Recipe Page: Limes

Grilled Chili Lime Shrimp Skewers

Duration: 30 minutes

Sumptuous shrimp skewers with a delicious brush of lime marinade.

Utensils

  • Grill
  • Skewers

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 limes, zest and juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, mix lime zest, lime juice, minced garlic, chili powder, cumin, olive oil, salt, and black pepper.
  2. Thread shrimp onto skewers and brush with the lime marinade.
  3. Grill the shrimp skewers over medium-high heat for 2-3 minutes per side or until they are opaque and cooked through.
  4. Garnish with fresh cilantro before serving.

Chili Lime Corn on the Cob

Duration: 22 minutes

Buttery corn drizzled in a spicy brush of lime.

Utensils

  • Grill

Ingredients

  • 4 ears of corn, husked
  • 2 limes, zest and juice
  • 2 tablespoons vegan butter, melted
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix lime zest, lime juice, melted vegan butter, chili powder, smoked paprika, and salt.
  3. Brush the corn with the chili lime mixture.
  4. Grill the corn on the preheated grill, turning occasionally, until it’s charred and cooked through (about 10-12 minutes). Garnish with fresh cilantro before serving.

Coconut-Lime Tofu Bowls

Duration: 40 minutes

Tofu and coconut elevated with a the juice and zest of a perfectly tangy lime.

Utensils

  • Skillet
  • Saucepan

Ingredients

  • 1 block extra-firm tofu, pressed and cubed
  • 1 cup jasmine rice, cooked
  • 1 can (14 oz) coconut milk
  • Zest and juice of 2 limes
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon vegetable oil
  • Red pepper flakes (optional for heat)
  • Fresh cilantro
  • Sliced green onions for garnish

Instructions

  1. In a skillet, sauté cubed tofu in vegetable oil until golden brown.
  2. In a separate saucepan, heat coconut milk, lime zest, lime juice, soy sauce, maple syrup, and red pepper flakes (if using).
  3. Add the sautéed tofu to the coconut-lime sauce and simmer for 5-7 minutes.
  4. Serve the coconut-lime tofu over cooked jasmine rice. Garnish with fresh cilantro and sliced green onions.