Best 12 Garlic Lime Shrimp Recipes

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**Garlic Lime Shrimp: A Taste of Coastal Delights**

Indulge in a tantalizing culinary journey with our garlic lime shrimp recipes, an irresistible seafood delicacy that captures the essence of coastal living. Embark on a flavor-filled adventure as we explore three distinct yet equally enticing variations of this classic dish. From the zesty kick of our Spicy Garlic Lime Shrimp to the creamy richness of our Garlic Lime Shrimp with Avocado Salsa, each recipe promises a unique taste sensation. And for those seeking a low-carb option, our Garlic Lime Shrimp Skewers provide a delightful balance of flavors without compromising on satisfaction. Join us as we delve into the delightful world of garlic lime shrimp, where every bite transports you to a coastal paradise.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC LIME SHRIMP



Garlic Lime Shrimp image

Our son, a restaurant owner, showed me how to make this quick shrimp and noodle dish zipped up with garlic and cayenne. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
Hot cooked pasta

Steps:

  • In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

Nutrition Facts : Calories 295 calories, Fat 24g fat (14g saturated fat), Cholesterol 229mg cholesterol, Sodium 721mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP



Garlic, Cilantro, and Lime Sauteed Shrimp image

Great recipe that I picked up. Great as a main dish or even a side. Easy to make!

Provided by DeniseF

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil
1 onion, chopped
6 cloves garlic, crushed
salt and ground black pepper to taste
2 pounds shrimp, peeled and deveined
½ cup chopped fresh cilantro
½ lime, juiced, or more to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
  • Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 7.4 g, Cholesterol 345.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 402.9 mg, Sugar 2.6 g

CILANTRO GARLIC LIME SAUTEED SHRIMP



Cilantro Garlic Lime Sauteed Shrimp image

Shrimp sauteed in cilantro, garlic, lime, salsa, and white wine. So simple, yet so delicious! A twist on the usual garlicky sauteed shrimp. The best shrimp recipe I have ever eaten. Served with tortillas or over rice.

Provided by Emily

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ pounds shrimp, tails removed
1 bunch fresh cilantro, chopped, or to taste, divided
¼ cup olive oil
½ yellow onion, chopped
5 cloves garlic, chopped, or more to taste
2 cups salsa
1 red bell pepper, finely chopped
¾ cup white wine
1 small red chile pepper, pureed
1 teaspoon lemon juice, or to taste
1 teaspoon lime juice, or to taste

Steps:

  • Toss shrimp and half the cilantro together in a bowl.
  • Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
  • Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 14.8 g, Cholesterol 258.9 mg, Fat 15.4 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 2.3 g, Sodium 1086.3 mg, Sugar 6.7 g

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS



Cuban Via Miami Feast: Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans image

Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle
2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced
3 cups chicken stock, divided
1 tablespoon plus 2 teaspoons ground cumin, divided
3 tablespoons fresh thyme, 5 or 6 sprigs, chopped
1 1/2 cups white rice
1 (14-ounce) can black beans
2 pounds flank steak
2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)
1 lime
3 green plantains (they like green bananas and are available in produce department)
Waxed paper
1 small green bell pepper, seeded and finely chopped
4 cloves garlic, cracked away from skin and finely chopped
1 pound small shrimp, peeled, deveined and coarsely chopped
Salt and pepper
1 lemon
1 (8-ounce) can tomato sauce
3 tablespoons finely chopped parsley leaves
Hot sauce (recommended: Tabasco)

Steps:

  • Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
  • Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
  • Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
  • Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
  • While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
  • Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW



SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW image

Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!

Provided by Brigitte S.

Categories     Lunch/Snacks

Time 35m

Yield 8 Mini Tacos, 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1/4 cup water
1/2 cup chopped green onion
1/2 cup cilantro leaf
2 -3 garlic cloves (less if you're sensitive to garlicky things)
1/2 teaspoon salt
2 limes, juice of
1/2 cup sour cream
1 lb shrimp, peeled and deveined, tails removed
1 teaspoon chili powder, cumin, and southwestern seasoning
1/4 teaspoon cayenne pepper (more or less to taste)
2 -3 cups shredded green cabbage
8 small corn tortillas
1 -2 avocado
1 cup Cotija cheese, and additional cilantro for topping
8 lime wedges, for serving

Steps:

  • Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  • Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  • To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

CHILI'S SPICY GARLIC & LIME SHRIMP



Chili's Spicy Garlic & Lime Shrimp image

I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 clove garlic, pressed
24 fresh large shrimp, peeled (about 1 pound)
1 lime
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Steps:

  • Make the seasoning blend by combining all the spices in a small bowl.
  • Preheat a large skillet over medium heat.
  • Add butter to the pan.
  • When the butter is melted, stir in the pressed garlic.
  • Immediately, add the shrimp to the pan.
  • Cut the lime in half and squeeze each half into the pan over the shrimp.
  • Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
  • Saute the shrimp for 5 to 8 minutes or until they begin to brown.
  • Be sure to cook both sides of all the shrimp.

LIME GARLIC SHRIMP



Lime Garlic Shrimp image

"For a delicious meal in minutes, try this colorful combination," suggests Audrey Thibodeau of Mesa, Arizona. "I put water on to boil while I do some of the prep work, then cook the pasta while I stir-fry the shrimp and veggies. This entree is terrific with garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 package (7 ounces) thin spaghetti
4 garlic cloves, minced
2 tablespoons reduced-fat margarine
1 pound uncooked medium shrimp, peeled and deveined
1 package (6 ounces) frozen snow peas, thawed
1 medium sweet red pepper, julienned
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
Pepper to taste
1/4 cup white wine or reduced-sodium chicken broth
1 tablespoon lime juice
1/2 cup grated nonfat Parmesan cheese topping (no substitutes)
1/4 cup fat-free milk
1/2 teaspoon grated lime zest

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a skillet, saute garlic in margarine for 1 minute. Add the shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp-tender. Add wine or broth and lime juice. Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime zest. Serve shrimp mixture over spaghetti.

Nutrition Facts : Calories 407 calories, Fat 7g fat (0 saturated fat), Cholesterol 176mg cholesterol, Sodium 447mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS



Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 12

1 large egg
2/3 cup beer
1 1/2 teaspoons baking powder
3/4 cup all-purpose flour, divided
2 cups flaked coconut
24 large shrimp, peeled and deveined, tails on
2 to 3 tablespoons vegetable oil, preferably canola
1/3 cup roasted garlic, divided
2 beefsteak tomatoes, chopped
2 tablespoons fresh lime juice
1 teaspoon curry powder
Salt and freshly ground black pepper

Steps:

  • For the coconut shrimp:
  • In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
  • Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
  • For the garlic coulis:
  • In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
  • Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW



Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw image

Categories     Shellfish

Number Of Ingredients 19

2 tablespoons Oil
2 tablespoons Water
1/2 cup Chopped green onions
1/2 cup Cilantro leaves
3 cloves Garlic
1/2 teaspoon Salt
2 Limes - juice
1/2 cup Sour cream
1 pound Shrimp
1 teaspoon Chili powder
1 teaspoon Cumin
1/4 teaspoon Cayenne pepper (more or less to taste)
3 cups Green cabbage - shredded
8 Corn tortillas
2 Avocadoes
1 cup Cheese - Mexican three cheese
1 Lime wedges (for serving)
1 teaspoon Southwestern seasoning / rub
1/4 cup Cilantro leaves (for serving)

Steps:

  • For the garlic cilantro lime sauce: Combine oil, water, green onions, cilantro, garlic, salt, lime juice in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices (cumin, chili powder, Southwestern rub). Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  • Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  • To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cheese, cilantro, cayenne pepper and lime wedges.
  • **For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix / rub. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.

GARLIC LIME BACON-WRAPPED SHRIMP



Garlic Lime Bacon-Wrapped Shrimp image

This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.

Provided by ElizabethKnicely

Categories     Pork

Time 1h30m

Yield 2 main dish servings, 2 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
1/4 tablespoon lime juice
1 garlic clove, minced
salt, to taste
pepper, to taste
10 cooked medium shrimp, shelled and deveined
5 slices pepper bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1 avocado, peeled and diced (optional)
1 lime, cut into wedges (optional)

Steps:

  • Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
  • Preheat an indor electric grill for medium-high heat.
  • Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Nutrition Facts : Calories 620.2, Fat 63.9, SaturatedFat 10.1, Cholesterol 51.4, Sodium 340.7, Carbohydrate 6.5, Fiber 0.9, Sugar 3, Protein 7.7

GARLIC LIME BACON-WRAPPED SHRIMP



Garlic Lime Bacon-Wrapped Shrimp image

This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.

Provided by CulinaryCutie

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 26m

Yield 10

Number Of Ingredients 9

½ cup vegetable oil
¼ tablespoon lime juice
1 clove garlic, minced
salt and pepper to taste
10 cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1 avocado - peeled, pitted and diced
1 lime, cut into wedges

Steps:

  • Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
  • Preheat an indoor electric grill for medium-high heat.
  • Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 3.2 g, Cholesterol 14.8 mg, Fat 16 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 250.9 mg, Sugar 0.6 g

GARLIC LIME SHRIMP



Garlic Lime Shrimp image

Make and share this Garlic Lime Shrimp recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup butter
2 tablespoons fresh lemon juice
2 1/2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon white sugar
1 teaspoon lime peel, grated
1 pinch cayenne or 1 pinch pepper, to taste
10 large uncooked shrimp, in shells
2 tablespoons parsley, chopped fresh or 2 tablespoons dried parsley

Steps:

  • Melt butter in a medium-heave skillet over medium heat.
  • Mix in the next six ingredients.
  • Sauté for 30 seconds and add shrimp.
  • Sauté shrimp until they are opaque in centre, about 3 minutes, turning occasionally.
  • Stir in parsley and serve over rice or pasta.

Tips:

  • Use fresh, large shrimp: This will ensure that your shrimp are plump and juicy.
  • Marinate the shrimp in a mixture of garlic, lime juice, olive oil, and salt and pepper: This will help to flavor the shrimp and make them more tender.
  • Cook the shrimp over medium-high heat: This will help to prevent the shrimp from overcooking.
  • Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque: Overcooking will make the shrimp tough and chewy.
  • Serve the shrimp immediately with your favorite sides: Such as rice, vegetables, or a salad.

Conclusion:

This garlic lime shrimp recipe is a quick, easy, and delicious way to enjoy shrimp. The shrimp are marinated in a flavorful mixture of garlic, lime juice, olive oil, and salt and pepper, then cooked over medium-high heat until they are pink and opaque. The shrimp can be served with a variety of sides, such as rice, vegetables, or a salad. This recipe is sure to be a hit with your family and friends!

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