Photo of Chili-Lime Shrimp by WW

Chili-Lime Shrimp

1 - 2
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min


Ancho chili powder

1 tsp(s)

Ground cumin

½ tsp(s)

Kosher salt

¼ tsp(s)

Uncooked shrimp

1 pound(s), large, peeled and deveined, patted dry

Olive oil

1 tbsp(s)

Fresh lime juice

2 tbsp(s)


  1. In a medium bowl, whisk 5 ml (1 tsp) ancho chile powder, 2 ml (1⁄2 tsp) ground cumin, and 1 ml (1⁄4 tsp) salt. Pat dry 450 g (1 lb) peeled, deveined large shrimp (about 24). Add the shrimp to the bowl and toss until evenly coated. In a 30-cm (12-in) skillet, heat 15 ml (1 Tbsp) olive oil over high. Add the shrimp in an even layer and cook until browned on both sides and opaque throughout, 3 to 4 minutes. Remove from heat. Add 30 ml (2 Tbsp) fresh lime juice and stir until the shrimp are coated and the liquid evaporates, 30 seconds to 1 minute.
  2. Per serving: about 6 shrimp