Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze

By AislePrompt Editorial · ·

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.

This dish features succulent Gulf shrimp grilled over wood embers and brushed with a tangy Asian chili-lime glaze, inspired by New Orleans seafood with subtle Asian influences. This American-inspired seafood recipe, ready in about 28 minutes, pairs large Gulf shrimp, peeled and deveined, vegetable oil, soy sauce 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: 20 min Cook: 8 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 2 minced garlic cloves, and 1 tsp red chili flakes until well combined to create the glaze.
  2. Step 2: Toss 1 lb peeled and deveined Gulf shrimp with 2 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper in another bowl, then marinate with half of the prepared glaze for 15 minutes at room temperature.
  3. Step 3: Preheat a wood-fired grill or grill pan to medium-high heat (about 450°F). Thread the shrimp onto skewers and grill for 2-3 minutes per side, brushing occasionally with the remaining glaze until the shrimp are opaque and slightly charred at the edges.
  4. Step 4: Remove shrimp from grill and sprinkle with 2 tbsp chopped fresh cilantro before serving warm.

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