Grilled Caribbean Pepper Shrimp with Lime-Cilantro
Juicy shrimp marinated in a zesty Caribbean blend of Scotch bonnet peppers and lime, grilled to perfection and garnished with fresh cilantro. This caribbean-inspired seafood ready in about 26 minutes pairs peeled and deveined shrimp, finely minced Scotch bonnet peppers, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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, peeled and deveined shrimp
- 1, finely minced Scotch bonnet peppers
- 2 tbsp lime juice
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 2 tbsp, chopped cilantro
- 1 tsp lime zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a bowl, combine 1 lb peeled and deveined shrimp, 1 finely minced Scotch bonnet pepper, 2 tbsp lime juice, 2 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until shrimp are evenly coated and marinate for 15 minutes.
- Step 2: Preheat grill to medium-high (375°F). Thread shrimp onto skewers (soak wooden skewers in water for 30 minutes first).
- Step 3: Place skewers on preheated grill and cook for 2-3 minutes per side until shrimp turn opaque and edges are slightly charred.
- Step 4: Remove from grill and immediately sprinkle with 2 tbsp chopped cilantro and 1 tsp lime zest. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Caribbean Pepper Shrimp with Lime-Cilantro take to make?
Total time is about 26 minutes (20 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 Grilled Caribbean Pepper Shrimp with Lime-Cilantro?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Grilled Caribbean Pepper Shrimp with Lime-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 Grilled Caribbean Pepper Shrimp with Lime-Cilantro for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Grilled Caribbean Pepper Shrimp with Lime-Cilantro?
Caribbean 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
