Get ready to elevate your grilling game with these irresistible Chili Lime Shrimp Kebabs! I’ve perfected this recipe to bring you the perfect balance of zesty citrus, gentle heat, and succulent shrimp. Whether you’re planning a summer barbecue or craving something special for dinner, these kebabs deliver restaurant-quality taste with minimal effort.
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 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine olive oil, juice from 2 limes, minced garlic, chili powder, cumin, paprika, cayenne pepper, honey, salt, and black pepper. Whisk until well combined.
- Add the shrimp to the marinade and gently toss to coat evenly. Cover and refrigerate for 30 minutes (don’t exceed this time as the lime juice can start cooking the shrimp).
- While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent burning.
- Thread the marinated shrimp onto skewers, leaving small gaps between each piece to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the kebabs for 2-3 minutes per side until the shrimp turn pink and slightly charred.
- Garnish with fresh cilantro and serve with lime wedges.
Cook Time and Serving Size
Prep Time: 40 minutes (including marination)
Cook Time: 6 minutes
Total Time: 46 minutes
Servings: 6 people
Recipe Notes
- For best results, use jumbo shrimp that are all similarly sized to ensure even cooking.
- Don’t marinate the shrimp for longer than 30 minutes – the acid in the lime juice will start to “cook” the shrimp if left too long.
- If using metal skewers instead of wooden ones, you can skip the soaking step.
- To prevent the shrimp from spinning on the skewers while grilling, thread each shrimp twice, creating a “C” shape.
- These kebabs work great in the oven too – broil for 3-4 minutes per side if you can’t access a grill.
- Serve these kebabs with rice, grilled vegetables, or a fresh salad for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Chili Lime Shrimp Kebabs
Elevate your grilling game with these irresistible Chili Lime Shrimp Kebabs! The perfect balance of zesty citrus, gentle heat, and succulent shrimp.
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 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine olive oil, juice from 2 limes, minced garlic, chili powder, cumin, paprika, cayenne pepper, honey, salt, and black pepper. Whisk until well combined.
- Add the shrimp to the marinade and gently toss to coat evenly. Cover and refrigerate for 30 minutes (don't exceed this time as the lime juice can start cooking the shrimp).
- While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent burning.
- Thread the marinated shrimp onto skewers, leaving small gaps between each piece to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the kebabs for 2-3 minutes per side until the shrimp turn pink and slightly charred.
- Garnish with fresh cilantro and serve with lime wedges.