Chili-Lime Shrimp

Shrimp gets the chili treatment, yielding a briny seafood with a pleasant kick.

This dish may seem intimidating, but it is easy elegance. The seafood does have a little kick, but not enough to mask the briny taste. Delicious as an appetizer, or serve over angel-hair pasta and top with fresh pineapple.

Makes 4 servings


  • 1 tbsp plus 1 teaspoon fresh lime juice, divided
  • ½ tsp kosher salt
  • 1 tbsp chili-flavored olive oil
  • 1 pound large shrimp, peeled and deveined
  • Chopped fresh cilantro, for garnish
  • Kosher salt and pepper, to taste


  1. Preheat oven to 400°F. Combine 1 tablespoon lime juice and salt in a large bowl. Whisk in oil and toss in shrimp to coat. Arrange shrimp 1 inch apart on a baking sheet lined with aluminum foil. Roast for 5 minutes or until shrimp are pink and firm. Sprinkle with 1 teaspoon lime juice and garnish with fresh cilantro. Season to taste with salt and pepper.

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