If you’re looking for a dish that perfectly balances zesty flavors with succulent seafood, these Chili Lime Grilled Shrimp Skewers are exactly what you need. I’ve found that this recipe consistently delivers restaurant-quality results while being surprisingly simple to prepare. The combination of tangy lime, subtle heat from chili, and perfectly grilled shrimp creates an irresistible dish that’s perfect for both casual backyard barbecues and elegant dinner parties.
Ingredients
- 2 pounds large shrimp, peeled and deveined (16-20 count)
- 4 tablespoons olive oil
- 3 limes (2 for juice, 1 for serving)
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon honey
- Salt and fresh black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a large bowl, whisk together olive oil, juice from 2 limes, minced garlic, chili powder, cumin, red pepper flakes, honey, salt, and pepper.
- Add the shrimp to the marinade and toss gently to coat. Let marinate for 15-20 minutes (no longer, as lime juice can start cooking the shrimp).
- Preheat your grill to medium-high heat (around 375-400°F).
- Thread the marinated shrimp onto skewers, about 5-6 shrimp per skewer, making sure they’re not too tightly packed.
- Clean and oil your grill grates to prevent sticking.
- Grill the skewers for 2-3 minutes per side until the shrimp turn pink and slightly charred.
- Remove from grill, garnish with fresh cilantro and serve with lime wedges.
Cook Time and Serving Size
Prep Time: 20 minutes (including marination)
Cook Time: 6-8 minutes
Total Time: 30 minutes
Servings: 6-8 people
Recipe Notes
- Make sure not to overcook the shrimp – they’re done when they turn pink and opaque.
- For best results, use shrimp that are all roughly the same size to ensure even cooking.
- If you can’t grill outdoors, these work great on an indoor grill pan or under the broiler.
- The marinade can be made up to 24 hours in advance and stored in the refrigerator.
- For a lower-heat version, reduce or omit the red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they’re best enjoyed fresh off the grill.
- These skewers pair wonderfully with grilled vegetables, rice, or a fresh green salad.
Chili Lime Grilled Shrimp Skewers
These Chili Lime Grilled Shrimp Skewers perfectly balance zesty flavors with succulent seafood. The combination of tangy lime, subtle heat from chili, and perfectly grilled shrimp creates an irresistible dish.
Ingredients
- 2 pounds large shrimp peeled and deveined (16-20 count)
- 4 tablespoons olive oil
- 3 limes 2 for juice, 1 for serving
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 teaspoon honey
- Salt and fresh black pepper to taste
- 1/4 cup fresh cilantro chopped
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a large bowl, whisk together olive oil, juice from 2 limes, minced garlic, chili powder, cumin, red pepper flakes, honey, salt, and pepper.
- Add the shrimp to the marinade and toss gently to coat. Let marinate for 15-20 minutes (no longer, as lime juice can start cooking the shrimp).
- Preheat your grill to medium-high heat (around 375-400°F).
- Thread the marinated shrimp onto skewers, about 5-6 shrimp per skewer, making sure they're not too tightly packed.
- Clean and oil your grill grates to prevent sticking.
- Grill the skewers for 2-3 minutes per side until the shrimp turn pink and slightly charred.
- Remove from grill, garnish with fresh cilantro and serve with lime wedges.
