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

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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.

Salmon Dry Rub

Salmon is one of my favorite go-to-meals because it cooks so quickly.  You can walk in the door, toss it in a hot oven, make a quick salad, and 10-15 minutes later dinner is served.  I often make a very simple version that one of my daughters dubbed Perfect Roasted Salmon, but today I dressed it up a little with a delicious mix of dried herbs and spices that I can't wait for her to try.  The recipe makes enough to season several salmon fillets so keep it in a labeled jar because, I promise, you'll reach for it again and again.  

Here are the ingredients for this wonderful salmon rub.  Clockwise from the top (amounts listed below):  brown sugar, ground cumin, ground dill, ground coriander, paprika, garlic powder, dried parsley, kosher salt, and ground black pepper.

Whisk all the ingredients together, being sure to break up any clumps of brown sugar that may be present.

Place mixture in a jar with a tight fitting lid.

And this is probably the most important part - LABEL THE JAR!!.  I'm guilty of thinking, "I'll remember what this is" - only to find out several months later, I have absolutely no idea what it is (happens in the freezer too!).  I actually found such a jar in my spice cabinet last week - the mystery mixture is currently sitting on my counter, waiting for me to decide what to do with it.  I think I'll sprinkle it on some chicken breasts and see if that can jog my memory.  Lesson learned:  label, label, label.  

To use the salmon rub, brush salmon with olive oil and...

Sprinkle the rub liberally all over.  Salmon is rather delicate, so no need to actually "rub" the mixture.  Roast as directed below.

This rub was absolutely fantastic on the Wild Sockeye Salmon. Actually, try it on any salmon, or even steelhead trout.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3uvrtzA

• nonstick foil (one of my favorite things!) https://amzn.to/3B5VqYa

• small whisk https://amzn.to/3NvABeY

• silicone pastry brush https://amzn.to/3uAMo45

• label maker https://amzn.to/3T2TjLY

• instant read thermometer https://amzn.to/314X3nO

• spice jar(s) https://amzn.to/3Dxi9xZ

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Salmon Dry Rub

makes 6 tablespoons

Printable Recipe

Ingredients

• 1 1/2 tablespoons brown sugar (light or dark)

• 1 tablespoon kosher salt

• 1 tablespoon dried parsley

• 1 1/2 teaspoon garlic powder

• 1 1/2 teaspoon paprika (not smoked)

• 1 1/2 teaspoon ground black pepper

• 1 1/2 teaspoon dried dill

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

Directions

1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.

2. Transfer dry rub to an airtight container and store in a cool dry place.

To Use

1. Preheat oven to 425F.  Place a salmon fillet, skin side down, in a baking dish or foil lined half sheet pan sprayed with nonstick spray (or use nonstick foil). 

2. Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet). 

3. Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).  Note: The FDA recommends cooking salmon to an internal temperature of 145F.

Note

• Steelhead trout can be substituted.