Charcoal-Grilled Spicy Shrimp with Lime and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and zesty shrimp marinated in chili, lime, and garlic, grilled over charcoal for a smoky, spicy seafood treat. This latin american-inspired seafood ready in about 16 minutes pairs large shrimp, lime juice, 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 6 min Serves 4 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp red chili flakes, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well blended.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade and toss to coat; cover and refrigerate for 20-30 minutes to infuse flavors.
  3. Step 3: Preheat a charcoal grill to medium-high heat (around 450°F) and oil the grates to prevent sticking.
  4. Step 4: Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred, being careful not to overcook.
  5. Step 5: Remove shrimp from grill, sprinkle with 1/4 cup chopped fresh cilantro, and serve immediately with lime wedges for squeezing.

Frequently asked questions

How long does Charcoal-Grilled Spicy Shrimp with Lime and Cilantro 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 Spicy Shrimp with Lime and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Charcoal-Grilled Spicy Shrimp with Lime and Cilantro?

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 Spicy Shrimp with Lime and Cilantro 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 Spicy Shrimp with Lime and Cilantro?

Latin American seafood 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.

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