Recipes
Peruvian Chili Lime Shrimp
Serves 4
| Prep Time: 20 mins
| Cook Time: 5 mins
| Total Time: 25 mins
You may need: Chile-Limón
Discover The Recipe
This recipe for Peruvian Chili Lime Shrimp is perfect to brighten up your winter dinner table or for your first spring picnic. When you think of classic flavor combos, chili and lime should be in the top 5. Mild, fruity peppers paired with tangy lime will make your tastebuds sing. We don't add salt to our spices because we like to season food to our taste and hope our customers appreciate the same. But chili lime flavor really becomes addictive with some salt. There's a reason snack food brands have adopted this flavor profile worldwide.
Quick and easy to make, Peruvian Chili Lime Shrimp is packed with flavor. Our Chile-Limón spice blend is made with cumin, paprika, oregano, exotic kaffir lime with the fruity warmth of Peruvian Aji Panca and Aji Amarillo chilis, which are staples in Peruvian cuisine. Use it directly as a BBQ rub or mix it with fresh lime juice to create a delicious marinade or vinaigrette. Try this seasoning on fresh fruit like watermelon or mango with a pinch of salt for another classic Latin pairing.
Ingredients
1 lb shrimp, peeled and deveined
2 cloves garlic, diced
1 lime, juiced (~1 Tbsp lime juice)
1 Tbsp soy sauce
1 Tbsp Piquant Post Chile-Limón spice blend
¼ tsp salt (optional)
2 Tbsp avocado oil (or olive or vegetable oil)
Cilantro, for garnish
Notes
Only marinate the shrimp for 5 minutes! The citric acid in lime breaks down the protein in the shrimp, which turns the shrimp pink and firms the flesh (this is how ceviche is prepared). If you marinate the shrimp for too long in lime juice, and subsequently cook it, the shrimp will be overcooked and rubbery.
Chile-Limón shrimp is perfect over a bed of rice or greens like an arugula salad. Or use them to make shrimp tacos or burritos!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a medium bowl, combine and whisk garlic, lime juice, soy sauce, Piquant Post Chile-Limón spice, and salt.
Add shrimp to marinade and toss - only marinate for 5 minutes. (Do not marinate the shrimp any longer or the lime juice will toughen the shrimp flesh.)
Heat oil in a medium pan or cast iron skillet over Med-High heat. Add shrimp, reserving marinade. Cook for 2 minutes, add the marinade, and flip the shrimp. Cook for another 1-2 minutes, until pink and just cooked through.
Serve over a bed of rice or arugula, garnished with chopped cilantro!
Alternatives & Substitutions
Substitute shrimp with your favorite white fish and pan-sear for 3-4 minutes per side.
Try using Chile Limon in our Chili Lime Chicken, or add 1 Tbsp Chile Limon to this Peruvian Shrimp Ceviche. For more delicious alternatives using our Chili Limon, try our Peruvian Shrimp Chowder(Chupe de Camarones), or even our delicious Peruvian Mushroom Jalea.
For vegan / vegetarian options, use this spice in this Street Corn Salad or spice up your guacamole!
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Peruvian Chili Lime Shrimp
Serves
4
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Piquant Post spice you'll need: Chile-Limón
Ingredients
1 lb shrimp, peeled and deveined
2 cloves garlic, diced
1 lime, juiced (~1 Tbsp lime juice)
1 Tbsp soy sauce
1 Tbsp Piquant Post Chile-Limón spice blend
¼ tsp salt (optional)
2 Tbsp avocado oil (or olive or vegetable oil)
Cilantro, for garnish
Instructions
In a medium bowl, combine and whisk garlic, lime juice, soy sauce, Piquant Post Chile-Limón spice, and salt.
Add shrimp to marinade and toss - only marinate for 5 minutes. (Do not marinate the shrimp any longer or the lime juice will toughen the shrimp flesh.)
Heat oil in a medium pan or cast iron skillet over Med-High heat. Add shrimp, reserving marinade. Cook for 2 minutes, add the marinade, and flip the shrimp. Cook for another 1-2 minutes, until pink and just cooked through.
Serve over a bed of rice or arugula, garnished with chopped cilantro!
Notes
Only marinate the shrimp for 5 minutes! The citric acid in lime breaks down the protein in the shrimp, which turns the shrimp pink and firms the flesh (this is how ceviche is prepared). If you marinate the shrimp for too long in lime juice, and subsequently cook it, the shrimp will be overcooked and rubbery.
Chile-Limón shrimp is perfect over a bed of rice or greens like an arugula salad. Or use them to make shrimp tacos or burritos!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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