Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze

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

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 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 4 180 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.

Frequently asked questions

How long does Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze take to make?

Total time is about 28 minutes (20 min prep + 8 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 Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze?

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 Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze?

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 Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze 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 should I serve with Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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