Chili Lime Shrimp: A Flavorful Delight for Dinner
A quick and flavorful shrimp dish marinated in a zesty chili-lime blend and grilled to perfection, ideal for a weeknight dinner or appetizer.
Equipment
- bowl
- ziplock bag
- Metal skewers
- Grill basket
- grill
Ingredients
- ½ cup Fresh lime juice
- 1 tbsp Lime zest
- 2 tbsp Cooking oil Extra virgin olive oil recommended; canola or avocado oil acceptable
- 1 tbsp Honey
- 2 cloves Freshly minced garlic
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 lb Raw shrimp Peeled and deveined; jumbo or black tiger recommended
Instructions
- Combine lime juice, zest, oil, honey, garlic, chili powder, cumin, paprika, salt, and pepper in a bowl to create the marinade.
- Place shrimp in a large ziplock bag, pour marinade over them, and toss to coat evenly.
- Refrigerate for a minimum of 20 minutes, up to 2 hours.
- Thread shrimp onto metal skewers (approximately 7-8 shrimp per skewer) or place in a grill basket.
- Preheat grill to medium-high heat.
- Cook shrimp for 2-3 minutes per side until pink, opaque, and lightly charred.
- Serve with optional garnish of lime juice and cilantro.
Notes
Use metal skewers for best results; avoid overcooking shrimp to prevent a tough or rubbery texture. Ensure frozen shrimp is thawed and patted dry before use. Increase heat by adding cayenne or red pepper flakes for more spice.