Need a flavorful shrimp recipe to grill this summer? Look no further! This Chili Lime Shrimp is so simple but full of flavor. It is perfect to make for entertaining this summer along with some grilled veggies. The marinade is easy to put together and also easy to customize. Add a little more cayenne or chipotle powder for more heat. Squeeze a little extra lime juice for a little more tang. The world is your oyster, (or shrimp?!).
Chili Lime Shrimp is a great recipe to make a big batch of to have leftovers. To be honest I don’t think shrimp should be reheated. It ends up being overcooked and rubbery, just no bueno in my opinion. I love this Chili Lime Shrimp cold to throw on salads or even make a cold orzo bowl with cold shrimp, cold grilled veggies, cooked and cold orzo, and drizzle a lime vinaigrette or salsa on top. My salads typically consist of greens, grilled or raw veggies, cold shrimp, maybe some crumbled feta, and a light dressing. If these dishes don’t scream summer, I don’t know what does.
The marinade is so simple but full of flavor. Highly recommend you save some to drizzle over the cooked shrimp for extra flavor. All you need is lime juice, garlic, chili powder, salt, cilantro, and olive oil. The key is to let the shrimp marinade for a while, at least 30 minutes but 1 hour is ideal. That time allows for the flavors to really soak in and guarantees perfectly delicious grilled shrimp. You can absolutely make this indoors on a griddle or pan, no grilling necessary if that’s not your jam. Next time you are entertaining friends or family and need a quick shrimp dish, go for this. It makes a lot and is sure to be a hit and will disappear before you know it! Don’t forget to enjoy a nice cold cerveza while you’re at it!
Chili Lime Shrimp
- 1½ lb shrimp *see note
- 2 limes juiced and zested
- ¼ cup cilantro chopped
- 2 garlic cloves minced
- ½ tbsp chili powder
- 1 tsp salt
- ¼ cup olive oil
- If using wooden skewers, soak in water for at least 30 minutes prior to using.
- Place a cast iron grill pan over medium high heat. Alternatively prepare charcoal grill or preheat gas grill. You can also use electric grill top.
- Devein and peel shrimp. Leave tails on if preferred or remove at this time. Place shrimp in large bowl and set aside.
- In a small bowl or liquid measuring cup whisk together lime juice and zest, cilantro, garlic, chili powder, olive oil, and salt. Reserve a couple of tablespoons of marinade.
- Add the rest of the marinade to the shrimp and let marinade in the refrigerator for at least 30 minutes, up to an hour. (The lime juice will start to "cook" the shrimp and that's OK).
- Place shrimp onto skewers if desired.
- Place skewered shrimp or loose shrimp onto cooking surface. Cook for about 2 minutes on each side until shrimp starts to curl and turns pink. Set aside and finish cooking the rest of the shrimp.
- Drizzle reserved marinade onto cooked shrimp