Chili Lime Shrimp

I love shrimp—grilled on kabobs, as scampi with lots of garlic, and the chili lime recipe below. And I’m not the only one—shrimp is quickly becoming our most popular seafood here in the U.S., accounting for 30% of all seafood sold. But like most food these days, you must know your source in the case of shrimp. What many people don’t realize is that shrimp farms are incredibly polluted. 90% of the shrimp imported to the U.S. is from Thailand, India or Ecuador where the farming practices are destroying the coastlines and the shrimp are grown in filth. According to Sound Consumer, “Most industrial shrimp farms are so crowded and unsanitary that producers must use high levels of pesticides, antibiotics and other chemicals (many of them are banned in the United States) in order to prevent disease. Residues of these toxins end up in the flesh of the shrimp, posing threats to consumer health.

According to some reports, these chemicals may cause neurological problems, allergic reactions, infections, cancer and disease, and because the Food and Drug Administration inspects only about one percent of all seafood, consumers are likely eating contaminated shrimp.”

As if that’s not bad enough, The Guardian reported in December, 2015 that most of the shrimp sold in Thailand is produced by modern slave labor.

So in order to enjoy your shrimp with a clear conscience, be sure to read the package labels and rather than purchasing farmed shrimp (especially not from Thailand), choose only wild caught varieties. You can also consult the Monterey Bay Seafood Watch Guide, a helpful resource of ocean-friendly and sustainably harvested seafood.

Chili Lime Shrimp with Cilantro

Serves 2–3

1 lb. wild caught jumbo shrimp, shelled & deveined
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
1 teaspoon chili powder
¼ teaspoon dried red pepper flakes
zest and juice of 1 lime
salt and pepper to taste
1 Tablespoon chopped fresh cilantro as garnish


Heat a large frying pan on medium-high heat. Add oil to the pan and once the pan is hot add the shrimp. Season with salt and pepper. When the shrimp is cooked on one side (about 2 minutes), turn over & add garlic, chili powder and red pepper flakes.

Saute another minute or two until shrimp is cooked. Be careful not to overcook. Remove from heat. Sprinkle lime zest, juice, and cilantro over shrimp and stir to combine. Enjoy on a salad, over organic brown rice, in tacos or simply by itself. Delish!

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