Baked Chili Lime Shrimp

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These baked chili lime shrimp are a fast and flavorful main course. Ready in just over 30 minutes, including prep and marinating time!

Prep Time 10 minutes | Cook Time 15 minutes | Marinade time: 10 minutes | Total Time 35 minutes

baked chili lime shrimp


  • 1 pound shrimp (I used 31-40 count size) thawed and peeled
  • 1/2 tablespoon olive oil
  • Juice + zest of 1 lime
  • 5-6 cloves garlic minced 
  • 1/2 tablespoon chili powder
  • Cayenne pepper to taste (optional if you like it hot)
  • Salt & pepper to taste 
  • 2 tablespoons butter
  • Fresh cilantro or parsley chopped, to taste


  1. Preheat oven to 400F. Move the rack to the middle position.
  2. Add the shrimp to a large Ziploc along with all ingredients except for the butter and cilantro. Place in the fridge and marinate for 10 minutes. 
  3. Once the shrimp are done marinating, pour the Ziploc contents into a baking dish. Cut the butter up into a few smaller pieces and place them on top of the shrimp (try to spread them evenly). 
  4. Bake for 12-15 minutes, or until the shrimp are pink and cooked through. Take care not to over cook. Serve immediately with fresh cilantro or parsley sprinkled over top. 

Recipe Notes

  • This is the awesome tool I use to zest my lime in this recipe. Can’t live without it (ok I probably could, but I don’t want to). 
  • These are pretty garlicky, so feel free to halve the amount if you’re not a big garlic person like I am. *breathes and repels everyone*
  • Serves 2-4.

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