These fast and easy Grilled Chili Lime Shrimp are the best! Seasoned with zesty lime, garlic and chili, these wonderfully juicy shrimp are exploding with flavour. Perfect for Father’s Day!
Father’s Day is the official start of summer which marks the beginning of grilling season, so why not show your dad how much you appreciate him by grilling these spicy shrimp? There couldn’t be anything better dad would love on Father’s Day.
I love this best grilled shrimp recipe because it packs an abundance of flavour and is incredibly easy to prepare. Not only are these shrimp skewers great for Father’s Day, but they’re also perfect for a quick summer grilling weeknight meal, as an appetizer or for entertaining. Everyone, including dad will devour every bite of these succulent, juicy grilled shrimp skewers. Expect them to disappear fast!
Any seafood lover will be drooling over these spicy chili lime grilled shrimp with the ideal citrusy, garlicky, spicy combo. Skewered shrimp get a quick soak in a zesty five ingredient marinade which infuses the shrimp. The shrimp are placed on a hot grill where they cook in minutes. Shrimp skewers can also be grilled on an indoor grill or skillet so you can make them anytime, all year long.
With little effort and just a handful of ingredients, these perfectly seasoned shrimp skewers will be on your table in no time. Nothing complicated at all. You can always count on this quick and easy summer grilled shrimp recipe.
What Makes This Grilled Shrimp Recipe So Great?
- Full of big bold flavours with garlic, bursts of zesty lime and spice.
- Only 5 main simple ingredients are needed for the fabulous marinade that seasons the shrimp.
- This grilled shrimp recipe has a fantastic smoky flavour from the grill.
- Served on a stick which makes them super delicious and fun to eat.
- Popular and easy dinner idea, appetizer or for entertaining.
- A healthy low carb and gluten free seafood option.
Ingredients Needed to Make Grilled Chili Lime Shrimp
- Shrimp – Use large raw frozen shrimp that are 21 - 25 per pound, defrost the shrimp and remove the shells, but leave the tails on.
- Garlic – Garlic is a must for the marinade giving the shrimp a bold pungent earthy flavour.
- Olive oil – Used for the marinade to bind the ingredients together and helps the shrimp crisp on the grill.
- Limes – The zest and juice infuses the marinade with citrus flavour and keeps the shrimp juicy and extra lime wedges garnish the cooked skewers.
- Salt and pepper – Seasonings for the marinade.
- Crushed red pepper flakes - Gives the marinade a hot pungent smoky flavour and you can control the spice as desired.
- Cilantro, for garnish – Compliments the shrimp skewers nicely and adds some colour but is optional.
- Red chili peppers, for garnish – Adds a pop of colour and additional spice to the skewers but are totally optional.
- Sweet chili sauce, for serving – Purchase a chili sauce with the spice level you desire but it is totally optional.
How to Make Grilled Chili Lime Shrimp
Soak Skewers and Thaw Shrimp
Soak bamboo skewers in a container filled with water for 30 minutes. Meanwhile, thaw frozen shrimp in a bowl full of cold water for 15 - 30 minutes. See below to learn how to thaw shrimp.
Here’s How to Make the Shrimp Marinade
The simple shrimp marinade for grilling works magic on these shrimp and will get your taste buds singing! To make the marinade, in a small bowl combine the marinade ingredients: garlic, olive oil, lime zest, lime juice, salt, pepper and red pepper flakes.
Dry Shrimp and Thread on Skewers
Drain thawed shrimp and pat dry with paper towels. Thread shrimp on soaked bamboo skewers, at least 3 or 4 per skewer or as desired. Thread through the thickest part of the head end right through the meaty part of the tail end so the shrimp forms a C-shape, all in the same direction, butting each other. Place skewered shrimp on a rimmed dish.
Brush Marinade on Skewered Shrimp
Generously brush the shrimp skewers with the marinade making sure you get the marinade in all the crevices. Reserve the remaining marinade for brushing shrimp while cooking. Cook shrimp skewers immediately or refrigerate for about one hour.
Cook the Shrimp
Preheat an indoor grill pan or an outdoor BBQ grill to medium-high. Brush ridges or grates with cooking oil. Add shrimp skewers and cook for 2 – 3 minutes per side until they go from grey to pink and become opaque. Brush shrimp with reserved marinade while cooking.
About Shrimp
What type of shrimp should I use for this recipe?
Ideally use large raw frozen shrimp with tails on that are 21 - 25 per pound. I prefer to purchase shrimp that are already peeled and deveined. If the shrimp still have their shells on, you can easily peel them yourself after they’re thawed. Frozen shrimp is an ideal choice because it’s frozen as soon as it’s caught preserving the freshest flavour but you could also use fresh shrimp. Always choose a sustainable wild caught shrimp.
Shrimp Tails on or Off?
Whenever I post shrimp recipes, I always get asked if the shrimp tails should be left on or removed. I typically like the tails on. Sure they’re fussier to eat but the tails make for a much nicer presentation! If you prefer, you can remove the tails before making this recipe.
How do I Thaw Shrimp?
Thaw shrimp in the original packaging for 24 hours in the refrigerator. If you’re pressed for time then remove frozen shrimp from packaging and dump them into a large bowl of cold water. Let soak for 30 - 45 minutes, then drain. Shrimp are thawed when the exterior looks translucent and there are no more ice crystals or hard frozen parts. Be sure and dry the shrimp well between layers of paper towels before using.
How to Serve Grilled Chili Lime Shrimp
Chili lime shrimp skewers can be served as part of a main course with a side of pasta, rice, salad or vegetables or simply on their own as an appetizer. Serve them with a squeeze of lime juice, a sprinkle of chopped cilantro and a purchased sweet chili sauce for dipping.
Serving Variations for Grilled Chili Lime Shrimp
- Tuck chili lime shrimp into tacos for a grilled shrimp taco meal
- Add chili lime shrimp to a pasta dish
- Chop up and add chili lime shrimp to a frittata
- Build a grilled shrimp salad with greens and other vegetables
- Make chili lime shrimp and avocado wraps
- Create a rice bowl with chili lime shrimp, rice and broccoli
Frequently Asked Questions
Can I make grilled chili lime shrimp ahead?
The marinade has lime juice in it which is an acid, so it’s recommended to marinate for about 30 minutes to one hour before cooking. Anything longer and the acid will start to break down and cook the delicate shrimp. If you need to prepare early in the day or a day in advance, mix up the marinade, cover it and refrigerate. Skewer thawed shrimp, cover them and keep refrigerated. About 30 minutes to one hour before grilling, brush marinade all over the skewered shrimp and keep refrigerated until ready to grill.
Are grilled chili lime shrimp spicy?
This recipe is rated as spicy since there are 2 teaspoons of spicy seasoning in it. Also one of the garnish options is sliced chili peppers and they can be very spicy but they’re easy to leave out or pick off. Shrimp pair well with spice, but everyone’s spice sensitivity is different so feel free to use none, less or lots more spicy seasoning or chili peppers as desired!
How do I store leftover grilled chili lime shrimp and reheat leftovers?
These shrimp are so good you probably won’t have any leftovers! Should you have leftovers, store them in an airtight container in the fridge where they’ll keep for 2 - 3 days. It’s best to store them within 1 – 2 hours of grilling. For best results reheat the shrimp briefly on the stove-top or in the microwave taking care not to overcook the shrimp.
Tips for making grilled chili lime shrimp
- Be sure and soak the bamboo skewers in water for at least 20 minutes so they won’t burn on the grill.
- Thread 3 or 4 shrimp per skewer for appetizers or make longer ones and thread 6 – 10 per skewer as a main course.
- Don’t marinate the shrimp for more than 1 hour as the acid in the lime will start to cook the shrimp.
- Use an outdoor grill or an indoor grill pan; be sure the length of the skewers you use fit in the indoor grill pan if you are using that option.
- Grill shrimp just until they turn from grey to opaque pink and show a slight char on them; over cooking results in tough rubbery shrimp.
Looking for more Father’s Day grill recipes? Check these out:
Recipe
Grilled Chili Lime Shrimp
Fast and easy Grilled Chili Lime Shrimp seasoned with a zesty lime, garlic and chili marinade and grilled. Perfect for Father’s Day!
Ingredients
- 1 ½ pounds frozen raw shrimp (21 – 25 per pound)
- 4 garlic cloves minced
- ¼ cup olive oil
- 1 lime zested
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 teaspoons crushed red pepper flakes
- ¼ cup cilantro finely chopped, optional for garnish
- 2 limes sliced into wedges, for garnish
- Sweet chili sauce for dipping, as desired
Instructions
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Thaw shrimp in a large bowl of cold water, for about 15 - 30 minutes. Peel and devein them as necessary, but leave tails on.
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Meanwhile, in a medium bowl combine the marinade ingredients, garlic, olive oil, lime zest, lime juice, salt, pepper and crushed red pepper flakes.
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Drain shrimp and pat them dry with paper towels. Thread each shrimp onto bamboo skewers that have been soaked in water for at least 20 minutes. Thread through the thickest part of the head end right through the meaty part of the tail end so the shrimp form a C-shape, all in the same direction, butting each other, but not too tight. Thread at least 3 or 4 per skewer, or as desired. Place skewers on a rimmed baking dish.
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Generously brush all sides of the shrimp skewers with the marinade ensuring it gets into all the crevices. Reserve remaining marinade for cooking. Cook the shrimp immediately or refrigerate for 30 minutes to one hour, no longer.
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Preheat an outdoor BBQ grill or an indoor grill pan to medium-high heat. Brush the grates or ridges with a little bit of neutral oil. Add skewers and cook for about 2 - 3 minutes per side until pink and opaque, brushing with reserved marinade while grilling.
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Transfer cooked shrimp to a serving platter. Garnish with chopped cilantro, lime wedges and chili peppers. Squeeze additional lime juice over top. Serve with sweet chili sauce for dipping if desired.
Recipe Notes
- Thaw shrimp in refrigerator overnight or in a large bowl of cold water for 30 - 45 minutes then remove shells, leave tails on and pat the shrimp dry
- Soak bamboo skewers in water for at least 20 minutes so they won’t burn on the grill.
- Thread 3 or 4 shrimp per skewer for appetizers or thread 6 – 10 shrimp per skewer as a main course
- Don’t marinate the shrimp for more than 1 hour as the acid in the lime will start to cook the shrimp.
- Use an outdoor grill or an indoor grill pan to make these shrimp; just be sure the length of the skewers you use fit in the indoor grill pan if you are using that option
- Grill the shrimp just until they turn from grey to opaque pink and show a slight char on them; over cooking results in tough rubbery shrimp
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