Citrus-Marinated Grilled Shrimp Skewers with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Tender shrimp marinated in bright citrus and chili, grilled to smoky perfection, ideal for summer cookouts. This Caribbean-inspired summer cookout recipe, ready in about 31 minutes, pairs large shrimp, orange juice, lime juice 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: 25 min Cook: 6 min Serves 4 Caribbean cuisine 180 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/4 cup, fresh orange juice
2 tbsp, fresh lime juice
3, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
8, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1/2 tsp red chili flakes, 3 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 20 minutes to absorb flavors.
Step 3: Preheat a grill or grill pan to medium-high heat (around 425°F). Thread the marinated shrimp onto 8 soaked wooden skewers, about 6 shrimp per skewer.
Step 4: Grill the shrimp skewers for 2-3 minutes per side until pink and opaque with slight charring, turning once carefully.
Step 5: Remove from heat and serve immediately with a wedge of lime for an effortless summer seafood dish.