Cilantro Lime Shrimp Skewers

Serves 4 · 25 min prep · 8 min cook

Ingredients

• 2 lb large raw shrimp, peeled and deveined
• 1 cup packed fresh cilantro leaves and stems
• 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
• 12 wooden or metal skewers
• optional avocado or extra cilantro for serving

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not scorch on the grill.
2. 2Zest two limes and juice all three. Finely chop the cilantro and mince the garlic.
3. 3In a bowl, whisk the lime zest, lime juice, cilantro, garlic, olive oil, honey, cumin, smoked paprika, salt, black pepper, and red pepper flakes into a bright marinade.
4. 4Pat the shrimp dry, add them to the marinade, and toss until fully coated. Cover and refrigerate 20–30 minutes—do not exceed 45 minutes or the citrus will start to toughen the shrimp.
5. 5Thread shrimp onto skewers in a gentle C-shape, packing them snugly but not smashed so they cook evenly and stay juicy.
6. 6Preheat the grill to medium-high heat, about 400–425°F, and oil the grates well so the shrimp release cleanly.
7. 7Lay the skewers on the hot grates and cook 2–3 minutes per side without moving them at first, until the shrimp turn opaque pink with light char marks and curl just slightly.
8. 8Pull skewers as soon as the thickest shrimp is opaque through the center; overcooking dries them out fast.
9. 9Rest the skewers 2 minutes on a platter, then finish with a squeeze of fresh lime and a scatter of extra cilantro or diced avocado if you like.
10. 10Serve family-style as a main with slaw, rice, or warm tortillas so guests can build their own plates.