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Chili Lime Shrimp (Italian Fusion)

  • Author: Gianna Nebbia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 as a main 1x
  • Category: Seafood
  • Method: pan sauce
  • Cuisine: Italian, spanish, Mexican, fusion


Calabrian Chili Lime Shrimp is a Mexican-Spanish-Italian fusion recipe with a perfect balance of spice and lime, and a delicious pan sauce. 


  • 1 pound of extra large shrimp; raw, deveined, tail-on, and defrosted if frozen
  • 2 fresh garlic cloves 
  • 1 tablespoon of Calabrian chili peppers 
  • 1/2 teaspoon of dry oregano
  • 1/2 teaspoon of Kosher Salt
  • 1/2 teaspoon of fresh black pepper
  • 1 lime (juice and zest)
  • 1/4 cup of dry vermouth (or white wine)
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 1/4 cup of chopped cilantro (or parsley)


  1. Place the raw shrimp in a medium bowl and grate in the garlic, then add the Calabrian chilis, oregano, salt, and pepper. Toss to coat and let stand for 5 minutes. 
  2. Heat olive oil in a large skillet over medium-high heat. Place the shrimp in the skillet in an even layer. Then flip after 2 minutes. Cook the shrimp for 2 minutes on the second side as well. Burnt-on bits or fond should be forming on the bottom of the pan... That's a good thing! 
  3. Remove shrimp from pan and into a bowl. Turn the heat to medium-low and deglaze the fond in pan with the lime juice and vermouth. Use a spatula to help you scrape up all those bits. Simmer and reduce by about half. (This will only take minute or 2)
  4. Stir in the butter. If at any point the sauce gets too thick or if it appears oily/broken, add a splash of water. 
  5. Add the shrimp back and toss to coat in the delicious pan sauce. Top with fresh cilantro or parsley and serve. 

Keywords: chili lime shrimp, chili lime shrimp recipe

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