Charred Jalapeño and Lime Grilled Shrimp Skewers
Juicy shrimp marinated in tangy lime and smoky charred jalapeño, grilled to perfection and served with a cooling herb yogurt dip. This mexican-inspired seafood ready in about 50 minutes pairs large shrimp, peeled and deveined, jalapeño peppers, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 lb large shrimp, peeled and deveined
- 2 jalapeño peppers
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh cilantro, chopped
- 1 tsp honey
Instructions
- Step 1: Char 2 whole jalapeño peppers directly over a gas flame or under broiler for 5-7 minutes, turning occasionally until skins are blackened; place in a bowl and cover with plastic wrap for 10 minutes.
- Step 2: Peel and finely chop the charred jalapeños, discarding seeds for milder heat.
- Step 3: In a bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and the chopped jalapeños; toss well and marinate for 30 minutes in the refrigerator.
- Step 4: Thread the shrimp onto skewers, preheat grill to medium-high (about 400°F), and grill for 2-3 minutes per side until opaque and slightly charred.
- Step 5: Meanwhile, mix 1/2 cup plain Greek yogurt with 2 tbsp chopped fresh cilantro and 1 tsp honey for a cooling dip.
- Step 6: Serve the grilled shrimp hot alongside the herb yogurt sauce.
Equipment for this recipe
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Frequently asked questions
How long does Charred Jalapeño and Lime Grilled Shrimp Skewers take to make?
Total time is about 50 minutes (40 min prep + 10 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 Charred Jalapeño and Lime Grilled Shrimp Skewers?
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 jalapeño peppers from drying out.
Can I substitute ingredients in Charred Jalapeño and Lime Grilled Shrimp Skewers?
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 Charred Jalapeño and Lime Grilled Shrimp Skewers 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 Charred Jalapeño and Lime Grilled Shrimp Skewers?
Mexican 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.
