Chili Lime Shrimp

I love the simplicity of this shrimp recipe. It's packed full of chili, garlic, and lime flavor... and it takes just a few minutes to prepare on the stovetop, which makes it great for busy weeknights or hot summer days.

This recipe comes together really fast so start by getting all your herbs and spices ready.  Clockwise from the top:  black pepper, onion powder, paprika, dried parsley, garlic powder, chili powder, and kosher salt.

You'll also need some minced garlic and fresh lime juice.

Start by heating some vegetable oil and butter in a large skillet over medium-high heat.

Add the garlic and saute for 30-60 seconds.

Add the herbs and spices; continue sauteeing for a minute.

Mmm - wish you could smell my kitchen!

Add the shrimp and stir frequently until almost fully cooked.

Just before the shrimp is done, add lime juice and finish cooking. 

If you squeeze your limes with a citrus squeezer (and I highly recommend you do), be sure to put the cut lime in the squeezer cut-side-down.  It seems counter-intuitive, but that's how they work best.  You'll be amazed how much more juice you'll get than if you used a reamer or squeezed it by hand.

Serve over rice or cauliflower rice.  Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet (this is the one I used)

• citrus squeezer https://amzn.to/364eNp9

---

Chili Lime Shrimp

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds shrimp, shelled and deveined

• 3 cloves of garlic, minced

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon cracked black pepper

• 1/2 teaspoon ground cayenne pepper

• 1/2 teaspoon dried parsley flakes

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• juice of 2 limes

Directions

1. In a very large skillet over medium high heat, melt butter and olive oil together.

2. Add garlic and stir for 30-60 seconds until fragrant; immediately add the spices and stir for 1 minute.

3. Add the shrimp and stir frequently until almost fully cooked; add lime juice and continue stirring until the shrimp are done.

Guyanese Lime Cookies

I had a couple of leftover limes in the fridge and I was in the mood to make cookies so I found this recipe online.  I honestly would have passed right by it, but I couldn't ignore the fact that it had earned more than fifty 5-star reviews.  Suddenly I needed to find out what all the fuss was about.  Cinnamon and nutmeg are not spices one typically would expect to combine with lime, but together they produce a very complex and sophisticated flavor profile.  My husband and daughter absolutely loved them.

In the bowl of a stand mixer, combine the butter, sugar, and lime zest. I thing the very best tool for grating citrus zest is a microplane grater - I’ve had mine for years and years and it works for all kinds of things (zest, cheese, chocolate, garlic, ginger, etc).

Add lime juice. A citrus squeezer (like this one) is the best tool for the job!

I love using my BeaterBlade attachment so I don’t have to stop and scrape down the sides of my mixing bowl. Love, love, love my BeaterBlade.

Add the flour mixture.

Time to start scooping

Chef tip: use a #50 scoop (NOT 50mm) so each cookie ends up being exactly the same size.

Coat cookie dough in sugar mixture.

Place sugar-coated cookie dough on silicone lined half sheet pan (these are my favorite silicone liners - I have 6 of them!). Use a glass to press the cookies down - I like a glass that has a decorative pattern on the bottom. If the cookie dough sticks to the glass, dip it in the sugar mixture between presses.

Enjoy!

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/3jgTPtA

• microplane grater https://amzn.to/3YAHsc1

• beaterblade https://amzn.to/3YLkE9Q (order by stand mixer model)

• #50 scoop https://amzn.to/3G4dk1D (NOT 50mm)

• silpat liner https://amzn.to/3BN0HFP

• half sheet pan and rack set https://amzn.to/3G3Ao0l

• my favorite cookie spatula https://amzn.to/3HOilwG

---

Guyanese Lime Cookies

makes 36 cookies

Printable Recipes

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/3 cup white granulated sugar

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 12 tablespoons butter, softened

• 1 cup white granulated sugar

• 1 teaspoon lime zest

• 3 tablespoons lime juice

Directions

1. Preheat oven to 350F. and prepare 3 sheet pans with parchment or silpat liners.

2. In a medium bowl, whisk together flour, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon; set aside.

3. In a small bowl, combine 1/3 cup sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon; set aside.

4. In the bowl of a stand mixer, cream together butter, 1 cup sugar, and lime zest until fluffy.

5. Add lime juice and beat until combined.

6. Add reserved flour mixture and mix to combine.

7. Use a #50 scoop to portion cookie dough into about 36 cookies, roll each portion into a ball and roll in sugar, nutmeg, cinnamon mixture.

8. Place on prepared sheet pans, 12 at a time and bake for 10-12 minutes.

9. Let cookies rest for 5 minutes before transferring to a rack to cool completely. Store for up to a week in an airtight container. Makes 36 cookies.

adapted from allrecipes