Chili Lime Shrimp Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Juicy shrimp skewered with bell peppers and grilled to perfection, glazed with a zesty lime-habanero sauce. This latin american-inspired seafood ready in about 40 minutes pairs peeled and deveined large shrimp, lime juice, minced habanero pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 12, peeled and deveined large shrimp
• 2 medium, cut into 1.5-inch pieces red bell pepper
• 2 medium, cut into 1.5-inch pieces green bell pepper
• 3 tbsp lime juice
• 1, minced habanero pepper
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Thread 12 peeled shrimp, 2 medium red bell peppers, and 2 medium green bell peppers onto 12 skewers. Brush evenly with 2 tbsp olive oil and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar.
2. Step 2: Preheat grill to medium-high heat (375°F/190°C). Grill skewers for 3-4 minutes per side, turning occasionally, until shrimp turn pink and peppers are charred and tender.
3. Step 3: In a small bowl, whisk 3 tbsp lime juice, 1 minced habanero pepper, 2 minced garlic cloves, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Brush the glaze over skewers during the last 2 minutes of grilling. Serve immediately.