Smoky Lime Garlic Shrimp. Garlic Lime Shrimp Recipe photo by Taste of Home. This tangy, smoky, garlic shrimp marinade makes a great shrimp taco seasoning. Though you could eat the garlic lime shrimp on its own, it's even better tucked into a warm tortilla and loaded with your favorite toppings.
These shrimp tacos are fast, easy, and give me. Perfect for backyard parties or neighborhood potlucks, these Garlic Shrimp Lime Skewers are simple to whip up, but taste luxurious. Fresh squeezed lime juice adds a splash of tanginess that's sure to keep your taste buds on their toes! You can cook Smoky Lime Garlic Shrimp using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Smoky Lime Garlic Shrimp
- It’s 1/4 tsp of smoked paprika.
- You need 1 of Lime (squeezed for juice).
- It’s 1 clove of crushed garlic.
- Prepare 1 tsp of Red Pepper Flakes.
- It’s 3 tbsp of grapeseed oil.
- You need 2 lbs of Raw, Peeled & Deveined Shrimp.
- It’s 2 tbsp of butter.
- Prepare of Braggs Amino Acids.
- It’s of White Pepper.
This quick and easy Garlic Lime Shrimp recipe has great flavor for minimal effort. Serve on its own as a low carb meal, or serve over hot rice. This Garlic Lime Shrimp recipe is quite unique, and very good. Garlic Honey Lime Shrimp – garlicky, sweet, sticky skillet shrimp with fresh lime.
Smoky Lime Garlic Shrimp instructions
- Marinate shrimp in a ziploc bag. Combine 1 tbsp oil, paprika, lime juice, garlic and red pepper flakes in bowl. Mix well and pour over the shrimp in the bag. Let it sets in the refrigerator for 30 minutes..
- Then heat a saucepan with 2 tbsp oil over medium heat. Take the shrimp out the bag and put in the saucepan to cook. You can throw away the marinade. Within the first 5 minutes add 2 tbsp butter then continue to cook another 5 minutes or until shrimp is pink..
- Once the shrimp is done you can put over rice.
Shrimp is so versatile and delicious, and this garlic honey lime shrimp recipe is no exception. Because I have to say the lime juice was the star of the show for me. I'm doing this on a cast iron skillet so there's caramelized bits from the honey we can rub the shrimp into later to give it a blackened, smoky look. I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers.