If you’re craving a dish that’s bursting with zesty brightness, a little smoky heat, and tender seafood goodness, this Baked Chili Lime Shrimp Recipe is an absolute game-changer. Perfectly marinated shrimp baked to juicy perfection deliver a flavor punch that’s equal parts tangy, spicy, and buttery rich—making it a quick, crowd-pleasing option whether you’re cooking for two or looking to impress guests. Once you try this recipe, you’ll be amazed at how such simple ingredients come together to create a dish that’s bold, fresh, and incredibly satisfying.
Ingredients You’ll Need
The beauty of this Baked Chili Lime Shrimp Recipe lies in its simplicity—a handful of fresh, vibrant ingredients combine to create layers of flavor, each playing a critical role. From the brightness of lime zest and juice to the slow-building warmth of chili powder and optional cayenne, everything packs a punch. Even the butter and garlic work their magic, ensuring every bite is luscious and aromatic.
- Shrimp (1 pound, peeled and thawed): Choose medium to large shrimp (31-40 count) for the perfect bite size and texture.
- Olive oil (1/2 tablespoon): Helps coat the shrimp and brings a subtle fruitiness that marries well with spices.
- Lime juice and zest (from 1 lime): Adds a fresh, tangy zing that brightens the whole dish.
- Garlic (5-6 cloves, minced): Brings aromatic depth and savoriness to the marinade.
- Chili powder (1/2 tablespoon): Gives a smoky warmth that is the backbone of this flavor profile.
- Cayenne pepper (optional, to taste): For those who like it fiery, just a pinch adds a fantastic kick.
- Salt and pepper (to taste): Essential seasonings that enhance all the other ingredients.
- Butter (2 tablespoons): Adds richness and helps the shrimp cook up tender and moist.
- Fresh cilantro or parsley (chopped, to taste): A fresh herbal finish that balances the spice and lime.
How to Make Baked Chili Lime Shrimp Recipe
Step 1: Preheat the Oven
Before diving into the marinade, set your oven to 400°F and adjust the rack to the middle position. This ensures your shrimp cook evenly and achieve that perfect tender texture without drying out.
Step 2: Marinate the Shrimp
Place the thawed and peeled shrimp into a large Ziploc bag, then add olive oil, lime juice and zest, minced garlic, chili powder, cayenne pepper if using, and salt and pepper. Seal the bag and gently toss to coat every shrimp with the fragrant marinade. Pop the bag into the fridge for 10 minutes—this quick marination infuses the shrimp with maximum flavor without any fuss.
Step 3: Arrange and Add Butter
Once marinated, pour the shrimp and all the marinade into a baking dish. Cut the butter into small pieces and evenly distribute it on top of the shrimp. The butter will melt during baking, creating a rich, silky sauce that complements the spicy and citrusy notes beautifully.
Step 4: Bake to Perfection
Bake the shrimp for 12 to 15 minutes, checking that they turn pink and opaque. Be mindful not to overcook as shrimp cook quickly and can become rubbery if left too long. When done, remove from the oven and get ready for that final flourish.
Step 5: Garnish and Serve
Sprinkle chopped fresh cilantro or parsley generously over the baked shrimp. This adds a vibrant, herbal contrast to the heat and citrus, making every bite burst with fresh flavor.
How to Serve Baked Chili Lime Shrimp Recipe
Garnishes
Fresh herbs like cilantro or parsley are an essential finishing touch, but you can also add thinly sliced green onions or a sprinkle of toasted sesame seeds for extra texture and flavor pops. A wedge of lime on the side lets everyone personalize their heat and zing intensity.
Side Dishes
This shrimp pairs incredibly well with fluffy white rice, creamy quinoa, or even a crisp simple salad to keep things light. For a heartier meal, garlic mashed potatoes or roasted veggies work perfectly to soak up the buttery sauce.
Creative Ways to Present
Serve the shrimp over warm tortillas with avocado slices and a dollop of sour cream for a quick shrimp taco night. Or lay them on a bed of zoodles (zucchini noodles) for a refreshing low-carb option. No matter how you plate it, this recipe shines bright.
Make Ahead and Storage
Storing Leftovers
You can store leftover Baked Chili Lime Shrimp in an airtight container in the refrigerator for up to two days. The flavors intensify overnight, making leftovers just as delicious chilled or gently warmed.
Freezing
While shrimp freeze well, freezing this particular recipe after baking can affect the texture slightly. For better results, freeze uncooked marinated shrimp in a sealed bag for up to one month, then bake fresh when ready.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave with a splash of water to keep shrimp tender and juicy. Avoid high heat to prevent them from becoming tough and rubbery.
FAQs
Can I use frozen shrimp straight from the freezer?
It’s best to thaw shrimp fully before marinating and baking to ensure even cooking and proper absorption of the marinade flavors.
How spicy is this Baked Chili Lime Shrimp Recipe?
The spice level is moderate by default but can be adjusted with cayenne pepper depending on your heat preference. Start small and add more if you love it hot.
Can I substitute lime with lemon?
Lime provides a distinct citrus brightness that pairs wonderfully with chili powder, but lemon can work in a pinch, offering a slightly different but still fresh flavor.
What is the best way to peel shrimp?
Use your fingers or a small paring knife, starting from under the legs where the shell is looser, then gently pull the shell away. Don’t forget to remove the vein for the best eating experience.
Is this recipe good for grilling instead of baking?
Absolutely! The marinade is perfect for grilled shrimp too. Just thread the shrimp onto skewers and grill each side for 2-3 minutes until pink and cooked through.
Final Thoughts
This Baked Chili Lime Shrimp Recipe is one of those fantastic dishes that quickly becomes a favorite because it’s simple, fast, and packed with flavor that hits every craving perfectly. Whether you’re cooking a weeknight supper or entertaining friends, trust me—you’ll want to keep this recipe handy. Give it a try, and get ready to fall in love with shrimp all over again!
Print
Baked Chili Lime Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Baked Chili Lime Shrimp recipe offers a quick and flavorful dish featuring succulent shrimp marinated in a zesty blend of lime juice, garlic, and chili spices, then baked to perfection. With a hint of heat and a burst of citrus, it’s perfect for a healthy weeknight dinner or a tasty appetizer.
Ingredients
Shrimp Marinade
- 1 pound shrimp (31–40 count size, thawed and peeled)
- 1/2 tablespoon olive oil
- Juice and zest of 1 lime
- 5–6 cloves garlic, minced
- 1/2 tablespoon chili powder
- Cayenne pepper, to taste (optional)
- Salt and pepper, to taste
Finishing
- 2 tablespoons butter
- Fresh cilantro or parsley, chopped, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and adjust the oven rack to the middle position to ensure even cooking of the shrimp.
- Marinate shrimp: Place the shrimp in a large Ziploc bag along with olive oil, lime juice and zest, minced garlic, chili powder, cayenne pepper (if using), salt, and pepper. Seal the bag and gently shake to coat the shrimp evenly. Refrigerate and marinate for 10 minutes to allow flavors to infuse.
- Prepare for baking: Transfer the marinated shrimp and all the marinade into a baking dish. Cut the butter into small pieces and distribute them evenly across the shrimp for added richness and flavor during baking.
- Bake shrimp: Place the baking dish in the preheated oven and bake for 12 to 15 minutes until the shrimp are pink, opaque, and cooked through. Be careful not to overcook to maintain a tender texture.
- Garnish and serve: Remove the shrimp from the oven and immediately sprinkle with freshly chopped cilantro or parsley. Serve hot as a main dish or appetizer.
Notes
- Use medium to large shrimp (31-40 count) for best texture and flavor.
- Adjust cayenne pepper to your preferred spice level or omit for milder taste.
- To prevent overcooking, check shrimp at 12 minutes and remove as soon as they turn pink and opaque.
- This dish pairs well with rice, quinoa, or a crisp salad for a balanced meal.
- For a dairy-free option, omit butter or substitute with a plant-based alternative.
