Shrimp do not need much. One pound, peeled and deveined, tossed with olive oil, minced garlic, chili powder, lime juice, salt, and pepper. Threaded onto skewers and grilled for two to three minutes per side. Garnished with chopped fresh cilantro. Six ingredients, six minutes of cooking, and dinner is done. This has become one of our go-to weeknight grills all summer.
People marinate shrimp for hours and it makes them mushy. Shrimp are thin-walled and absorb flavour in minutes. Toss them in the bowl, coat them, put them on the grill. The lime juice and chili powder do their work on contact. By the time the grill marks appear, the flavour is already there.
Tips for Making Spicy Grilled Shrimp
Do not overcook the shrimp
Two to three minutes per side is all they need. Shrimp are done when they turn opaque and curl into a loose C shape. A tight curl means overdone, and overcooked shrimp are rubbery.
Pull them off the grill the moment they change colour. They continue cooking from residual heat on the skewer.
Use two skewers per batch to prevent spinning
Thread each shrimp onto two parallel skewers instead of one. This stops the shrimp from spinning when you flip the skewers, so both sides get even grill marks.
Soak wooden skewers in water for twenty minutes before threading. Dry skewers catch fire on the grill.
Spicy Grilled Shrimps
Total Time: 16 minutes
Yield: 2–4 servings 1x
Description
Grilled shrimps spiced with chili, garlic, lime, and cilantro offer a zesty and flavorful start to any BBQ evening.
Ingredients
Units
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- In a bowl, combine olive oil, garlic, chili powder, lime juice, salt, and pepper.
- Add shrimp to the bowl and toss to coat evenly.
- Preheat grill to medium-high heat.
- Thread shrimp onto skewers.
- Grill shrimp for 2-3 minutes on each side until they are opaque and cooked through.
- Remove from grill and garnish with fresh cilantro before serving.
Notes
For a milder flavor, remove the seeds from the chili before chopping. These shrimps pair well with a light salad or freshly baked bread. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1/2 pound shrimp
- Calories: 200
- Sugar: 1
- Sodium: 500
- Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 190
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them under cold running water for five minutes, then peel, devein, and pat dry. Wet shrimp steam instead of grilling. Dry shrimp sear.
How spicy is this?
One teaspoon of chili powder for one pound of shrimp is mild to medium. For more heat, add a pinch of cayenne or use a hotter chili powder. The lime juice balances the heat.
What do I serve these with?
Rice, a green salad, grilled bread, or in tacos. They are simple enough to go with almost anything. Squeeze extra lime over the top before serving.
If You Liked This Recipe, You’ll Love These
- Chili Garlic Hakka Shrimp Recipe
- Shrimp Chili Lime Fajita Bowl
- Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing
- Chef Alan Wong’s Wok Fried Soybeans with Garlic and Chili
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