Cilantro Lime Shrimp Skewers

Serves 4 · 20 min prep · 8 min cook

Estimate for one serving

• 280 cal
• 35g protein
• 8g carbs
• 12g fat
• 1g fiber

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Ingredients

• 1.5 lb large shrimp peeled and deveined
• 1 cup packed fresh cilantro
• 3 limes
• 4 garlic cloves
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 8 wooden or metal skewers
• optional avocado or crema for serving

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill. Pat the shrimp very dry so the marinade clings and they sear instead of steam.
2. 2Zest two limes and juice all three. Finely chop the cilantro and mince the garlic. In a bowl, whisk the lime zest and juice with the cilantro, garlic, olive oil, honey, cumin, smoked paprika, salt, black pepper, and red pepper flakes.
3. 3Toss the shrimp in most of the marinade, reserving a few spoonfuls as a finishing drizzle. Marinate in the fridge 15–20 minutes only—longer can make the shrimp mushy from the acid.
4. 4Thread the shrimp onto skewers, curling each one in a C-shape and packing them snugly but not crushed so they cook evenly. Discard the used marinade that touched raw shrimp.
5. 5Preheat the grill to medium-high, about 400–450°F. Oil the grates well. Place the skewers over direct heat and cook 2–3 minutes per side until the shrimp turn pink and opaque with light char at the edges; do not overcook.
6. 6Transfer skewers to a warm platter. Spoon the reserved clean marinade over the hot shrimp and finish with extra chopped cilantro and lime wedges.
7. 7Serve family-style as a main with grilled corn, rice, or tortillas, or as the centerpiece of a casual porch spread. Offer sliced avocado or a cool crema on the side for contrast.
8. 8These can be marinated and skewered ahead, then grilled in minutes when guests are hungry so you stay out of the kitchen.