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Shrimp with Chili Lime Dressing

Shrimp with Chili Lime Dressing by Season with Spice

Chili & Lime. Two ingredients well loved in our kitchen.

While I associate the duo with Southeast Asian cuisine, Mark is always reminded of Mexican dishes. That’s happened a few times, and made me realize that even though the two places are on opposite sides of the world, they share many similarities in taste. From our addiction to spicy chili to our fondness for sweet corn ice cream.


Whether served on a Southeast Asian dish or a Mexican one, when chili & lime are teamed up, the effect is always a zesty, refreshing, low fat, versatile dressing that complements any dish. I often drizzle the dressing over roasted potatoes, chickpeas, cucumber salad, corn & bean salad, or even on tropical fruits to perk up the flavor.

This time around I used the chili lime dressing on shrimp. When large shrimp are as fresh and succulent as they are at my morning market in Penang, it's hard to resist not buying them for a weekend gathering.

Shrimp with Chili Lime Dressing recipe by Season with Spice

I removed the seeds from the chilies, so the spiciness was relatively mild, allowing a good flavor balance between the freshness of the chili and lime. Then marinated the shrimp with half of the dressing, and saved the other half as a dipping sauce. A few minutes of broiling (or grilling), and as simple as that, a platter of sublime seafood to be enjoyed by Southeast Asians and Mexicans alike.

Chili Lime Dressing recipe by Season with Spice

Ingredients:
10-12 large shrimp - deveined with shell-on
1/4 cup cilantro leaves, chopped

Chili-Lime Dressing:
1/3 cup fresh lime juice
2 - 3 fresh red chilies or jalapeƱo chili - seeded and minced
2 cloves garlic, minced
1 tbsp raw sugar
3 tablespoons extra virgin olive oil
1/4 tsp salt

Method:
1. Mix lime juice, chilies, garlic and sugar in bowl. Gradually add in olive oil, and season with salt.
2. Use half of the dressing to coat the shrimp in a large bowl. Broil or grill the shrimp on each side for about 2 minutes or until they are cooked.
3. Add the chopped cilantro to the other half of the Chili Lime Dressing, and use as a dipping sauce for the cooked shrimp.

Variations for Chili-Lime Dressing:
1. For an Asian-style salad dressing, you can add a splash of the nutty, aromatic sesame oil to the chili-lime mixture, along with a spoonful of sesame seeds.
2. Have some fresh ginger on hand? Grate a teaspoon of ginger to mix with the dressing.
3. Prefer a sweeter flavor? Cut down on the lime juice and drizzle in some honey.

5 comments:

Rosa May said...
This comment has been removed by a blog administrator.
Ira@Coockingtackle said...

Very simple and versatile, looking at your photos it absolutely want me to go to the fish market this evening :)
conjure this menu to my today dinner , hmmm
By the way, I like the ingredients of your chili lime dressing

Anna said...

My husband will ask me to make this for him, or perhaps beg me to serve this for the next lunch/dinner. That is how much he loves shrimps and other sea creatures that turn orange when cooked. I cannot indulge in his eating pleasures though, due to hypersensitivity but I will love to prepare this for him. Thanks for a new twist and a spicy one at that!

seasonwithspice said...

Hi Anna - you can make the chili-lime dressing & use it for different dishes - one for you & one for your husband:)

seasonwithspice said...

Thanks Ira. The fish market in Bali is an exciting place:)

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