Shrimp in Spicy Lime Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About ½ cup lime juice (4 to 6 limes)
- ¼cup sugar
- 1½teaspoons salt, more to taste
- 2tablespoons neutral oil, like canola or grape seed
- 1teaspoon minced garlic
- ½teaspoon crushed red chile flakes, or to taste
- 1½pounds peeled shrimp, or 3 pounds head-on shrimp, left unpeeled
- Minced cilantro, for garnish
Nutritional analysis per serving (4 servings)
265 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 34 grams protein; 519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about ¼ cup of liquid in the skillet, and it should be syrupy.
- Step 2
Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.
Private Notes
Comments
Great recipe. Just a little too sweet for our taste; we prefer tangy. Next time I'll use half as much sugar,
Very good recipe! I added fresh ginger to the minced garlic and a serrano chili instead of the red chili flakes, just because I love those 2 ingredients.
Made exactly as written. It was okay, but nothing I'd make again. It was fairly one-dimensional and way too much sugar. Consider adding a little fish sauce or soy sauce, or finding a better recipe. This was okay once but I won't make it again.
I was pretty disappointed in this, way too sweet and I agree with others, somehow it was flat even with the garlic and pepper flakes. Wondering also if perhaps my frozen shrimp were the bigger culprit, as the overall flavor was like a saccharine coated, lime-infused fish tank.
Love this dish! So easy and rich. I use honey or agave instead of sugar and coconut oil which compliment the lime and garlic so we’ll.
We added honey to reduce the acidity and had it over frisee instead of rice.