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+ servings
Grilled shrimp skewers on a platter with lime.
Course dinner

Grilled Honey Chili Lime Shrimp Skewers

By: Elysia
Servings 4 servings
This healthy honey 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. Ready in around 30 minutes, you can't go wrong with this quick, easy and flavourful grilled shrimp recipe! {gluten-free, low carb, paleo & keto-friendly}
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 3 tablespoons lime juice about 1 1/2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound raw jumbo shrimp peeled and deveined


  • In a small bowl, mix together the ingredients for the chili lime marinade.
  • Add the shrimp to 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.
  • Place the shrimp on metal skewers, about 7-8 shrimp per skewer.
  • Preheat grill to medium high. Cook shrimp for 2-3 minutes on each side or until pink, opague and lightly charred. Garnish with a squeeze of lime juice and fresh cilantro, if desired.


  • Large shrimp is best: For best results, use raw peeled and deveined jumbo or black tiger shrimp since since smaller shrimp are harder to skewer.
  • For the tails: You can leave the tails on your shrimp, or remove them. The tails make for a nicer presentation but it’s a little more work to remove them right before eating.
  • Use metal skewers: I find the metal skewers are better for cooking 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.
  • Evenly distribute the shrimp: 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: If cooked for too long, the shrimp will turn out tough and rubbery. Cook until pink and lightly charred on the outside and white and opaque on the inside.


Calories: 203kcalCarbohydrates: 7gProtein: 24gFat: 9gSaturated Fat: 1gCholesterol: 286mgSodium: 653mgPotassium: 139mgFiber: 1gSugar: 5gVitamin A: 542IUVitamin C: 8mgCalcium: 176mgIron: 3mg
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