Adobo Lime Shrimp Marinade

How to Make Adobo Lime Shrimp Marinade

1. 1

   Step 1: Whisk the adobo-cilantro-lime marinade

   In a medium bowl, whisk together olive oil, lime juice, adobo seasoning, chopped cilantro, minced garlic, honey, and smoked paprika until emulsified and smooth. Set aside about 2 tablespoons of the finished marinade in a separate small bowl for basting later, then proceed with the remaining marinade as the shrimp's bath.

   For this step

   • 1/4 cupExtra-virgin olive oil
   • 1/4 cupFresh lime juice (about 2 limes)
   • 1 tablespoonLatin adobo seasoning (store-bought or homemade)
   • 1/4 cupFresh cilantro, chopped
   • 3 clovesGarlic, minced
   • 1 tablespoonHoney (or agave syrup)
   • 1/2 teaspoonSmoked paprika
   
2. 2

   Step 2: Marinate the shrimp briefly

   Place the peeled and deveined shrimp in a shallow dish or zip-top bag and pour the remaining marinade over them. Toss to coat, refrigerate, and let rest 15–30 minutes — no longer than 30 minutes to avoid firming the shrimp too much.

   For this step

   • 1 poundLarge shrimp, peeled and deveined (16–20 count)
   
3. 3

   Step 3: Prepare the grill and skewers

   Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. If using wooden skewers, soak them in water for 20 minutes; then thread 3–4 shrimp per skewer, leaving a little space between each for even cooking.
   
4. 4

   Step 4: Grill and baste

   Grill the shrimp 2–3 minutes per side until opaque and just firm, flipping once to get light char marks. During grilling, brush the reserved 2 tablespoons of marinade on the shrimp once or twice to intensify flavor, discarding any leftover raw-marinated sauce after use.
   
5. 5

   Step 5: Rest and serve

   Transfer the cooked shrimp to a platter and let rest 1–2 minutes, then finish with a squeeze of fresh lime and a scatter of extra chopped cilantro. Serve hot on skewers, in tacos, over rice, or alongside grilled corn for bright coastal flavors.

1. In a medium bowl, whisk together olive oil, lime juice, adobo seasoning, chopped cilantro, minced garlic, honey, and smoked paprika until emulsified and smooth. Set aside about 2 tablespoons of the finished marinade in a separate small bowl for basting later, then proceed with the remaining marinade as the shrimp's bath.
2. Place the peeled and deveined shrimp in a shallow dish or zip-top bag and pour the remaining marinade over them. Toss to coat, refrigerate, and let rest 15–30 minutes — no longer than 30 minutes to avoid firming the shrimp too much.
3. Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. If using wooden skewers, soak them in water for 20 minutes; then thread 3–4 shrimp per skewer, leaving a little space between each for even cooking.
4. Grill the shrimp 2–3 minutes per side until opaque and just firm, flipping once to get light char marks. During grilling, brush the reserved 2 tablespoons of marinade on the shrimp once or twice to intensify flavor, discarding any leftover raw-marinated sauce after use.
5. Transfer the cooked shrimp to a platter and let rest 1–2 minutes, then finish with a squeeze of fresh lime and a scatter of extra chopped cilantro. Serve hot on skewers, in tacos, over rice, or alongside grilled corn for bright coastal flavors.