While the cold starts to simmer down, why not heat up that grill and cook something fun? Introducing my new Chili Lime Shrimp recipe with the perfect balance of smoky, zesty, and spicy!

Post Sponsored by Cowboy Charcoal.

The key to these Chili Lime Shrimp is using 1/2 of the lime before you put the shrimp on and the second half once they are off! Grill these on direct heat over some hot Cowboy Charcoal for that smoky flavor & finish. This is a great dish to invite some friends over and enjoy as Spring starts to roll in. Serve this with some rice and a glass of great beer to make a party!

Chile Lime shrimp are sizzling!

Shrimp are one of the most simple things to cook. There is, however, one pitfall to avoid when cooking these Chili Lime Shrimp: not overcooking them.

Shrimp tend to cook a lot faster than most people realize. They only take about 1-2 minutes per side to cook! One way of knowing when your Chili Lime Shrimp are done is the “C” test. You are looking for shrimp to be in a “C” shape as opposed to an “O” shape. The more curve they have the more likely they are fully cooked. Make sure to pull your Chili Lime Shrimp off before they become fully curved (“O” shape), which can be chewy and rubbery.


If you’re looking for an easy recipe that turns raw shrimp into succulent bite-sized masterpieces, then this recipe is for you. This Chili Lime Shrimp recipe is such an easy weeknight dinner because of its simple ingredients and quick cooking time. It’s the perfect protein source, making it ideal for meal prep or a quick dinner when you want lots of flavor but little effort.


Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Chili Lime Shrimp INGREDIENTS

  • Deveined shrimp with tails
  • Whole lime, cut in half – Fresh lime juice adds a zesty and citrusy kick, furthermore brightening up the flavors of the shrimp.
  • Ancho Chili powder – Brings a smoky and mildly spicy flavor to the dish.
  • Chili flakes – For those who love a bit of heat, chili flakes provide the perfect spicy punch.
  • Onion powder – Imparts a savory and also a slightly sweet essence.
  • Black pepper
  • Sea salt
  • Cilantro, finely chopped – Its bright notes contrast well with the richness of the spices.
  • Olive oil – Coats the shrimp and helps the spices adhere to it better. 

More Shrimp Recipes


First up, grab a large bowl and toss in those shrimp. Then, give them a little love with a splash of olive oil. Now, take that lime, cut it in half, and squeeze one half all over the shrimp. Time to amp up the flavor, so sprinkle on ancho chili powder, chili flakes, onion powder, black pepper, and sea salt. Mix it all together.

Now, let’s fire up the grill. Get some Cowboy Hardwood Lump Charcoal and light it up. Wait for about 10-15 minutes until the charcoal is glowing white hot. Once ready, spread it out evenly on the grill for some direct grilling action.

 Let the eating begin!

Alright, it’s time for those seasoned shrimp! Toss them on the hot grill and let them sizzle for roughly 2 minutes per side. Keep an eye on them because we want that perfect cook. Once they’re done, snatch them off the grill. Squeeze the other half of that lime on top and sprinkle some finely chopped cilantro for that finishing touch.

Now, the next part is to serve it up and dive in! Enjoy those flavorful chili lime shrimp straight from the grill. Cheers!

Chili Lime Shrimp Tip

  • Pat the shrimp dry with paper towels to remove any excess moisture before coating them in the seasoning and oil. 

How to Store Leftovers & Reheat

Store leftover shrimp in an airtight container in the fridge for 3-4 days. You can also freeze for up to 3 months. 

Before reheating, make sure your shrimp comes to room temperature. 

To reheat:

  1. Place a large skillet on the stovetop on medium heat.
  2. Pop the shrimp in the skillet to warm up. 
  3. Remove from heat and serve however you like!

Add flavor to everything you’re cooking

shop over the fire spice lines

What to serve with Chili Lime Shrimp

Pair these succulent shrimp with some corn or flour tortillas and make chili lime shrimp tacos! If you want to keep things low carb, I recommend pairing your shrimp with cauliflower rice or lettuce wraps. Or, if you’re not low carb, pair your shrimp with some white rice, lime wedges, and sour cream for an easy weeknight meal. 

Chili Lime Shrimp Recipe FAQs

Can I use frozen shrimp for this recipe?

Yes! Just make sure to let them come to room temperature before cooking. 

What size shrimp should I use for this recipe?

Feel free to use anything from medium shrimp to jumbo shrimp for this recipe. 

What if I don’t have an outdoor grill?

No worries! You can also make this chili lime shrimp dish on the stovetop in a large skillet over medium heat.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Chile lime shrimp ready to eat

Chili Lime Shrimp

Spicy and citrus shrimp cooked over fire. What is not to love?
Author:Derek Wolf
No ratings yet
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 2 people


  • 1 lb of shrimp de-veined with tails
  • 1 whole lime cut in half
  • 1 tbsp of ancho chili powder
  • 1 tbsp of chili flakes
  • 1 tbsp of onion powder
  • 1 tbsp of black pepper
  • 1 tbsp of sea salt
  • 1/4 cup of cilantro finely chopped
  • Olive oil


  • In a bowl, mix the shrimp with a splash of olive oil.
  • Squeeze 1/2 of the lime on top of the shrimp and season with ancho chili powder, chili flakes, onion powder, black pepper & sea salt.
  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling.
  • Place the shrimp over the hot charcoal and let cook for about 2 minutes per side.
  • Pull shrimp off of grill once cooked, squeeze the second half of the lime on top and garnish with finely chopped cilantro.
  • Serve & enjoy!


Equipment Needed: Cowboy Charcoal, tongs, and a cutting board.


Serving: 0.5lb | Calories: 245kcal | Carbohydrates: 12g | Protein: 48g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 3894mg | Potassium: 874mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2540IU | Vitamin C: 11mg | Calcium: 213mg | Iron: 3mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating