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- 1 pound large shrimp, peeled and deveined - 3 tablespoons olive oil - 2 tablespoons fresh lime juice - Zest of 1 lime - 2 cloves garlic, minced - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped, for garnish - Lime wedges, for serving - Alternative options for shrimp: You can use scallops or chicken breast instead of shrimp. Both options work well and absorb flavors nicely. - Substitutes for lime juice: If you don’t have lime, lemon juice is a great swap. It gives a similar tangy punch. - Different spices to use: Try using taco seasoning or cayenne pepper for a different flavor profile. Both add a great kick to the dish. This recipe is simple, fresh, and full of flavor. You can find the full recipe above to guide you through the steps. Enjoy cooking! To make the best chili lime grilled shrimp, start by preparing the marinade. In a large bowl, mix together: - 3 tablespoons olive oil - 2 tablespoons fresh lime juice - Zest of 1 lime - 2 cloves garlic, minced - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste Mix these ingredients well. The marinade should smell fresh and vibrant. Next, add the peeled and deveined shrimp to the bowl. I like to use my hands to ensure each shrimp gets a good coat of the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes. This allows the flavors to mix and soak into the shrimp. Now, let’s talk about grilling. Preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for about 15-20 minutes. This step helps prevent burning. Once the grill is hot, begin skewering the shrimp. Thread them onto the skewers, leaving a little space between each one. This helps them cook evenly. For the cooking time, place the skewers on the grill. Cook for about 2-3 minutes on each side. You want the shrimp to turn opaque and get a slight char. Keep an eye on them! Overcooking will make them tough, and we want juicy shrimp. To check doneness, look for a nice pink color. If you see that, they are ready to enjoy. For the full recipe, check out the detailed instructions above. Marination time is key for flavor. I suggest letting the shrimp sit in the marinade for at least 30 minutes. This allows the spices to soak in. For zesting a lime, use a fine grater. Be gentle to avoid the bitter white pith. Just take off the green skin for the best taste. Shrimp cook fast. If you leave them on the grill too long, they become tough. Aim for 2-3 minutes per side. When grilling, gas heats up quickly, while charcoal gives a smoky taste. If using charcoal, make sure the coals are hot and glowing. Garnish your dish with fresh cilantro for color and flavor. Lime wedges add a nice touch, too. Serve the shrimp with rice or a fresh salad for a complete meal. This makes your dish look great and taste even better. {{image_2}} For those who love heat, spice up your shrimp! You can add diced jalapeño to the marinade. This gives the dish a nice kick. You can also switch up the chili powder. Try using chipotle powder for a smoky flavor. Paprika adds color and taste too. Want a fruity flair? Add pineapple or mango to the mix. Both fruits pair well with lime and shrimp. You can also try using coconut milk in your marinade. This adds a creamy, tropical taste. Blend it well with the lime and spices for a rich flavor. You can cook shrimp in many ways. Broiling is a great option if you don’t have a grill. Place shrimp on a broiler pan and cook until they turn pink. It takes about five minutes. You can also use an air fryer. This method gives you crispy shrimp without extra oil. Preheat your air fryer and cook for about six minutes. Enjoy experimenting with these methods! For the complete recipe, check out the Full Recipe section. To store leftover grilled shrimp, let them cool down first. Place the shrimp in an airtight container. This keeps them fresh for up to three days. You can also cover them tightly with plastic wrap. Avoid leaving shrimp out at room temperature for too long. This can lead to spoilage. To freeze shrimp, first, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer the shrimp to a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. When reheating, use medium heat on the stove or grill. This helps keep the flavor intact. You may also thaw them in the fridge overnight for best results. Refrigerated grilled shrimp last about three days. If you freeze them, they can last up to three months. Always check for signs of spoilage, like an off smell or slimy texture. These signs mean it’s best to throw them away. Keeping track of how long your shrimp has been stored helps ensure safety. For the full recipe, make sure to check out the earlier sections! You can serve this dish with many sides. I recommend: - Cilantro lime rice - Fresh corn on the cob - Grilled vegetables like zucchini or bell peppers - A crisp green salad For drinks, pair it with: - A light white wine, like Sauvignon Blanc - A refreshing mojito - Sparkling water with lime These sides and drinks enhance the bright flavors of the shrimp. Yes, you can use frozen shrimp! To thaw them, place the shrimp in a bowl of cold water for about 15-20 minutes. Change the water once to speed up the process. When cooking frozen shrimp, keep an eye on the time. Grill them for about 3-4 minutes per side. Make sure they turn opaque and curl slightly to know they’re done. Chili lime grilled shrimp is naturally gluten-free and low-carb. It's a great option for many diets. However, be aware of allergens. Shellfish allergies are common, so check if your guests can eat shrimp. If you need to make it vegan, try using tofu or tempeh instead. For a full recipe, check the linked section! In this blog post, we explored how to make delicious Chili Lime Grilled Shrimp. You learned about the key ingredients, such as shrimp, spices, and lime. I shared tips for marinating and grilling to boost flavor. We also discussed common mistakes, variations, and storage options. Grilling shrimp is simple and rewarding. With these techniques, you can create a tasty dish every time. Enjoy experimenting with flavors and impressing friends at your next meal!

Chili Lime Grilled Shrimp

Delight your taste buds with this Chili Lime Grilled Shrimp recipe! Perfectly marinated in zesty lime, garlic, and spices, these juicy shrimp are a crowd-pleaser at any barbecue. With simple ingredients and easy steps, you'll have a flavorful dish ready in no time. Whether for a weeknight dinner or a summer gathering, this recipe is sure to impress. Click to explore the full recipe and elevate your grilling game today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil

2 tablespoons fresh lime juice

Zest of 1 lime

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a large mixing bowl, combine the olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to create a marinade.

    Add the peeled and deveined shrimp to the marinade, ensuring each shrimp is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

      Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.

        Thread the marinated shrimp onto the skewers, leaving a little space between each shrimp.

          Place the skewers on the preheated grill and cook for about 2-3 minutes on each side or until the shrimp are opaque and slightly charred. Avoid overcooking to keep them juicy.

            Once cooked, remove the skewers from the grill and let them rest for a couple of minutes.

              Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the shrimp.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4