If you need a quick and tasty way to cook shrimp, this is it. Just three ingredients and 15 minutes, and you’ve got something delicious. The Chile Lime Seasoning from Trader Joe’s gives the shrimp a perfect kick of spice and citrus.
You can enjoy it in tacos, on rice, in a salad, or straight off the pan. It’s simple, fast, and packed with flavor. No fancy steps—just good food, made easy.
TJ’s Chile Lime Shrimp Recipe
Equipment
- Mixing bowl (for marinating)
- Non-stick pan or skillet
- Tongs or spatula
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 Tbsp Trader Joe’s Chile Lime Seasoning
- 2 Tsp Olive oil
Instructions
- Marinate the ShrimpIn a mixing bowl, combine the shrimp with Chile Lime Seasoning and olive oil. Toss until evenly coated and let it sit for 5 minutes to absorb the flavors.
- Heat the PanPlace a non-stick pan over medium heat and let it warm up for 1 minute.
- Cook the ShrimpAdd the shrimp to the pan in a single layer. Cook for 4 minutes on one side, then flip and cook for another 4 minutes until pink and fully cooked.
- Serve & EnjoyRemove from heat and serve in tacos, over rice, in a salad, or enjoy them on their own!
Video
Notes
- Don’t overcook the shrimp – they become rubbery quickly. As soon as they turn pink and curl up, they’re done.
- For extra char, use a cast-iron skillet instead of a non-stick pan.
- Like it spicier? Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Prefer grilling? Skewer the shrimp and grill for 2–3 minutes per side.
How to Pick the Best Shrimp?
If you want the best shrimp, fresh is great, but frozen is usually just as good (sometimes even better).
Most shrimp at the store were frozen at some point, so don’t stress too much. Just make sure:
- If buying fresh: It should smell like the ocean, not like ammonia or anything funky. The shells should be firm, not slimy.
- If buying frozen: Look for raw, deveined shrimp with the shells on. Avoid bags with a ton of ice crystals (that means freezer burn).
Wild-caught vs. farmed?
Wild-caught usually has better flavor, but farmed is cheaper and more available. Get what fits your budget.
Size matters too. For this recipe, medium to large shrimp (around 21-30 per pound) work best—big enough to hold flavor but still cook fast.
Can You Grill Shrimp Instead?
Yep, and it’s a damn good idea. Grilling adds a smoky char that makes the chile lime flavor pop. Here’s how to do it right:
- Use skewers – Shrimp are small and can fall through the grates. Stick them on skewers for easy flipping.
- Oil the grill – Shrimp cook fast, and you don’t want them sticking. Brush the grates with oil before adding the shrimp.
- High heat, quick cook – Heat the grill to medium-high and cook the shrimp for 2-3 minutes per side. They’re done when they turn pink and slightly curled.
Grilled chile lime shrimp is perfect for tacos, salads, or just straight off the skewer. Try it.
The Best Sides to Serve with Chile Lime Shrimp
This shrimp goes with just about anything, but if you want a complete meal, here are some top choices:
- Rice (Cilantro Lime or Spanish Rice) – A solid base that soaks up all the good flavors.
- Black Beans or Pinto Beans – A classic combo that makes it more filling.
- Grilled Veggies (Peppers, Zucchini, Corn) – Adds color, crunch, and extra flavor.
- Tortillas – Turn it into tacos or burritos with guac, salsa, and cheese.
- Avocado or Guacamole – The creamy texture balances the spice.
- Mexican Street Corn (Elote) – If you’ve never had it, now’s the time.
Basically, stick with fresh, bold flavors that go with Mexican food, and you can’t go wrong. And if you are in for a proper dessert after, try some of the most popular Chinese treats.
How to Store and Reheat Leftovers
Shrimp is best fresh, but if you have leftovers, here’s how to keep them good:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: If you want to keep them longer, freeze them in a sealed bag for up to 2 months.
Reheating Tips (So They Don’t Get Rubbery)
- Stovetop (Best Method): Heat a pan over medium-low heat, add a little oil, and warm the shrimp for 1-2 minutes.
- Microwave (Not Ideal but Works): Cover the shrimp with a damp paper towel and microwave in 10-second bursts until warm.
- Oven (For Bigger Batches): Bake at 300°F for 5-7 minutes until heated through.
Don’t overheat them. Shrimp cook fast and dry out easily, so warm them just until hot.
Final Thoughts
That’s it—quick, easy, and packed with flavor. This Chile Lime Shrimp is proof that you don’t need a long list of ingredients or complicated steps to make something damn good. Whether you throw it in tacos, serve it over rice, or eat it straight off the pan, it’s a solid go-to meal.
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.