Best 15 Ginger Lime Shrimp Recipes

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Calling all shrimp lovers! Get ready to embark on a culinary journey with our tantalizing Ginger Lime Shrimp recipes. This collection features a variety of dishes that showcase the vibrant flavors of ginger and lime, creating a symphony of tastes that will ignite your taste buds. From zesty shrimp tacos to refreshing salads and sizzling stir-fries, these recipes offer a delightful range of options for any occasion. Whether you're hosting a casual gathering or impressing dinner guests, our Ginger Lime Shrimp dishes are sure to steal the show. So, gather your ingredients, prepare your palate, and let's dive into the world of delectable shrimp creations!

Let's cook with our recipes!

GINGER-SOY-LIME MARINATED SHRIMP



Ginger-Soy-Lime Marinated Shrimp image

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce (gluten-free, if desired)
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Steps:

  • Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  • Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

CUMIN-LIME SHRIMP WITH GINGER



Cumin-Lime Shrimp With Ginger image

These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds shrimp, peeled and deveined (16 to 20 shrimp)
1 teaspoon ground cumin
Kosher salt
3 tablespoons olive oil
1 1/2 teaspoons grated ginger
1 teaspoon grated garlic
Pinch of red-pepper flakes (optional)
1/4 cup lime juice
1 teaspoon lime zest
3 tablespoons roughly chopped cilantro
Flaky salt (optional)

Steps:

  • In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
  • Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
  • Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams

GINGER-LIME SHRIMP



Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
  • Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

BROILED SHRIMP WITH SPICY GINGER-LIME BUTTER



Broiled Shrimp with Spicy Ginger-Lime Butter image

Categories     Ginger     Broil     Lime     Shrimp     Summer     Bon Appétit

Yield Makes .2 servings; can be doubled

Number Of Ingredients 8

2 1/2 tablespoons butter
1 tablespoon minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 tablespoon fresh lime juice
1 teaspoon grated lime peel
1/2 pound uncooked large shrimp, peeled, deveined
1/4 cup chopped green onions
Lemon wedges

Steps:

  • Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.
  • Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad with Lime Ginger Dressing and Shrimp image

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad With Lime Ginger Dressing and Shrimp image

This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.

Provided by Kats Mom

Categories     < 15 Mins

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

2 tablespoons lime juice, freshly squeezed if possible
1 tablespoon seasoned rice wine vinegar
1 teaspoon fresh ginger, minced (more to taste)
1 small garlic clove, minced
salt, to taste
1 pinch cayenne
2 teaspoons sesame oil or 2 teaspoons walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 -16 cooked medium shrimp, peeled

Steps:

  • In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
  • Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7

SPICY SHRIMP WITH GINGER LIME QUINOA



Spicy Shrimp with Ginger Lime Quinoa image

Quick and easy broiled shrimp served on a bed of green-studded quinoa.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup quinoa, rinsed and drained
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lime
1-inch piece fresh ginger, peeled and finely grated
1/2 small jalapeno, finely chopped (seeds removed for less heat)
2 scallions, thinly sliced
1/3 cup fresh cilantro leaves, chopped
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1/4 to 1/2 teaspoon hot paprika

Steps:

  • Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
  • Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
  • Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

GINGER-SOY-LIME MARINATED SHRIMP



Ginger-Soy-Lime Marinated Shrimp image

This recipe courtesy of chef Bobby Flay. This marinade is versatile and can give any seafood or meat a delicious Asian flare!

Provided by Juenessa

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 piece fresh ginger, peeled and chopped (2-inch piece)
4 garlic cloves, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onion
1/4 cup peanut oil
1/4 teaspoon fresh coarse ground black pepper
2 lbs large shrimp, shells and tails on

Steps:

  • Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
  • Add the green onion and oil and blend until combined.
  • Season with black pepper, to taste.
  • Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  • Preheat a grill to high.
  • Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
  • Serve on brown paper bags, if desired.

Nutrition Facts : Calories 219.4, Fat 8.8, SaturatedFat 1.5, Cholesterol 172.8, Sodium 1678.2, Carbohydrate 8.6, Fiber 0.4, Sugar 4, Protein 26.3

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY



MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY image

Categories     Shellfish     Appetizer     Marinate     Quick & Easy

Yield 6-8 Appetizer servings

Number Of Ingredients 7

2 pounds of large cooked shrimp, tails removed
Juice of 2 limes
1 tablespoon Dijon mustard
1 teaspoon fresh ginger, grated fine
1 tablespoon honey
¼ cup Cilantro, chopped
1 scallion, white part, chopped

Steps:

  • Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

SPICY CHIPOTLE, LIME AND GINGER SHRIMP



Spicy Chipotle, Lime and Ginger Shrimp image

Make this shrimp on its own as an app, or add whole grain pasta for a filling, guilt-free dinner that packs a serious flavor punch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

1/3 cup packed brown sugar
2 tablespoons water
2 tablespoons grated gingerroot
3 cloves garlic, finely chopped
1 teaspoon chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons adobo sauce (from can of chipotle chiles)
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 lb uncooked large shrimp (21 to 30 count), peeled (with tail shells left on), deveined
1/4 teaspoon salt
1/4 cup chopped fresh cilantro

Steps:

  • In 1-quart saucepan, stir brown sugar and water. Cook over medium heat 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat. Stir in remaining marinade ingredients. Reserve 2 tablespoons marinade in medium bowl.
  • Pat shrimp dry; place in another medium bowl. Add remaining marinade and stir to coat. Let stand at room temperature to marinate 20 minutes, stirring occasionally.
  • Heat gas or charcoal grill. Spray grill basket (grill "wok") with cooking spray. Spoon shrimp into basket. Place basket on grill over medium-high heat. Cover grill; cook 4 to 5 minutes, stirring once, or until shrimp are pink. Transfer shrimp to medium bowl with reserved marinade. Sprinkle with 1/4 teaspoon salt and the cilantro; toss to thoroughly combine.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 0 g

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 16

For the dressing:
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
For the salad:
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • 1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk. 2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

OYSTERS WITH VIETNAMESE GINGER LIME SAUCE (OR SHRIMP)



Oysters With Vietnamese Ginger Lime Sauce (Or Shrimp) image

A wonderful sauce for oysters, can also be used with cooked chilled shrimp-nice change from regular shrimp cocktail sauce.

Provided by MarraMamba

Categories     Healthy

Time 10m

Yield 12 oysters

Number Of Ingredients 8

12 oysters or 1 lb cooked shrimp
1 teaspoon chopped garlic
2 fresh thai small chilies
3 tablespoons sugar
3 tablespoons minced ginger
2 tablespoons fresh lime juice
1/4 cup fish sauce
3 tablespoons water

Steps:

  • Place the garlic, chilies and sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine.
  • Set aside for 15 minutes before serving. Drizzle over oysters or shrimp.

TIGER SHRIMP WITH LIME, GINGER, AND MUSTARD SEEDS



Tiger Shrimp With Lime, Ginger, and Mustard Seeds image

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I've used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.

Provided by Anjali Pathak

Categories     Dinner     Shrimp     Shellfish     Seafood     Curry     Chile Pepper     Quick and Healthy     Healthy     Cinnamon     Ginger     Honey     Cilantro     Lime     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 14

2 tbsp vegetable oil
1 cinnamon stick
1 tsp black mustard seeds
1 tsp ground turmeric
1/2 tsp black peppercorns, crushed with a pestle and mortar
20 fresh curry leaves (optional)
2 scallions, finely sliced
1 fresh red chile, finely sliced
1 tbsp peeled and julienned fresh ginger
20 raw jumbo shrimp, shells removed but tails left on, deveined
Good pinch of sea salt
Good drizzle of honey
2 tbsp roughly chopped cilantro
Juice of 1/2 lime, to taste

Steps:

  • Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
  • Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through-and it won't take long, only a few minutes on each side-drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.

GINGER-SOY-LIME MARINATED SHRIMP



GINGER-SOY-LIME MARINATED SHRIMP image

Categories     Shellfish

Yield 8 servings

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Steps:

  • Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

GINGER-SOY-LIME- MARINATED SHRIMP



GINGER-SOY-LIME- MARINATED SHRIMP image

Number Of Ingredients 10

2 large shallots, peeled and chopped
1 2-inch piece fresh ginger, peeled and chopped
4 cloves garlic, peeled and smashed
3/4 cup soy sauce
1/2 cup fresh lime juice, from about 4 large limes
2 Tbs. sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp. coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Steps:

  • Place shallots, ginger, garlic, soy sauce, lime juice and sugar in a blender, and blend until smooth. Add the green onions and oil, and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over them, and let sit at room temperature for 20 minutes. Preheat grill to high. Remove shrimp from the marinade and place in a single layer on a grill pan. Set on grill; cook for 1 1/2 to 2 minutes per side, turning shrimp once. (Or, shrimp can be pan-cooked: Heat 2 Tbs. canola oil in a non-stick sauté pan over medium-high heat. Add shrimp to pan and sauté for 2 to 3 minutes, until pink and done.) To serve: Transfer shrimp to one large platter -- or 8 salad plates -- as a peel-and-eat appetizer.

Tips:

  • Choose the right shrimp: Opt for medium-sized shrimp (21-25 count per pound) with the shells on. This size cooks quickly and evenly, and the shells add flavor to the dish.
  • Make sure your shrimp is properly deveined: Deveining removes the digestive tract from the shrimp, which can be gritty and unpleasant to eat. You can easily devein shrimp using a sharp knife or kitchen shears.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook it. Overcooked shrimp becomes tough and rubbery. Cook the shrimp for just a few minutes per side, or until it turns pink and opaque.
  • Use fresh lime juice: Fresh lime juice adds a bright, citrusy flavor to the dish. Avoid using bottled lime juice, as it doesn't have the same flavor.
  • Don't skimp on the ginger: Ginger is a key ingredient in this dish, so don't be afraid to use a generous amount. Fresh ginger has the best flavor, but you can also use ground ginger if you don't have any fresh ginger on hand.
  • Serve the shrimp immediately: Ginger lime shrimp is best served immediately after it is cooked. The shrimp will become tough and rubbery if it sits for too long.

Conclusion:

Ginger lime shrimp is a quick and easy seafood dish that is perfect for a weeknight meal. It's also a great dish to serve at parties or gatherings. The shrimp is cooked in a flavorful sauce made with ginger, lime juice, and garlic. The sauce is slightly sweet and tangy, with a hint of heat. The shrimp is served over rice, and it can be garnished with fresh cilantro or green onions.

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