Chili Lime Shrimp


Chili Lime Shrimp

slightly revised from cookin canuk

Makes 4 servings

Per serving

½ Leanest protein serving

3 condiments

½ fat serving


•             18 ounces large shrimp, peeled except for tails

•             2 tsp olive oil

•             2 garlic cloves, minced

•             ¾ tsp chili powder

•             ½ tsp lime zest

•             ⅛ tsp salt

•             2 Tbs lime juice

The sauce:

•             ½ cup plain low fat Greek yogurt

•             ¼ cup finely minced cilantro

•             1 tbsp milk

•             1 tbsp fresh lime juice

•             1 garlic clove, grated on a microplane

•             1 packet Splenda or Stevia

•             ⅛ tsp salt


1.    In a large bowl, combine the shrimp, olive oil, garlic, chili powder, lime zest and salt. Toss to combine. Let rest for 15 minutes.

2.    Heat a large non-stick skillet over medium-high heat. Add the shrimp mixture and cook until the shrimp are just cooked through, about 1 minute per side.

3.    Squeeze the lime juice over the shrimp and stir to coat.

4.    Transfer the shrimp to a serving platter.  Serve with the yogurt sauce.

The sauce:

1.    In a medium bowl, stir together the yogurt, cilantro, milk, lime juice, garlic, honey and salt.

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