Spicy Grilled Shrimp Skewers with Garlic Lime Marinade

How to Make Spicy Grilled Shrimp Skewers with Garlic Lime Marinade

1. 1

   Step 1: Make the garlic-lime marinade

   In a medium bowl whisk together the olive oil, lime juice, lime zest, minced garlic, honey, crushed red pepper, smoked paprika, kosher salt and black pepper until combined. Taste and adjust heat or salt as desired.

   For this step

   • 3 tbspextra-virgin olive oil
   • 3 tbspfresh lime juice (about 2 limes)
   • 1 tsplime zest
   • 4 clovesgarlic, minced
   • 1 tbsphoney
   • 1 tspcrushed red pepper flakes
   • 1 tspsmoked paprika
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Marinate the shrimp

   Place the peeled and deveined shrimp in a shallow dish or resealable bag. Pour the marinade over the shrimp, toss to coat evenly, then refrigerate for 15–20 minutes (no longer to avoid toughening the shrimp). If using wooden skewers, soak them while the shrimp marinates.

   For this step

   • 1 1/4 lblarge shrimp, peeled & deveined
   • 8 countwooden skewers (or metal skewers)
   
3. 3

   Step 3: Skewer and grill

   Preheat grill to medium-high (about 425–450°F / 220–230°C). Thread 5–8 shrimp onto each skewer, leaving small gaps for even cooking. Oil the grill grates lightly. Grill skewers 2–3 minutes per side, until shrimp turn opaque and develop light char marks (total 4–6 minutes).
   
4. 4

   Step 4: Finish and serve

   Transfer skewers to a platter, sprinkle with chopped cilantro and serve with lime wedges for squeezing over the shrimp. Serve immediately.

   For this step

   • 2 tbspfresh cilantro, chopped (for garnish)
   • 4 countlime wedges (to serve)

1. In a medium bowl whisk together the olive oil, lime juice, lime zest, minced garlic, honey, crushed red pepper, smoked paprika, kosher salt and black pepper until combined. Taste and adjust heat or salt as desired.
2. Place the peeled and deveined shrimp in a shallow dish or resealable bag. Pour the marinade over the shrimp, toss to coat evenly, then refrigerate for 15–20 minutes (no longer to avoid toughening the shrimp). If using wooden skewers, soak them while the shrimp marinates.
3. Preheat grill to medium-high (about 425–450°F / 220–230°C). Thread 5–8 shrimp onto each skewer, leaving small gaps for even cooking. Oil the grill grates lightly. Grill skewers 2–3 minutes per side, until shrimp turn opaque and develop light char marks (total 4–6 minutes).
4. Transfer skewers to a platter, sprinkle with chopped cilantro and serve with lime wedges for squeezing over the shrimp. Serve immediately.