Hot Shot Shrimp Skewers with Chili Lime Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in citrus and chili, grilled to perfection and served with a tangy lime-dill sauce. This mexican-inspired grilling ready in about 25 minutes pairs shrimp, lime juice, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 5 min Serves 2 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb shrimp dry and thread onto skewers. In a bowl, whisk 2 tbsp lime juice, 1 tsp chili powder, 2 minced garlic cloves, 1 tbsp dill, 2 tbsp olive oil, and 1/4 tsp salt; coat shrimp evenly, then marinate for 15 minutes.
  2. Step 2: Preheat grill to medium-high. Grill shrimp for 2 minutes per side until pink and opaque.
  3. Step 3: While shrimp grills, chop 1/4 cup diced red onion and 2 tbsp fresh cilantro; mix with 1/4 cup lime juice and 1 tbsp olive oil for sauce.
  4. Step 4: Slice 1 lime into wedges and halve 1/2 avocado; arrange on a plate with grilled shrimp.
  5. Step 5: Drizzle shrimp and avocado with chili lime sauce, then garnish with extra cilantro.

Frequently asked questions

How long does Hot Shot Shrimp Skewers with Chili Lime Sauce take to make?

Total time is about 25 minutes (20 min prep + 5 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 Hot Shot Shrimp Skewers with Chili Lime Sauce?

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 shrimp from drying out.

Can I substitute ingredients in Hot Shot Shrimp Skewers with Chili Lime Sauce?

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 Hot Shot Shrimp Skewers with Chili Lime Sauce 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 Hot Shot Shrimp Skewers with Chili Lime Sauce?

Mexican grilling 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.

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