Lime-Tamarind Grilled Shrimp Skewers with Chili and Cilantro

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

Tangy and spicy shrimp skewers marinated in lime and tamarind, grilled to juicy perfection and garnished with fresh cilantro. This Asian Fusion-inspired seafood recipe, ready in about 50 minutes, pairs large shrimp, peeled and deveined, tamarind paste, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 40 min Cook: 10 min Serves 4 Asian Fusion cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fresh lime juice, 1 tbsp honey, 1 tsp red chili flakes, 3 minced garlic cloves, 2 tbsp olive oil, and 1 tsp salt to create the marinade.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes.
  3. Step 3: Preheat the grill to medium-high heat (about 400°F). Thread the marinated shrimp onto 8 soaked wooden skewers, about 4-5 shrimp per skewer.
  4. Step 4: Grill the shrimp skewers for 2-3 minutes per side until pink and opaque with slight charring.
  5. Step 5: Remove from grill and sprinkle 2 tbsp chopped fresh cilantro over the skewers. Serve immediately with extra lime wedges on the side.

Frequently asked questions

How long does Lime-Tamarind Grilled Shrimp Skewers with Chili and Cilantro 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 Lime-Tamarind Grilled Shrimp Skewers with Chili and Cilantro?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lime-Tamarind Grilled Shrimp Skewers with Chili and 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 Lime-Tamarind Grilled Shrimp Skewers with Chili and Cilantro 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 Lime-Tamarind Grilled Shrimp Skewers with Chili and Cilantro?

Asian Fusion 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.

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