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Roasted Shrimp With Chili-Lime Sauce for #SundaySupper

September 30, 2012 By Renee 35 Comments

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Roasted Shrimp With Chili-Lime Sauce

Hooray for a short list of ingredients! I’m sure you feel that way sometimes when searching for something to cook. I have those times too. It is usually on a very busy day or when the pantry is bare. There are the times I entertain too. Preparing a spread of food for guests sure can make for a large grocery list. Roasted shrimp with chili-lime sauce can be an appetizer or a main dish served with a salad or sides. And it only has a few ingredients.

Roasting shrimp really brings out the flavor. It is the method I use most often to cook shrimp. Boiling or grilling is good for certain dishes. Boiled or steamed is best for shrimp arnean. Grilling is for when I am serving it with other grilled foods. No matter which way you cook shrimp, it is important not to cook it too long or it will be tough and/or rubbery.

The chili-lime sauce can be more or less spicy. It depends on how much chili powder you use. The recipe has 1/2 to 1 teaspoon and you can adjust to your taste. You could experiment and try different chili powders like ancho or a mix of other spices instead regular chili powder. The sauce base of butter and lime juice makes for a wide variety of options.

Are you wanting more recipes with a few ingredients? How about 5 or less? (Not counting salt, pepper, or water). The Sunday Supper team has put together a great big list for you. Check it out:

Breakfast, Starters, Butters and Jams:

  • Pa Jun or Korean Scallion Pancakes – Kimchi Mom
  • Homemade Instant Oatmeal – Home Cooking Memories
  • GlutenFree Apricot Bacon Onion and Cheese Spread or Dip – Cooking Underwriter
  • Caprese Bites – My Catholic Kitchen
  • So Simple Pizza Puffs – Hip Foodie Mom
  • Toast Topper #11: Allspice Peach Butter – What Smells So Good?
  • Broccoli and Feta Frittata – Kwistin’s Favorites
  • Strawberry Balsamic Jam – The Messy Baker Blog

Main Dishes:

  • Fresh Basil and Tomato Pasta – I Run For Wine
  • Gulasch – Galactosemia in PDX
  • Spaghetti with Kale and Sausage – Dinners, Dishes and Desserts
  • Appley Kielbasa – The Meltaways
  • Shrimp Stuffed Potatoes – Juanita’s Cocina
  • Hawaiian Chicken Sandwiches – Supper for a Steal
  • Sun Dried Tomato and Sausage Pasta – Small Wallet Big Appetite
  • Pork Loin with Port Shallot Sauce – Vintage Kitchen Notes
  • Chipotle Honey Lime Pork Tenderloin – Hezzi-D’s Books and Cooks
  • Crockpot Chicken Tacos – The Hand That Rocks The Ladle
  • Roasted Shrimp With Chili-Lime Sauce – Magnolia Days
  • Peanut Butter Noodles – In the Kitchen with Audrey
  • Soy, Orange Juice and Red Wine Marinated Flank – That Skinny Chick Can Bake
  • Beef Tenderloin with Stilton Pecan Butter – Noshing With The Nolands
  • Herbed Butter Pork Chops – Brie’s Bites
  • Creamy Ham Linguine – The Daily Dish Recipes
  • Pesto, Tomato & Feta Pizza – Momma’s Meals
  • Quick Black Bean Burritos – Diabetic Foodie
  • Lumachine with Fresh Parmesan and Sun-Dried Tomato Sauce – Mama’s Blissful Bites
  • Stuffed Shells – Cravings of a Lunatic
  • Potato Kugel – From Fast Food to Fresh Food
  • Garlic Butter Fried Rice – My Trials in the Kitchen
  • Goat Cheese Alfredo – Family Foodie
  • Roasted Moroccan Rack of Lamb – Maroc Mama
  • Sweet and Nutty Twice Baked Sweet Potatoes – Mama.Mommy.Mom.
  • Baked Sweet Potato with Maple-Jalapeno – Comfy Cuisine
  • Freezable Bacon Egg and Cheese Sandwiches – Big Bear’s Wife
  • Grilled Polenta Cakes – Lovely Pantry

Desserts:

  • Nutella Ice Cream – Shockingly Delicious
  • Fresh Mint Ice Cream with Mint M&M’s – The Girl in the Little Red Kitchen
  • Grilled Mango Parfait with Greek Yogurt & Silvered Almonds – Sue’s Nutrition Buzz
  • Honey Macaroons – Pippis In the Kitchen Again
  • Strawberry Frozen Yogurt – Damn Delicious
  • Homemade Caramel Sauce – Chocolate Moosey
  • Easy Chocolate Chilli Fudge – Soni’s Food for Thought
  • White-Chocolate Raspberry Puff Pastry Doughnuts – The Weekend Gourmet
  • Easy No Bake Peanut Butter Chocolate Bars – In The Kitchen With KP
  • Chocolate-Caramel Ice Cream – Basic N Delicious
  • Pumpkin and Chocolate Swirl Cheesecake – Baker Street
  • Peanut Butter Cup Popcorn – Mom’s Test Kitchen

Beverages:

  • Five Most Food Friendly Wines – ENOFYLZ Wine Blog

What a list to keep! Did you bookmark this page? You better do that now because you know it is something to save. I’m glad I have it to refer back to when I’m looking for five ingredient dishes.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.

Roasted Shrimp With Chili-Lime Sauce
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Roasted Shrimp With Chili-Lime Sauce

A recipe for roasted shrimp coated with a buttery and spicy chili-lime sauce.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Renee

Ingredients

  • 1 pound medium shrimp peeled and deveined
  • Olive oil
  • Salt
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons fresh lime juice
  • 1/2 to 1 teaspoon chili powder

Instructions

  1. Preheat the oven to 375 degrees F. Place the shrimp on a baking sheet and drizzle with olive oil. Season shrimp with salt. Toss to coat the shrimp evenly with oil. Bake for 5 to 7 minutes until shrimp are cooked through (do not over cook).
  2. In a medium bowl, combine melted butter, lime juice and chili powder. Add the cooked shrimp and stir to coat shrimp. Serve and enjoy!

Recipe Notes

A recipe for roasted shrimp coated with a buttery and spicy chili-lime sauce.

Recipe adapted from My Recipes.

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188 Shares

Filed Under: Meat and Seafood Tagged With: lime, recipe, sauce, shrimp

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Comments

  1. Baker Street says

    September 30, 2012 at 6:10 am

    I totally agree. Roasting shrimp does really bring out the flavor and the chili lime sauce is just perfect here, Renee!

    Reply
  2. Paula @ Vintage Kitchen says

    September 30, 2012 at 6:54 am

    Roasting is a great way of cooking. This flavors are wonderful Renee! Have a great Sunday!

    Reply
  3. Faye Leong says

    September 30, 2012 at 8:48 am

    Thanks for sharing for another great way of preparing shrimps, love you used lime and chili for sauce!

    Reply
  4. Eileen Gross | Wine Everyday says

    September 30, 2012 at 9:02 am

    Wow! add some toothpicks & you’ve got a great easy appetizer! How are these cold? I’m just going to have to make these to find out!
    Cheers!

    Reply
    • Renee says

      October 1, 2012 at 8:27 am

      I did not try them cold. I did however re-warm them a couple of days later and they were great. So they are a nice make-ahead dish too.

      Reply
  5. Jen @ Juanita's Cocina says

    September 30, 2012 at 9:45 am

    The chile and lime have me drooling! Gorgeous photos too!

    Reply
    • Renee says

      October 1, 2012 at 8:27 am

      Thanks Jen!

      Reply
  6. adam @unorthodoxepicure says

    September 30, 2012 at 10:02 am

    Looks wonderful! I’m imagining a side of buttered rice with those gorgeous shrimp. Mmm..

    Reply
    • Renee says

      October 1, 2012 at 8:28 am

      Oh yes, buttered rice would be a great match since butter is in this recipe.

      Reply
  7. Soni says

    September 30, 2012 at 11:11 am

    Love how easy and flavorful your shrimp recipe is :)Love the addition of chilli powder and lime juice.Tangy, spicy and delicious 🙂

    Reply
  8. Family Foodie says

    September 30, 2012 at 1:07 pm

    I love shrimp and this recipe is now on my must try list. YUM

    Reply
  9. Dorothy at ShockinglyDelicious says

    September 30, 2012 at 1:13 pm

    Well….just plain YUM!

    Reply
  10. Tara Noland says

    September 30, 2012 at 1:13 pm

    I love shrimp and I can almost taste those right now. Lovely!!

    Reply
  11. Beate says

    September 30, 2012 at 2:20 pm

    This sounds, and looks so, so good. I love shrimp!!!!

    Reply
  12. Lane @ Supper for a Steal says

    September 30, 2012 at 2:30 pm

    I love simple shrimp dishes like this! Shrimp is perfect for nights when you need a quick dinner.

    Reply
    • Renee says

      October 1, 2012 at 8:29 am

      I agree. Shrimp cook so fast dinner is ready in no time.

      Reply
  13. Karen Hartzell says

    September 30, 2012 at 2:36 pm

    Mmmmmm….shrimp! I’d be making these and throwing them in some fresh tortillas for shrimp tacos! Can’t wait to try this!

    Reply
    • Renee says

      October 1, 2012 at 8:29 am

      I was thinking the same thing about how these would be great for shrimp tacos.

      Reply
  14. Laura Hunter says

    September 30, 2012 at 2:39 pm

    I didn’t know that roasting shrimp was the best method for flavour, I can’t wait to give it a try to test it out. 🙂

    Reply
  15. veronica gantley says

    September 30, 2012 at 5:00 pm

    Renee, you outdid yourself this time. This shrimp would make a wonderful lent recipe. I bookmarked it for later.

    Reply
  16. Melanie says

    September 30, 2012 at 5:51 pm

    beautiful photo and great looking recipe!

    Reply
  17. Amy Kim (@kimchi_mom) says

    September 30, 2012 at 6:46 pm

    Good food does not have to be complicated! You prove that each time!

    Reply
  18. Wendy (TheWeekend Gourmet) says

    September 30, 2012 at 6:51 pm

    Yum…perfectly simple! I eat shrimp at least once every couple of weeks…more often in Summer…and am always looking for new ways to eat them!

    Reply
  19. Sarah says

    September 30, 2012 at 7:35 pm

    Totally agree about roasting shrimp bringing out the flavour, it’s my favourite method

    Reply
  20. Erin @ Dinners, Dishes and Desserts says

    September 30, 2012 at 8:36 pm

    I am a big fan of anything that says “chili-lime”!

    Reply
  21. diabeticFoodie says

    September 30, 2012 at 8:41 pm

    Shrimp always makes a great, quick meal. Love the chili-lime combination!

    Reply
  22. Amberr Meadows says

    September 30, 2012 at 10:50 pm

    This will most certainly be Tuesday supper!

    Reply
  23. Megan says

    October 1, 2012 at 10:50 am

    I have never roasted shrimp before. Thank you for sharing this with us!!

    Reply
  24. Kim Bee says

    October 1, 2012 at 4:23 pm

    I swear roasting things just makes them a hundred times better. Great recipe Renee. Happy Sunday Supper!

    Reply
  25. Liz says

    October 1, 2012 at 9:01 pm

    Wonderful dish! I usually grill or broil our shrimp…but roasting then tossing with your chili lime sauce sounds amazing! Great #Sunday Supper post~

    Reply
  26. Martin D. Redmond says

    October 1, 2012 at 10:41 pm

    Love the chile lime angle of this recipe. Looks and sounds great!

    Reply
  27. Jennie @themessybakerblog says

    October 3, 2012 at 10:19 am

    Renee, this shrimp looks and sounds amazing. I need this in my life…ASAP! I can’t wait to try it. Yum!

    Reply
  28. Alice @ Hip Foodie Mom says

    October 3, 2012 at 5:05 pm

    Hi Renee! Love this recipe! We love shrimp. . and my girls LOVE it too. . so can’t wait to try this recipe! Thanks for sharing!

    Reply
  29. Carla says

    October 3, 2012 at 10:53 pm

    How did you know I love shrimp but am too lazy/eat too much starch? Although I may toss these with rice noodles because they take like 5 minutes to cook. Definitely a keeper!

    Reply
  30. Amanda says

    October 4, 2012 at 10:55 am

    Shrimp, chili and lime – doesn’t get much better than that!

    Reply

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