Name: Chili Lime Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 3 tbsp lime juice (about 1 1/2 limes); 2 tbsp olive oil; 1 tbsp honey; 2 garlic cloves (minced); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp grated lime zest; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp pepper; 1 lb raw jumbo shrimp (peeled and deveined)

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This chili lime shrimp is infused in a smoky and zesty marinade and charred lightly on the grill to produce the tastiest shrimp skewers ever! Pair it with a cool and refreshing salad or serve along with rice or on tacos! You can’t go wrong with this quick, easy and flavourful shrimp recipe! {gluten-free, low carb, paleo & keto-friendly}

You know those recipes that just scream summer cookout? Well this chili lime shrimp is one of those recipes. It’s smoky, zesty and has just the right amount of spice to compliment those cool and refreshing salads on a hot summer night.

The smell alone of these shrimp skewers cooking on the barbecue will have your mouth watering, but then when you see the crispy charred shrimp infused in that chili lime marinade, you’ll definitely be wanting to make this recipe on repeat.

The best part is, it takes less than 10 minutes to cook up this shrimp so it makes for a fast and flavour-packed meal!

Reasons to love shrimp

Minimal prep work required: One of the best things about shrimp is that you don’t have to chop it up or do much to prepare it. Simply defrost it, flavour it up or eat it plain and it’s good to go!
Perfect for marinating: Due to its size and texture, shrimp is ideal for marinating because all of those flavours can seep into the crevices for the ultimate flavour-packed meal!
High in protein: One serving of this shrimp recipe has about 24 grams of protein, which makes for a filling and satisfying meal.
Low in calories: Each shrimp only has about 14 calories, making it a very waist-friendly option.

How to Make Chili Lime Marinade

In a small bowl, mix together the ingredients for the chili lime marinade.

Place the shrimp in a large ziploc bag. Pour the marinade over top of the shrimp and toss until well coated.

Place in the fridge for at least 20-30 minutes to marinate.

How to Cook Shrimp on the Grill

Place the marinated shrimp on skewers. I did about 7-8 shrimp per skewer.

Alternatively, you can use a grill basket to cook the shrimp if you don’t have time to put the shrimp on skewers.

Preheat the grill to medium high. Cook the shrimp skewers for 2-3 minutes on each side. The key to cooking shrimp on the barbecue is to get that grill nice and hot and cook it fast!

How do you know when the shrimp is cooked?

The shrimp is cooked when it’s pink on the outside and white and opaque on the inside. It will also feel slightly firm. Be careful not to overcook the shrimp since it will be tough and rubbery to chew.

Not exactly what we’re going for!

What type of shrimp should I use?

For best results, I would recommend using raw jumbo or black tiger shrimp that’s been peeled and deveined for this recipe. The shrimp does shrink a bit once cooked so I always find that a larger shrimp tends to taste better when grilled and has a nicer overall presentation.

Is this recipe spicy?

I wouldn’t describe this shrimp as overly spicy, although it does have a slight kick to it. I would say that it has more of a smoky flavour due to the chili powder and paprika.

Storage guidelines

These shrimp skewers taste best when consumed fresh off the grill. That being said, if you need to store any leftovers, you can store the shrimp in the fridge for up to three days.

What to serve with chili lime shrimp

This shrimp pairs really nicely with a cool and refreshing summer salad, but you can also serve it along with grilled veggies, brown rice, in tacos, or all by themselves with a squeeze of lime juice!

Try it out with the following recipes:

Recipe Tips

For best results, use raw peeled and deveined jumbo or black tiger shrimp.
Marinate shrimp for at least 20-30 minutes to allow all of those flavours infuse into the shrimp.
Use metal skewers to cook shrimp on the grill. If you opt for wooden ones, make sure that you soak them in water so they don’t catch on fire.
Place about seven shrimp on each skewer. If there are too many shrimp, they won’t cook evenly on the barbecue.
Don’t overcook the shrimp, as they will turn out tough and rubbery. Cook until pink and lightly charred on the outside and white and opaque on the inside.

More delicious seafood recipes!

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Adapted from the Yum & Yummer Cookbook

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Chili Lime Shrimp