Charcoal-Grilled Spicy Shrimp with Lime and Cilantro

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and zesty shrimp marinated in chili, lime, and garlic, grilled over charcoal for a smoky, spicy seafood treat. This Latin American-inspired seafood recipe, 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.

Prep: 10 min Cook: 6 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
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
1/4 cup chopped fresh cilantro
1/2 tsp black pepper

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Instructions

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.
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.
Step 3: Preheat a charcoal grill to medium-high heat (around 450°F) and oil the grates to prevent sticking.
Step 4: Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred, being careful not to overcook.
Step 5: Remove shrimp from grill, sprinkle with 1/4 cup chopped fresh cilantro, and serve immediately with lime wedges for squeezing.