Type what you have

Ingredients

• ✓ lime
• cajun seasoning
• vegetable oil
• shrimp

Instructions

1. 1 Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove shrimp from marinade; shake off excess. Discard remaining marinade.
4. 4 Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

By Kimmy K

Ingredients

• ✓ lime
• cilantro
• garlic salt
• black pepper
• chicken

Instructions

1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa

Ingredients

• ✓ lime
• purple sweet potato
• coconut milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Poke holes all over potatoes with a fork. Arrange in a baking dish.
3. 3 Bake in the preheated oven until purple potatoes are easily pierced with a knife, about 45 minutes.
4. 4 Cut purple potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt, and pepper to taste. Beat with an electric mixer until smooth. Serve while still warm.

By Crystal Sanders

Ingredients

• ✓ lime
• chicken breast
• garlic
• ground ginger
• olive oil

Instructions

1. 1 Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
2. 2 Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

By Susan McFadden

Ingredients

• ✓ lime
• orange juice
• honey
• red pepper flakes
• chicken breast
• cilantro

Instructions

1. 1 Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

By DOLPHINROB13

Ingredients

• ✓ lime
• chicken breast
• lemon
• dijon mustard
• black pepper
• creole seasoning

Instructions

1. 1 Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

By PEACEKIKS

Ingredients

• ✓ lime
• salad dressing
• worcestershire sauce
• applesauce
• hot pepper sauce
• pork chop

Instructions

1. 1 Whisk Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice together in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 6 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Pour marinade into a saucepan and bring to a boil over medium heat. Boil for about 1 minute; set aside.
4. 4 Cook pork chops on the preheated grill until well browned and no longer pink in the center, about 6 minutes per side; occasionally basting chops with marinade until basted marinade cooks completely onto chops. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By walleye11

Ingredients

• ✓ lime
• avocado
• greek yogurt
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

By Stirs and Stripes

Ingredients

• ✓ lime
• peach
• tomato
• jalapeno pepper
• onion
• garlic

Instructions

1. 1 Combine peaches, tomato, lime juice, jalapeño, onion, and garlic in a bowl. Serve immediately or refrigerate to allow flavors to develop, about 3 hours.

By DarlingCook

Ingredients

• ✓ lime
• chicken breast
• salt
• black pepper
• salsa
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
3. 3 Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keykeelee

Ingredients

• ✓ lime
• pork chop
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Toss pork chops with lime juice in a bowl until evenly covered. Toss with garlic and basil. Season chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. 3 Cook pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Gina-Li

Ingredients

• ✓ lime
• albacore tuna steak
• olive oil
• salt
• black pepper
• hickory wood chip

Instructions

1. 1 Gather all ingredients.
2. 2 Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
3. 3 Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
4. 4 Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once.
5. 5 Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

By Gordon Holland

Ingredients

• ✓ lime
• red snapper fillet
• garlic powder
• salt
• black pepper
• picante sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
2. 2 Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

By ADAMS8192

Ingredients

• ✓ lime
• brussels sprout
• butter
• garlic powder
• black pepper
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush Brussels sprouts with butter; season with garlic powder, black pepper, and seasoned salt.
3. 3 Cook sprouts on the preheated grill until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

By CHEF CLAY

Ingredients

• ✓ lime
• cornish game hen
• olive oil
• chili powder
• cumin
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub each hen with a lime half. Drizzle with olive oil, then season with chili powder, cumin, kosher salt, and black pepper. Place hens on a rack in a shallow roasting pan.
3. 3 Roast hens in the preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Mary Fortman

Ingredients

• ✓ lime
• balsamic vinaigrette dressing
• worcestershire sauce
• mustard
• black pepper
• oil
• sirloin tri tip

Instructions

1. 1 Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
2. 2 When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
3. 3 Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
4. 4 Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
5. 5 Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
6. 6 Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
7. 7 Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
8. 8 Cut into thin slices across the grain of the meat and serve.

By Bibi

Ingredients

• ✓ lime
• mayonnaise
• thai sweet chili sauce
• chile-garlic sauce
• sesame oil
• kosher salt
• black pepper

Instructions

1. 1 Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

By Jake176

Ingredients

• ✓ lime
• cucumber
• cilantro
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ lime
• chicken breast
• salt
• black pepper
• bacon
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a baking dish; season with salt and pepper.
3. 3 Bake in the preheated oven until chicken is just slightly pink in the center, about 25 minutes. Remove from the oven.
4. 4 Cook bacon in a large skillet over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain on a paper towel-lined plate. Wrap 2 bacon strips around each chicken breast in the baking dish.
5. 5 Return chicken to the oven and continue baking until bacon is crispy and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Sprinkle chicken with Cheddar cheese. Continue baking until cheese is melted, 2 to 5 minutes. Serve with limes.

By Lisa the Quik Learner

Ingredients

• ✓ lime
• light beer
• honey
• garlic
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

By Lauren

Ingredients

• ✓ lime
• ✓ lime
• corn
• mesquite wood chip
• butter
• cilantro
• paprika
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
3. 3 Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
4. 4 Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.

By Elizabeth

Ingredients

• ✓ lime
• rice sides chicken broccoli
• chicken breast
• garlic
• black pepper
• avocado
• parsley

Instructions

1. 1 Grate the zest of 2 limes; squeeze juice from 1 lime. Reserve separately.
2. 2 Combine 2 cups water, Knorr® Rice SidesTM- Chicken Broccoli Rice, diced chicken, roasted garlic, black pepper, and lime zest in a pot. Bring to a boil over high heat; stir. Reduce heat and cover. Simmer over low heat until most of the water has been absorbed, about 10 minutes.
3. 3 Top with avocado slices, fresh parsley, and fresh lime juice to taste.

By Noah Weisberg

Ingredients

• ✓ lime
• butter
• ginger
• water
• sea salt
• jasmine rice
• black pepper

Instructions

1. 1 Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. 3 Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

By Fancy Pants

Ingredients

• ✓ lime
• cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ lime
• jerk seasoning
• salt
• black pepper
• olive oil
• yellow onion
• pork chop

Instructions

1. 1 Combine jerk seasoning, salt, and black pepper in a small bowl; set rub aside.
2. 2 Heat oil in a large skillet over medium heat; add about 1 tablespoon jerk rub. Add onion; cook and stir until soft, about 3 minutes.
3. 3 Meanwhile, sprinkle 1/2 remaining jerk rub onto one side of each pork chop. Poke 4 or 5 holes into each chop, using the tip of a knife; drizzle 1/2 lime juice over top. Place chops, seasoned-sides down, into the hot skillet.
4. 4 Cook until brown, 5 to 7 minutes. While chops cook, sprinkle remaining jerk rub onto top sides of chops; poke 4 or 5 holes into each chop using the tip of a knife. Drizzle remaining lime juice over top. Flip chops; cook until brown and no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By kesparza22

Ingredients

• ✓ lime
• garlic
• oregano
• cumin
• chipotle pepper in adobo sauce
• adobo sauce
• beef sirloin steak
• salt
• pepper

Instructions

1. 1 Whisk lime juice, garlic, oregano, and cumin together in a small bowl. Stir in adobo peppers and adobo sauce.
2. 2 Pierce steaks on both sides with a sharp knife; sprinkle with salt and pepper. Place steaks into a glass baking dish. Pour adobo marinade over top; turn steaks until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill for 6 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By Tracie Commins

Ingredients

• ✓ lime
• cooking spray
• sweet potato
• avocado oil
• chili-lime seasoning
• mayonnaise
• lime juice
• chili-lime seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions. Lightly coat the fryer basket with cooking spray.
2. 2 Place sweet potatoes in a large bowl, drizzle with oil and 1 1/2 teaspoons chili-lime seasoning; toss well. Transfer to the air fryer basket, working in batches if necessary.
3. 3 Cook sweet potatoes in the preheated air fryer until brown and crispy, 8 to 9 minutes, shaking and turning fries after 4 minutes.
4. 4 Meanwhile, whisk mayonnaise, lime juice, and 1 teaspoon chili-lime seasoning together in a small bowl. Serve sweet potato fries with dipping sauce and lime wedges.

By lutzflcat

Ingredients

• ✓ lime
• water
• soy sauce
• worcestershire sauce
• ginger root
• white sugar
• red pepper flakes
• chicken wing

Instructions

1. 1 Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
2. 2 Preheat an outdoor grill for medium-low heat and lightly oil grate.
3. 3 Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

By Jason

Ingredients

• ✓ lime
• red snapper
• grapeseed oil
• cajun seasoning
• garlic
• orange
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ lime
• cooking spray
• haddock fillet
• butter
• dill weed
• salt
• red pepper flake
• onion

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
3. 3 Arrange equal amounts of the haddock into the center of each foil square.
4. 4 Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
5. 5 Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
6. 6 Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

By Ginny Maziarka