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 gluten-free 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 cooked the the shrimp on the grill 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! This dish would also be great with my easy ginger sesame broccoli recipe.
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 sautéed vegetables, brown rice or quinoa with sliced lime for a beautiful community dish.
- juice of 2 limes about 1/4 cup
- 3 Tbsp. toasted sesame oil
- 1 Tbsp agave or your preferred sweetener agave syrup substitute
- 1½ tsp sriracha or your favorite hot sauce
- ¼ 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 cold 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 5 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 they are pink and firm.
- 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.
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