Grilled Chili-Lime Shrimp Skewers Recipe

Fire up the grill for these juicy, flavorful Chili Lime Grilled Shrimp Skewers. The shrimp are briefly marinated in warm spices and fresh lime juice, then grilled until just charred and tender. Fast to prepare and full of bright taste, they work equally well as an appetizer or a main dish.

With warm weather and holiday cookouts on the horizon, grilling season is the perfect time to make recipes like this. I grill year-round, but there’s something about bright citrus and outdoor cooking that makes shrimp especially appealing. Shrimp cooks quickly, takes on bold flavors, and requires minimal hands-on time—ideal for busy weeknights or casual get-togethers.

Why you’ll love this recipe:

• Bold, balanced flavor: warm chili and smoked paprika combined with bright fresh lime.
• Quick and simple: minimal prep and a short grill time—ready in under 30 minutes.
• Versatile: serve as an appetizer, in tacos, over rice or quinoa, or on top of salads.
• Diet-friendly: naturally low in carbs and suitable for gluten-free and dairy-free diets.

Recipe ingredients

This grilled shrimp uses a short list of pantry staples. Quantities and notes are listed below so you can customize to taste.

Ingredient notes

• Shrimp: I used fresh wild jumbo shrimp. Buying peeled and deveined shrimp saves time; if you use frozen shrimp, be sure they’re raw and fully thawed. Reduce cooking time for smaller shrimp.
• Lime juice: Fresh lime juice brightens the dish—it’s worth squeezing rather than using bottled juice.
• Spices: The marinade combines chili powder, ground cumin, and smoked paprika for warm, smoky flavor. You can swap in another spice blend if you prefer.
• Herbs: Cilantro adds fresh color and brightness; parsley is a fine substitute or you can omit herbs entirely.

How to clean shrimp

Buying peeled and deveined shrimp is convenient, but doing it yourself is straightforward and cost-effective. One pound of jumbo shrimp typically takes 10–15 minutes to peel and devein. Prep shrimp the day you buy them and store in the refrigerator for up to two days, or freeze for longer storage.

1. Place shrimp on a cutting board with kitchen shears nearby.
2. To peel, turn each shrimp belly-side up and remove the shell from the middle outward, pulling toward the tail. Remove the tail if desired.
3. To devein, cut along the back with kitchen shears to expose the dark vein and remove it.

How to make this recipe

These skewers come together quickly. If using frozen shrimp, thaw according to package directions before marinating. Marinate shrimp for 15–30 minutes depending on size; avoid marinating longer, as the acid in the lime juice will begin to “cook” the shrimp.

1. In a small bowl, whisk together the lime juice, olive oil, minced garlic, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper.
2. Place the shrimp in a medium bowl or resealable bag. Pour the marinade over the shrimp and toss to coat. Marinate 15–20 minutes for smaller shrimp, up to 30 minutes for jumbo shrimp. Do not exceed 30 minutes.
3. Preheat the grill to medium. Thread shrimp onto skewers, about 5–6 shrimp per skewer (more if shrimp are smaller). Season lightly with additional salt and pepper if desired.
4. Grill 2–3 minutes per side, until shrimp are opaque and lightly charred and the tail curls. Watch closely to avoid overcooking. Remove from the grill and serve with lime wedges and chopped cilantro.

FAQs

How to serve this recipe

These shrimp are versatile—here are some serving ideas:

• As an appetizer with guacamole or mango salsa.
• In tacos topped with slaw, salsa, and avocado.
• Over cilantro-lime rice, quinoa, or in burrito bowls.
• On top of a green salad for a light, protein-packed meal.

Recipe notes

• Prep time does not include thawing time. Buying pre-peeled and deveined shrimp saves roughly 15 minutes.
• Pro tip: Do not marinate longer than 30 minutes to avoid the shrimp becoming ceviche-like from the lime juice.
• If using wooden skewers, soak them in water for about 10 minutes before grilling to reduce flare-ups.
• Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.

More easy shrimp recipes:

• Air fryer shrimp
• Blackened shrimp with avocado ranch dip
• Grilled shrimp Louie salad
• Shrimp fried rice

Chili Lime Grilled Shrimp Skewers

Servings: 4

Prep Time: 10 mins • Cook Time: 4 mins • Total Time: 14 mins

Tender, juicy shrimp marinated in warm spices and fresh lime juice, then grilled to perfection—an easy dinner that cooks up in minutes.

Ingredients

• 2 large limes, juiced (about 4 tablespoons)
• 2 tablespoons olive oil
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lb. wild jumbo shrimp (about 20–24 shrimp), preferably fresh or fully thawed
• 4 metal skewers, about 8″ in size
• Lime wedges and cilantro, for serving

Instructions

1. Combine lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl.
2. Place shrimp in a bowl or resealable bag and pour the marinade over them. Toss to coat and marinate 15–30 minutes depending on size. Do not exceed 30 minutes.
3. Preheat the grill to medium. Thread shrimp onto skewers (about 5–6 per skewer). Season lightly if desired.
4. Grill 2–3 minutes per side, until shrimp are opaque and lightly charred. Remove from heat and serve with lime wedges and cilantro.

Notes

• Prep time does not include thawing. Purchasing pre-peeled shrimp saves time.
• Do not marinate longer than 30 minutes to avoid the shrimp becoming firm from the citrus.
• Soak wooden skewers before grilling to prevent burning.
• Leftovers keep in the refrigerator up to 3 days.

Nutrition

Serving: 1 skewer • Calories: 191 kcal • Carbohydrates: 5 g • Protein: 24 g • Fat: 9 g • Sodium: 1335 mg. Nutrition is an estimate for guidance only.

Did you try this recipe? If you made it, please leave a review and share how you served the shrimp.

Note: This post was originally published in July 2013. The recipe, photos, and instructions have been updated for clarity and additional tips.