Type what you have

Ingredients

• ✓ lime juice
• mirin
• brown sugar
• gochujang
• water
• soy sauce
• beef top sirloin
• red pepper flakes
• black pepper
• ginger
• garlic
• brown sugar
• mirin
• sesame oil
• soy sauce
• pear
• scallion

Instructions

1. 1 Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
4. 4 Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

By mollymayo

Ingredients

• ✓ lime juice
• chicken breast
• salad dressing
• honey

Instructions

1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• ginger
• pork chop
• garam masala

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING

Ingredients

• ✓ lime juice
• yogurt
• mango chutney
• curry powder
• ginger root

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ lime juice
• jalapeno pepper
• garlic
• oregano
• salt
• black pepper
• top sirloin steak

Instructions

1. 1 Combine jalapeños, lime juice, garlic, oregano, salt, and pepper in a blender. Blend until smooth.
2. 2 Place steak in a shallow pan or large resealable plastic bag. Pour jalapeño marinade over steak and turn to coat. Cover the pan or seal the bag; marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and cook on the preheated grill to desired doneness, about 5 minutes per side. Discard marinade.

By Sara B

Ingredients

• ✓ lime juice
• chicken breast
• lemon juice
• orange juice
• mint leaves
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ lime juice
• tuna steak
• soy sauce
• sherry
• vegetable oil
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ lime juice
• sriracha sauce
• honey
• soy sauce
• garlic
• shrimp
• green onion

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
3. 3 Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• corn kernel
• tomato
• jalapeno pepper
• cilantro
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ lime juice
• olive oil
• garlic
• lime
• salt
• brown sugar
• red pepper flakes
• cumin
• chicken breast
• cilantro

Instructions

1. 1 Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

By boltfan

Ingredients

• ✓ lime juice
• halibut fillet
• olive oil
• thyme
• basil
• oregano
• rosemary

Instructions

1. 1 Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
2. 2 Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
3. 3 Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

By Karen David

Ingredients

• ✓ lime juice
• hawaiian bread roll
• luncheon meat
• pineapple ring
• sriracha hot sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ lime juice
• vegetable oil
• lime zest
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• chicken breast

Instructions

1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H

Ingredients

• ✓ lime juice
• chicken breast
• cilantro
• soy sauce
• olive oil
• garlic
• sweet chili sauce
• cilantro

Instructions

1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

Ingredients

• ✓ lime juice
• vodka
• mint
• sugar
• ice
• sparkling water
• mint

Instructions

1. 1 Muddle mint leaves in a shaker.
2. 2 Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
3. 3 Shake well and pour into a rocks glass.
4. 4 Top with sparkling water and garnish with a mint sprig and lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ lime juice
• shrimp
• salad dressing
• red bell pepper
• onion
• celery
• cilantro
• romaine lettuce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
3. 3 Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
4. 4 Place lettuce on a serving plate. Top with shrimp mixture and serve.

By Bernice Dray

Ingredients

• ✓ lime juice
• ground turkey breast
• chicken broth
• picante sauce
• cilantro
• olive oil
• tortilla chip

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
2. 2 Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

By JUSTINB

Ingredients

• ✓ lime juice
• swordfish steak
• olive oil
• butter
• cilantro
• jalapeno pepper
• lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush both sides of swordfish with olive oil.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Ingredients

• ✓ lime juice
• all-purpose flour
• cayenne pepper
• chicken breast
• butter
• honey
• brown sugar
• worcestershire sauce

Instructions

1. 1 Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
2. 2 Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
3. 3 Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

By IvyK

Ingredients

• ✓ lime juice
• mango
• peach
• garlic
• ginger root
• basil
• serrano chile pepper

Instructions

1. 1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. 2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

By Tom Davin

Ingredients

• ✓ lime juice
• chicken breast
• onion
• garlic
• black pepper
• salt
• flour
• spinach

Instructions

1. 1 Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate.
2. 2 Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.

By Cait F

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• tamarind paste
• sugar
• sambal oelek
• pork loin

Instructions

1. 1 Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
2. 2 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
3. 3 Remove pork loin from marinade and shake off excess. Discard remaining marinade.
4. 4 Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

By tjaneschmidt

Ingredients

• ✓ lime juice
• tequila
• orange juice
• cilantro
• green chile
• chili powder
• honey
• garlic
• salt
• black pepper
• pork tenderloin

Instructions

1. 1 Whisk lime juice, tequila, orange juice, cilantro, chiles, chili powder, honey, garlic, salt, and pepper together in a bowl; pour into a 1-gallon resealable bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook tenderloins on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

By celeste

Ingredients

• ✓ lime juice
• beef tenderloin
• onion
• salt
• black pepper

Instructions

1. 1 Cut beef into 1x1/2-inch cubes and place in a large bowl. Add onion, lime juice, salt, and black pepper; mix well. Cover the bowl and refrigerate for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Thread beef on skewers, 6 to 8 pieces per skewer. Discard any excess marinade.
4. 4 Cook beef skewers on the preheated grill for 3 to 4 minutes per side, 12 to 16 minutes in total. An instant-read thermometer inserted into the center of beef should read at least 145 degrees F (63 degrees C).

By Manouchehr Delshakib

Ingredients

• ✓ lime juice
• olive oil
• tequila
• garlic powder
• cajun seasoning
• seasoned salt
• black pepper
• tiger shrimp
• wooden skewer

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Meanwhile, soak wooden skewers in a pan of water for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp on the skewers, piercing once near the tail and once near the head.
4. 4 Arrange the skewers on the preheated grill; cook until shrimp are bright pink on the outside and no longer transparent in the center, 6 to 8 minutes.

By Jennifer W

Ingredients

• ✓ lime juice
• olive oil
• garlic
• salt
• oregano
• pork tenderloin

Instructions

1. 1 Combine lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Seal the bag and shake until well combined. Taste marinade for tartness: if too tart, add a little more oil; if not enough zing, add more lime juice. The garlic and salt flavors should also be noticeable, but not overpowering. Place tenderloins into the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. 2 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill tenderloins on the preheated grill for 20 to 30 minutes, turning once, or to desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dave Nash

Ingredients

• ✓ lime juice
• sweet potato
• cilantro
• tahini
• garlic
• cumin
• salt
• red pepper flakes
• pistachio

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
3. 3 Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
4. 4 Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
5. 5 Spoon dip into a bowl, garnish with chopped pistachios, and serve.

By lutzflcat

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• ginger root
• curry powder
• chicken breast
• chicken broth
• cornstarch
• water

Instructions

1. 1 Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
4. 4 While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

By Sarah

Ingredients

• ✓ lime juice
• spread
• cilantro
• honey
• garlic
• cumin
• chipotle chili powder
• salt
• shrimp

Instructions

1. 1 Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
2. 2 Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
3. 3 Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
4. 4 Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

By Country Crock