Chili Lime Shrimp with Zucchini

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If you want something quick, fresh, and packed with flavor, Chili Lime Shrimp with Zucchini is hard to beat. It’s light but satisfying, full of bright citrus, gentle heat, and tender shrimp paired with lightly sautéed zucchini. The lime juice lifts everything, while garlic and spices add depth without overpowering the dish.

This recipe works for busy weeknights, meal prep, or even a casual dinner with friends. Serve it on its own for a low-carb option, spoon it over rice, or tuck it into warm tortillas.

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Total Time: About 25 minutes

Servings: 4

Ingredients

500 g shrimp (peeled and deveined)

2 medium zucchinis (halved lengthwise, then sliced)

2 tablespoons olive oil

3 garlic cloves (minced)

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon black pepper

Salt to taste

Juice of 1 lime

2 tablespoons chopped fresh coriander (cilantro)

1 small tomato (diced)

2 tablespoons red onion (finely chopped)

Instructions

Pat shrimp dry with paper towels to remove excess moisture.

Season shrimp with paprika, chili powder, black pepper, and a pinch of salt. Toss well.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.

Add remaining olive oil to the same skillet.

Sauté garlic for 30 seconds until fragrant.

Tips

Do not overcook shrimp. They cook quickly and become rubbery if left too long.

Cook shrimp in batches if your pan is small to avoid steaming.

Use fresh lime juice for the best flavor.

Slice zucchini evenly for uniform cooking.

Keep heat moderately high to get a slight sear.

Add tomato at the end to maintain freshness and texture.

Taste and adjust salt after adding lime juice.

Let shrimp rest briefly before serving for better texture.

Use fresh garlic instead of powder for deeper flavor.

Serve immediately for the best texture and brightness.

Variations

Spicy Kick: Add 1/2 teaspoon cayenne or sliced fresh chili.

Creamy Twist: Stir in 2 tablespoons coconut milk for a mild creamy sauce.

Grilled Version: Grill shrimp and zucchini instead of sautéing.

Add Bell Peppers: For extra color and sweetness.

Butter Finish: Add 1 tablespoon butter at the end for richness.

Honey Lime: Add 1 teaspoon honey for sweet balance.

Taco Style: Serve in tortillas with avocado slices.

Rice Bowl: Spoon over jasmine or basmati rice.

Mediterranean Style: Add feta and olives.

Low-Carb Bowl: Serve over cauliflower rice.

Q&A

Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.

How do I know shrimp are cooked?
They turn pink and curl into a loose “C” shape.

Can I meal prep this?
Yes, but store shrimp and zucchini separately for best texture.

What if I don’t like coriander?
Use parsley instead.

Can I use lemon instead of lime?
Yes, though lime gives a brighter flavor.

Is this spicy?
It’s mildly spiced. Adjust chili powder to taste.

Can I add more vegetables?
Absolutely. Mushrooms or asparagus work well.

How long do leftovers last?
Up to 2 days refrigerated.

Can I bake instead of sauté?
Yes, roast at 400°F for 8–10 minutes.

What side dishes pair well?
Rice, quinoa, flatbread, or a simple green salad.

Nutrition

(Approximate Per Serving)

Calories: 260–300

Protein: 28–32 g

Fat: 14–16 g

Carbohydrates: 8–10 g

Fiber: 2–3 g

Sugar: 3–4 g

Sodium: Varies depending on added salt

Values may vary depending on portion size and oil usage.

Conclusion

Chili Lime Shrimp with Zucchini is a fast, vibrant dish that brings together fresh ingredients and bold flavors in under 30 minutes. The shrimp are tender and lightly spiced, the zucchini stays crisp yet tender, and the lime ties everything together with clean brightness.

It’s versatile, easy to customize, and ideal for both light meals and hearty bowls. Once you try it, it’s likely to become one of those reliable recipes you return to when you want something flavorful without a lot of effort.