Chili Lime Shrimp

Serving size:


    • 1⁄4 c
    • lime juice, from 2-3 fresh limes
    • 2 clv
    • garlic, sliced
    • 1
    • large jalapeno, diced
    • 1⁄4 t
    • sea salt
    • 1 c
    • canola oil
    • 1 lb
    • easy-peel shrimp with the shell on
10 minutes
Ready in
10 minutes


Serve as the main attraction or a great appetizer.

Michael Paynic for The Wedge Co-op, Minneapolis from the Co-op Advantage Program


In a food processor, process lime juice, garlic, jalapeno and salt until smooth. Slowly add oil until emulsified. Pour marinade over shrimp in a bowl and marinate, covered, in the refrigerator for 30-60 minutes, turning occasionally. Remove shrimp from marinade and add to a hot skillet or grill. Cook shrimp for 2 minutes on each side. Season with salt to taste.


If you don't have a food processor, use a blender to make the marinade, or simply mince the dry ingredients very finely and pulverize together using a mortar and pestle or on a cutting board, using the flat side of a heavy knife and then blend with the lime juice and oil in a sealed jar.