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Chili Lime Shrimp

Shrimp marinated with lime, chili powder, garlic, cilantro, and olive oil
Course: Main Course
Cuisine: Mexican
Keyword: chili li, chili lime, chili lime shrimp, grilled shrimp
Servings: 6 servings


  • 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


*Use fresh or frozen shrimp. I used two 12oz bags of frozen shrimp.