Chili's Spicy Garlic Lime Shrimp

By Addie

"I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time."

Ingredients

• SEASONING:
• 2 tablespoons butter
• 1 clove garlic, pressed
• 24 fresh large shrimp, peeled ( about 1 pound)
• 1 limes
• ................................................
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon dried thyme
• 1/8 teaspoon onion powder

Preparation

Step 1

Make the seasoning blend by combining all the spices in a small bowl. Preheat a large skillet over medium heat. Add butter to the pan. When the butter is melted, stir in the pressed garlic. Immediately, add the shrimp to the pan. Cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. Saute the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.
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REVIEWS:

I liked this but my husband thought it was too salty. I will make again and not add as much salt.

This had good flavor but was much too salty for us, even when I added some cooked diced chicken to the mix. Next time we'll leave out the salt and use olive oil instead of butter.

Very good. Next time i will use half the salt. Salt lover, but still way too salty

Amazing! I didn't really find it spicy, but it was absolutely delicious.

Really good! Made as written and I wouldn't change anything. Thank you!

Adding the lime juice to the shrimp too early produced a shrimp that was more like steamed. I would prefer to saute the shrimp first to brown them and then add the squeeze of lime at the end. Also adding the juice at that time washed the spices off the shrimp. I would not make this again. Sorry.

Excellent shrimp. I doubled the garlic, upped some of the other spices and herbs and used lemon instead of lime. I also used just a little more butter. I also used fresh parsley and added it right at the end, which preserves the flavor of the herb better. Will make again, thanks!

I doubled this recipe thinking that there would be left overs for lunch. Wrong! We ate every bite, my husband licked his plate (literally) and I licked the pan. Amazing and super easy. I would love to try some fresh parsley next time but it's great even with dried. Lime, butter & shrimp are a great

Excellent entree and a great change!

This is an easy recipe and quite tasty. Good mix of flavours, nice and citrusy! I used half shrimp and half scallops (because that's what I had on hand) and tossed with a spagettini pasta. I did find it a little on the salty side, but that is strictly a personal preference. Good recipe! I will make this again.

Very easy to make! I also cut back to 1/4 salt after reading the reviews and it was just right. Thanks!

Delicious and easy to make.

Some of the best tasting shrimp I have ever had, but there's definitely too much salt. I won't go over 1/4 teaspoon next time. Thank you.

Delicious. Easy, simple. I made this with much less salt like the others suggested, and made it with penne pasta using the drippings as the pasta sauce, added the lime juice last, and put more lime juice and parmesan reggiano cheese on the pasta, and it was spectacular! I wish I had made alot more shrimp.

I made this per the recipe and it was excellent! I did not think it was too salty at all. There were so many other flavors dancing in my mouth I didn't even notice the salt by itself. Of course it could also be that I didn't put in as much as the recipe called for. When making very simple recipes such as this one I don't use measuring spoons or cups. I've been cooking since I was a girl so I can "eyeball" things pretty good. Would NEVER do that when I was baking though... I did love the kick the cayenne gave it but if your not a spicy foods person I'd back off on this just a little.

Awesome recipe .. I cut back on salt because I'm not a huge salt person and used dried minced onions and garlic because that's the way I prefer ... instead of tossing spice blend in skillet, I put it in a baggie with all the shrimp and tossed it together that way ... worked really nice!

I've never had Chili's shrimp so I can't compare. This is amazing. The only change I made based on other reviews was to use less salt. I used 1/4 teaspoon, otherwise I didn't change a thing. Served with corn tortillas, diced cabbage and homemade salsa. I'm typing the review before I've even finished the first taco.

Excellent, fast, and easy to make recipe. Less salt should be better!

Followed the recipe exactly but squeezed the lime towards the end of cooking as a reviewer suggested.

Awesome! I made it as written and it was amazing. Even my 7 year old son ate it and LOVED it.

Really good shrimp, super quick! I planned to serve this on pasta so increased the butter to 4TBL , and used 5 medium cloves of garlic with 3/4 of a lb of shrimp. For the seasoning I only used a 1/8 of a tsp- my pasta water was well salted, but even without that I never would use this much salt. I subbed red pepper flakes for the cayenne and fresh parsley instead of dried. We really liked the seasoning - it had a nice zing without being too spicy and the lime was a great finishing touch. I don't like tough shrimp so rather then worring about browning I cook it at a much lower temp to try and get it to absorb the flavors, and pull it out off the pan when it's just barely done since it will continue to cook. This make for tender flavorful shrimp. The whole thing was perfect with pasta we added a sprinkle of fresh parm - perfect!

Excellent! I made this for 1 person, and cut the recipe in half. Only changes I made was using 1/4 teaspoon of salt & adding the lime juice in the last 2 minutes of cooking. Not to leave all that tasty butter sauce in the pan, I tossed in some capellini pasta. YUM!

My boyfriend made this for me last night. He used 2 pounds of shrimp, weighed at the store with the shells and tails on. He doubled everything in the recipe except the salt which he measured as stated in the recipe. We agreed that any more salt would have been too salty, and he likes his salt. Our garlic cloves were quite big. When we make this again (it's a keeper) if the garlic cloves are small, we'll use more because we liked it nice & garlicky. We added the lime almost at the end of cooking, and we squeezed more lime at the table. I don't know how this could be 4 servings. The two of us ate almost all of the doubled recipe for dinner, but we didn't bother with any side dishes, unless wine counts as a side dish. :) We loved it. Next time we'll probably use some fresh parsley and for sure have some good bread because the butter and spices make it nice & saucy.

LOVED it - great recipe! I doubled the garlic (we love it) and did not press it - just chopped and added some fresh cilantro. Also reduced salt a bit to be on the safe side per some other comments. Was perfect. Served it with lemon-pepper pasta. Husband loved it - quick meal. Will DEFINITELY make it again. Might become my go-to-recipe!

I thought this was a little salty. Also I increased the garlic to 2 cloves corsely chopped. And I had smaller limes that might be why I needed to squeeze a second one over the shrimp after wards. Other than that they were nice, I didn't detect much heat- but then again I like heat a lot. Thanks so much.

SUPER GOOD! :) Made it exactly as stated. Next time I will add a smidget less on the heat. Thank you for the Great Recipe!

YUM! I love shrimp any way I can get it! My husband prefers shrimp cold but thoroughly enjoyed this recipe. We found the seasonings to be perfect and not too spicy. Love the addition of the lime juice. Next time I will add a titch more cayenne pepper. I did omit the parsley flakes because I don't stock that herb. I served with (leftover) basmati rice. It was delicious with the buttery sauce! A quick and easy dinner! Thanks for posting - it's a keeper!