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Garlic Lime Shrimp - easy shrimp recipe with garlic, butter and lime juice.
Grill them or cook on a grill pan for the best shrimp dish ever!
Garlic lime shrimp is one of my favorite grilled shrimp recipes ever!
The reason is very simple; it calls for only a handful of ingredients but the shrimps are so scrumptious, juicy, succulent and bursting with flavors.
It’s always on my summer menu!
What I love most about this recipe is that it’s very flexible and adaptable.
It’s a dish that you can make all year long, provided that you love shrimp, garlic and lime.
During warm summer days, you can grill the shrimp on an outdoor grill, or skewered them as kabob.
The rest of the year, this can be done on a stovetop using a grill pan or regular skillet.
During cold winter days, you can bake them in the oven.
Regardless of how you make them, they are sure to entice your palate.
They are amazing as a main entree, appetizer, on top of some simple pasta dishes.
Either way, it’s always delicious.
Frequently Asked Questions
This recipe is only 335 calories per serving.
What To Serve With Garlic Lime Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Lime Shrimp
Ingredients
- 2 lbs (1kg) shrimp, shelled, deveined, with tail-on
- 4 tablespoons salted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon chopped parsley
- 3 dashes cayenne pepper
Instructions
- Rinse the shrimp and pat them dry with paper towels. Set aside.
- Combine the melted butter, garlic, lime juice, parsley, and cayenne pepper in a bowl. Stir until well mixed. Add half of the butter-garlic-lime mixture to the shrimp and stir to coat thoroughly.
- Preheat an outdoor grill and grill the shrimp for about 6 minutes, or until they are cooked through. Brush the remaining butter mixture onto the shrimp while grilling. Remove from the grill and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used my faithful cast iron skillet for this dish and feel that it was better cooked this way than in a basket over my outdoor grill, as the drippings were captured in the pan instead of falling into the fire. My daughter did this recipe, too, but preferred to cook the shrimp dry in their shells and used some paprika in addition to the cayenne, adding the butter sauce later. Both versions were delicious, but I think I prefer hers–the shells thin significantly during the cooking, and as a finger food, the “finger licking good” thing, peeling the spice covered paper thin shells is fun. The 3rd time we tired this, we used Tajin–a delicious chili lime spice mix often found in supermarket produce sections as “fruit spice,” plus a generous sprinkle of garlic powder on the unshelled shrimp. We cooked them in the hot cast iron skillet and used the rest of your ingredients including minced garlic and melted the butter for a dipping sauce–I think we found it!!!I I doubt either of us will often cook shrimp any other way! Well, shrimp fettucine not withstanding. Thanks for sending us off on this delicious voyage of discovery.
Hi Janmanus, thanks for sharing the cooking experiences. I am glad you enjoyed the shrimp.
Made this last night, cooked in a grill pan used a lemon (all I had) and served with toasted baguette to soak up the sauce. Definitely a keeper
Thanks for another fantastic recipe.
Ruthie
Looks yummy, will cook this and share the feedback with you. :)
mmm so delicious… i want to eat this.. ;D
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