The summer is wrapping up but that doesn’t mean that your outdoor cooking has to. A true master of the BBQ will be out there in the snow, wind, and rain grilling up something delicious for his or her family. This time we did something different. We wanted to have a special addition to the normal labor day burgers, or chicken. So we added some Chili Lime Grilled Shrimp.
Of course you need some tools to go along with your ingredients. While this list is not inclusive, this should give you a good idea of if you can pull off grilling the shrimp or not. If you have a larger grate on your grill, with no grill plate, then smaller shrimp may fall through, and that is never a good thing.
Prep the Marinade
We are going to create a marinade for the shrimp to sit in for at least 12 hours. 18-24 hours is better. Start with the Oil/Melted butter, add it to the mixing bowl. Combine the Oil/Butter with the chili powder, minced garlic and Cumin. Zest one lime into the bowl, then add the shrimp. Mix the shrimp and the marinade until the shrimp are fully covered. Cut the zested lime in half and squeeze the entire lime juice on the shrimp. Mix again.
Cover the bowl and refrigerate for up to 24 hours.
Prep Your Grill
Get your grill ready for the shrimp. Light your charcoal at least 25 minutes before you are ready to start cooking. Ensure that the grill is clean and hot, holding a temperature around 400 degrees.
Oil your grill plate with olive oil to help prevent the shrimp from sticking. Place the plate on the grill once your lighter fluid has burned off. Let the plate heat up to be ready to sear the shrimp.
This should take no more than 3-5 minutes.
The shrimp will cook fast, especially if you opted for peeled shrimp. If you went with Jumbo shelled shrimp, your timing may be a little longer.
Cook them on each side until their color is a bright orange. This could be 1 minute, or could be 5. If you over cook them, they may become tough and chewy. Be sure to fully cook to an internal temperature of 145 degrees.
I would suggest you cook one with and time it while checking the temperature with a thermometer to make sure you do not over cook.
These are great by themselves, or fantastic added to a salad or pasta. Before you serve them Zest the second lime and cut it in half. Use one half of the lime juice on the shrimp. Top with a few chili flakes to finish it off.
I am new at the grilled shrimp game and would love to hear your thoughts and ideas about how to make this recipe better. Leave a comment below and let me know what you think. Subscribe to get our latest recipes, reviews, and blog posts in your inbox.