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Grilled Cilantro Lime Shrimp Perfection

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp Marinade:
  • 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice (about 2 limes)
  • 1 tsp lime zest
  • 2 garlic cloves, minced
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp chili powder (optional: smoked paprika for depth)
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional, for spice)
  • For Serving:
  • Lime wedges
  • Extra chopped cilantro
  • Grilled corn or rice on the side

Instructions
 

  • Step 1: Prepare the Shrimp : If using frozen shrimp, thaw completely and pat dry with paper towels. Place shrimp in a large bowl or zip-lock bag.
  • Step 2: Make the Marinade : In a separate bowl, whisk together olive oil, lime juice, zest, garlic, cilantro, chili powder, cumin, salt, and pepper. Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 20–30 minutes to let the flavors infuse (do not marinate longer than 1 hour — the acid can overcook the shrimp).
  • Step 3: Preheat the Grill : Preheat your outdoor grill or indoor grill pan to medium-high heat (400°F / 200°C). Lightly oil the grates or pan to prevent sticking.
  • Step 4: Skewer the Shrimp : Thread shrimp onto metal or soaked wooden skewers (about 4–5 shrimp per skewer). This makes them easier to flip and helps them cook evenly.
  • Step 5: Grill the Shrimp : Place skewers on the grill and cook for 2–3 minutes per side, until shrimp are pink, opaque, and slightly charred. Brush any remaining marinade over the shrimp as they cook for extra flavor. Remove from grill and let rest for a minute.
  • Step 6: Garnish and Serve : Sprinkle with extra cilantro and a squeeze of lime juice before serving. Serve hot with rice, salad, or grilled vegetables.