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A platter of grilled chili lime shrimp skewers on a wooden board on an outdoor patio table, plump pink-orange shrimp with deep char marks, sprinkled with fresh cilantro and crumbled cotija cheese, ...
Sarah Mitchell

Grilled Shrimp Skewers with Chili-Lime Marinade

Shrimp on the grill is one of those dishes that people overthink. They worry about overcooking, sticking, timing — and they end up with sad, rubbery shrimp.
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Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 2 pounds large shrimp (16/20 count), peeled and deveined, tails on
For the Chili-Lime Marinade
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (from about 4 limes)
  • 3 tablespoons honey
  • 2 tablespoons ancho chili powder (or regular chili powder)
  • 1 tablespoon smoked paprika
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional)
  • 2 teaspoons ground cumin
  • 1 tablespoon tequila (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh cilantro, finely chopped
For Serving
  • Extra lime wedges
  • Flaky sea salt
  • Fresh cilantro
  • Slice d avocado
  • Cotija cheese (crumbled)

Equipment

  • Gas or charcoal grill
  • Wooden or metal skewers
  • Large mixing bowl
  • Whisk
  • Tongs
  • Sharp knife
  • Citrus juicer (optional)

Method
 

  1. Whisk all the marinade ingredients in a large bowl. Set aside 2 tablespoons in a separate bowl for basting (never use marinade that touched raw shrimp).
  2. Add the shrimp to the remaining marinade and toss to coat. Cover and refrigerate for 30 minutes. Do not go over 60 minutes — the lime juice will start to 'cook' the shrimp like ceviche.
  3. Soak wooden skewers in water for 30 minutes (while the shrimp marinates).
  4. Thread 4-5 shrimp onto each skewer by inserting the skewer through both the head and tail end (this double-pierces each shrimp and keeps them from spinning on the grill).
  5. Preheat your grill to high heat (450-500°F). Oil the grates well with a paper towel dipped in vegetable oil.
  6. Place the skewers on the grill and cook for 2-3 minutes per side until pink, opaque, and slightly charred. Do not overcook — shrimp go from perfect to rubbery in about 30 seconds.
  7. During the last minute, brush with the reserved marinade for extra flavor and shine.
  8. Transfer to a platter, squeeze extra lime juice over the top, sprinkle with flaky sea salt and fresh cilantro. Serve immediately.

Notes

The 30-minute marinade rule is actually important — the lime juice will start to denature the proteins in the shrimp like ceviche if you leave it longer, making the texture weirdly firm. Set a timer. Also, the double-pierce skewering technique (through the head and tail) is a game-changer: it keeps the shrimp from flipping around and makes them easier to turn. And remember — shrimp cook fast. The moment they're pink, opaque, and slightly curled into a 'C' shape, they're done. A tight 'O' shape means overcooked.