Chile Limon Shrimp

Chile Limon Shrimp

Something new for the Lenten season? Try this crispy shrimp with Katie’s Chile Limon Seasoning. It has a mild chile taste with a twist of lime. Super-delicious! This recipe is an excellent appetizer to go with your non-meat dinner. Who can resist a spicy shrimp with a hint of tanginess? Enjoy it with your family and friends!


  • 1½ lbs shrimp shelled and deveined
  • 4 tsp Katie’s Chile Limon Seasoning
  • 3 tbsp cornstarch
  • 2 cups vegetable oil
  • 2 pcs red or green chili pepper seeded and sliced into ¼ inch thin (if you want
  • to add an extra bite)
  • 2 scallions sliced thinly


  1. Rinse shrimp and dry thoroughly with paper towel.
  2. In a large bowl, toss shrimp and 2 tsp Katie’s Chile Limon Seasoning. Set aside for 10 to 15 minutes.
  3. Cornstarch Mixture: Combine cornstarch and 1 tsp Katie’s Chile Limon Seasoning in a small bowl.
  4. Toss 1 tbsp of cornstarch mixture and ⅓ shrimp in a medium bowl until well combined.
  5. Place oil in a nonstick skillet over medium heat (385°F).
  6. Fry shrimp, stir occasionally to keep from sticking together. Cook for 1 to 2 minutes or until crispy. With your wire skimmer or slotted spatula, transfer shrimp to a paper towel-lined plate.
    Fry Shrimp
  7. Heat 1 tbsp frying oil in a nonstick skillet. Add pepper and scallions, sprinkle a bit more Katie’s Chile Limon Seasoning and stir-fry for 30 seconds. Add shrimp, toss gently to combine for 30 seconds to 1 minute.
    Toss in Peppers
  8. Repeat the process for the remaining 2 batches.
  9. Add Habanero or Ghost Pepper Topper
  10. Transfer shrimp to platter. Serve immediately.
  11. Suggestion: Serve with Chile Limon Dip (Recipe)