Grilled Chile-Lime Shrimp Recipe

Name: Grilled Chile-Lime Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely shredded lime peel; 1/4 tablespoon lime juice (about 1 1/2 limes); 1 jalapeno pepper, seeded and finely minced; 1 tablespoon garlic, minced; 2 tablespoons low sodium soy sauce; 3 tablespoons olive oil; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 2 tablespoons cilantro; 1 tablespoon honey; 1 1/2 lbs medium shrimp (about 6 per person)

Servings: persons

1 teaspoon finely shredded lime peel
1/4 tablespoon lime juice (about 1 1/2 limes)
1 jalapeno pepper, seeded and finely minced
1 tablespoon garlic, minced
2 tablespoons low sodium soy sauce
3 tablespoons olive oil
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons cilantro
1 tablespoon honey
1 1/2 lbs medium shrimp (about 6 per person)

1
Preheat grill to medium-high.
2
In medium bowl, combine all ingredients except shrimp and stir well.
3
Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
4
Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
5
Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
6
Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
7
(Serve with Toasted Couscous with Grilled Mango and Zucchini).

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon finely shredded lime peel, 1/4 tablespoon lime juice (about 1 1/2 limes), 1 jalapeno pepper, seeded and finely minced, 1 tablespoon garlic, minced, and more.

Yes, Grilled Chile-Lime Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chile-Lime Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions