Chili Lime Shrimp

With the sun blasting through our kitchen windows, I’ve been leaning into recipes that deliver big flavor without heating up the whole house. This chili lime shrimp checks every box: quick, colorful, and cooked in a single pan with ingredients I usually have on hand.

The shrimp gets a brief marinade in garlic, chili powder, sake, olive oil, and a touch of potato starch. I know some of these sound more Japanese than Tex-Mex, but the sake adds umami to the shrimp, while the potato starch keeps them plump and juicy and thickens the juices into a luscious sauce.

Once the shrimp hits the hot pan, things move quickly. The veggies go in once the shrimp is halfway cooked, and after a quick stir-fry, the pan comes off the heat. That’s when you toss in some ripe avocado and a generous splash of lime juice. The contrast is what makes this dish shine: spicy, savory shrimp against cool, creamy avocado, with bursts of tangy citrus tying it all together. Think fajitas crossed with a shrimp taco bowl. It’s not trying to be Mexican food, but the flavors definitely nod in that direction.

Best of all, it’s a full meal in one pan. I usually serve it with warm tortillas, over steamed rice, or tucked into a crusty roll for a makeshift shrimp sandwich. And if shrimp’s not your thing? Try it with chicken or steak!