to cook!
Shrimp Cooking Method
These chili-lime shrimp can be roasted in the oven, cooked on the grill or even sauteed. I find roasting shrimp to be such a great option because I can be in the kitchen preparing the rest of the meal while they cook. Just put them in the oven, set the timer and go about your business. On the other hand, during the summer, when it’s too hot to turn on the oven I prefer the grill.
Serve this shrimp dish over a bed of sauteed vegetables, brown rice or quinoa with sliced lime for a beautiful community dish.