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Chili Lime Grilled Shrimp Recipe
Ben Carraoli

Chili Lime Grilled Shrimp Recipe

I recently tried making Chili Lime Grilled Shrimp at home, and wow—it exceeded all my expectations! The combination of tangy lime, smoky chili, and aromatic garlic made each bite an explosion of flavor.
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Total Time 16 minutes
Servings: 4
Calories: 179
Ingredients Method Notes

Ingredients
  

  • Shrimp – 1 pound peeled and deveined
  • Fresh garlic – 3 cloves
  • Brown sugar – 2 tablespoons
  • Soy sauce – 3 tablespoons
  • Chili powder – 1 teaspoon
  • Lime juice – 2 tablespoons
  • Red pepper flakes – ¼ teaspoon
  • Olive oil – 2 tablespoons

Method
 

  1. In a mixing bowl, combine minced garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and olive oil. Whisk everything together until the sugar dissolves completely, creating a smooth, flavorful marinade.
  2. Add the peeled and deveined shrimp to the marinade, tossing gently to coat them evenly. Cover the bowl and refrigerate for 15 minutes. Don’t marinate for too long because the lime juice can “cook” the shrimp and make them mushy.
  3. Preheat your grill or grill pan to medium-high heat. Place the shrimp directly on the grill and cook for 2–3 minutes per side until they turn pink and opaque with a slight char. Keep an eye on them because shrimp cook very quickly.
  4. If you don’t have a grill, a cast-iron skillet or grill pan works perfectly. Heat the pan over medium-high heat, add the shrimp, and sear them 2–3 minutes per side until cooked. You’ll still get that delicious sear and juicy texture.

Notes

  • I like threading small shrimp onto skewers; it keeps them together and makes flipping easier.
  • Marinate shrimp just long enough to soak up flavors but avoid letting the lime juice break down the meat.
  • Brush some extra marinade on the shrimp while grilling for a shiny, flavorful finish.
  • Serve immediately; shrimp lose their juiciness if they sit too long.
  • For extra flavor, sprinkle a little smoked paprika or chili powder on shrimp right before serving.