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Chili Lime Shrimp (Gluten-Free, Paleo, Whole-30)

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Busy weeknights, long days and little energy to throw together a healthy dinner once you get home – sound about right? Well, this Paleo + Whole30 chili lime shrimp is a quick and easy dinner, made in just 20 minutes! It’s also versatile and can be paired in many ways for a complete healthy meal.

We love making this Paleo + Whole30 cilantro lime shrimp because it can be paired with just about any veggies and greens to make a complete and balanced meal. And it’s a quick and easy meal to throw together on a busy weeknight! You can toss any greens and veggies you have on hand to make a salad and top it with this chili lime shrimp. Or you could add greens and some white rice together in a bowl and top that with the shrimp.

Further Food Commentary:

These high protein, low carb shrimp are perfect for any occasion! Olive oil is what provides this recipe with a good amount of monounsaturated fat (what everyone likes to call the "good fat"), which has been shown to help protect against heart disease and fight inflammation. With only 2g saturated fat and 0g trans fat, it is safe to say these shrimp are a lot more good than bad (fat)! The versatility of this dish is also great - add or subtract any of the spices from the marinade and/or sauce to create the perfect flavor profile for you!

By Liz Lederman
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Chili Lime Shrimp (Gluten-Free, Paleo, Whole-30)

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:10 minutes
  • Servings: 4

Ingredients

1 pound of shrimp, peeled and deveined
For the marinade:
1 lime, juice of
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
For the sauce (optional):
1/2 avocado, pitted and peeled
2/3 cup cilantro
2 limes, juice of
1 tsp chili powder

Instructions

  1. In a small bowl, whisk together the marinade ingredients. Place the shrimp in a shallow bowl or zip-top bag and pour the marinade over the shrimp, tossing to coat. Set aside to marinate while you prep the sauce.
  2. For the sauce, combine all of the sauce ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve.
  3. Heat a large skillet over medium heat and add in some avocado, olive or coconut oil. Once hot, add the shrimp and cook for 2-3 minutes per side, until the shrimp is pink and cooked through. Alternatively, you could place the shrimp on skewers and cook on the grill.
  4. Serve shrimp drizzled with the sauce. Serve over greens as a salad, over rice or cauliflower rice or in taco shells!
In a small bowl, whisk together the marinade ingredients. Place the shrimp in a shallow bowl or zip-top bag and pour the marinade over the shrimp, tossing to coat. Set aside to marinate while you prep the sauce. For the sauce, combine all of the sauce ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve. Heat a large skillet over medium heat and add in some avocado, olive or coconut oil. Once hot, add the shrimp and cook for 2-3 minutes per side, until the shrimp is pink and cooked through. Alternatively, you could place the shrimp on skewers and cook on the grill. Serve shrimp drizzled with the sauce. Serve over greens as a salad, over rice or cauliflower rice or in taco shells!

Nutrition Information

Per Serving: Calories: 210; Total Fat: 13 g; Saturated Fat: 2g; Monounsaturated Fat: 9 g; Polyunsaturated Fat: 2 g; Cholesterol: 173 mg; Sodium: 792 mg; Potassium: 207 mg; Carbohydrate: 8 g; Fiber: 3 g; Sugar: 2 g; Protein: 29 g

Nutrition Bonus:

Vitamin C: 34%; Vitamin A: 19%; Iron: 20%; Calcium: 12%

Sprinkle on an anti-inflammatory kick with Further Food Daily Turmeric Tonic!

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Erica Winn Contributor
Real Simple Good
email
realsimplegood@gmail.com

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3 thoughts on “Chili Lime Shrimp (Gluten-Free, Paleo, Whole-30)”

  1. Luisa Soares

    I made this recipe for lunch and I must say it is gorgeous! I served it with cauliflower rice as you suggest and I loved it! Thank you so much for wonderful and healthy recipes.

    Reply ↓
  2. gretchen fermann

    I made this tonight and it was delicious! Maybe my limes weren’t juicy enough but my sauce turned out more like guacamole, yummy but thick.

    Reply ↓
    1. realsimplegood Post author

      So glad you liked the recipe! If you want to thin out the sauce next time, just add some water to the blender (1 tbsp at a time) until it reaches your desired consistency.

      Reply ↓

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