Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze
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-inspired seafood 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.
Ingredients
- 1 lb large Gulf shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp red chili flakes
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove shrimp from grill and sprinkle with 2 tbsp chopped fresh cilantro before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 vegetable oil from drying out.
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 goes well with Wood-Grilled Gulf Shrimp with Asian Chili-Lime Glaze?
Seafood 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.
