Description
This vibrant shrimp skillet is packed with bold chili spices and fresh lime flavor. Perfect for busy weeknights, the dish comes together quickly in one pan and delivers a bright, satisfying meal that pairs beautifully with rice, grains, or warm flatbread.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil (30 ml)
3 cloves garlic, minced
1 teaspoon chili powder (5 g)
½ teaspoon smoked paprika (2 g)
½ teaspoon ground cumin (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
Juice of 2 limes (about 4 tablespoons / 60 ml)
Zest of 1 lime
1 tablespoon honey (15 ml)
1 cup cherry tomatoes (150 g), halved
1 cup corn kernels (150 g)
½ cup red onion (75 g), diced
¼ cup fresh cilantro (10 g), chopped
Instructions
Pat shrimp dry and place in a bowl. Toss with chili powder, paprika, cumin, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for about 2 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add cherry tomatoes and corn and cook for 3–4 minutes.
Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
Pour in lime juice, lime zest, and honey. Stir gently and cook for another 1–2 minutes.
Remove from heat and sprinkle with chopped cilantro before serving.
Notes
Use fresh lime juice for the brightest flavor.
Avoid overcooking shrimp to keep them tender and juicy.
Serve immediately for best texture and flavor.
This recipe pairs well with rice, quinoa, or warm flatbread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes