Charcoal-Grilled Lime and Chili Shrimp
Juicy shrimp infused with spicy chili and zesty lime, quickly grilled over charcoal for smoky flavor and a bright finish. This mexican-inspired grilling ready in about 16 minutes pairs pound large shrimp, peeled and deveined, tablespoons lime juice, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 skewers wooden skewers, soaked
Instructions
- Step 1: In a medium bowl, toss 1 pound peeled and deveined large shrimp with 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Step 2: Thread the shrimp onto 4 soaked wooden skewers, about 5-6 shrimp per skewer.
- Step 3: Prepare a charcoal grill and let the coals burn down until covered with white ash, about 15 minutes, then place the shrimp skewers over direct heat.
- Step 4: Grill the shrimp for 2-3 minutes per side, turning once, until opaque and slightly charred.
- Step 5: Remove shrimp from grill, sprinkle 2 tablespoons chopped fresh cilantro over the top, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charcoal-Grilled Lime and Chili Shrimp take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charcoal-Grilled Lime and Chili Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons lime juice from drying out.
Can I substitute ingredients in Charcoal-Grilled Lime and Chili Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Lime and Chili Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charcoal-Grilled Lime and Chili Shrimp?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
