Go Back
Seared chili lime shrimp garnished with fresh cilantro in a skillet

Seared Chili Lime Shrimp

Spicy, zesty shrimp with bright citrus and heat—ready in minutes. This quick-seared seafood dish brings restaurant-quality flavor to your table with bold lime, fresh chilies, and perfectly caramelized shrimp. A vibrant weeknight dinner that's as impressive as it is easy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 332
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 700 g large shrimp peeled and deveined
  • 10 g fine sea salt
  • 4 g freshly ground black pepper
For the Chili Lime Sauce
  • 45 ml olive oil
  • 6 garlic cloves minced
  • 2 fresh red chilies thinly sliced (seeds removed for less heat)
  • 60 ml lime juice about 3 limes
  • 20 g honey
  • 10 g lime zest
  • 20 g unsalted butter
  • 30 g fresh cilantro chopped

Method
 

Prepare the Shrimp
  1. Pat 700g shrimp completely dry with paper towels. Season both sides with 10g fine sea salt and 4g freshly ground black pepper. Set aside on a plate.
Heat the Pan
  1. Heat 45ml olive oil in a large skillet over high heat until nearly smoking, about 2 minutes. The oil should shimmer and move easily across the pan.
Sear the Shrimp
  1. Add shrimp in a single layer without overcrowding. Cook for 2 minutes without moving or touching them, allowing the bottom to turn pink and develop a light sear.
Add Aromatics
  1. Flip shrimp to the other side. Immediately add 6 minced garlic cloves and 2 sliced red chilies. Cook for 1 minute until garlic becomes fragrant but not browned.
Create the Sauce
  1. Add 60ml lime juice, 20g honey, 10g lime zest, and 20g unsalted butter to the pan. Toss shrimp continuously in the sauce for 1 minute until fully coated and cooked through. Shrimp should be opaque and firm.
Finish and Serve
  1. Remove from heat immediately to prevent overcooking. Garnish with 30g chopped fresh cilantro. Serve hot with the pan sauce spooned over the top.

Notes

  • High heat and completely dry shrimp are essential for proper searing rather than steaming—moisture will prevent caramelization
  • Don't overcrowd the pan or the shrimp will steam instead of sear; cook in two batches if your skillet is smaller than 12 inches
  • The sauce comes together in the final minute, so have all ingredients measured and ready before you start cooking
  • Adjust chili heat to your preference by removing seeds completely for mild, keeping some for medium, or leaving all seeds for maximum spice
  • Serve over rice, quinoa, or with crusty bread to soak up the flavorful sauce