This Chili and Lime Shrimp Recipe brings back good memories. Growing up, shrimp was never on the menu. The budget didn’t allow for it. Neither did my “broke college student” or “broke college graduate with student loans” budget. The first time I ordered a shrimp cocktail was in Cabo San Lucas, during the first vacation I took with my now-husband. Actually, it calculated to about $12 USD so I couldn’t bring myself to do it. Thankfully Todd ordered it for me knowing how much I wanted it. We never ordered appetizers so this was a treat. As expected, it was everything I hoped it would be and more.
Once I worked up the corporate ladder purchasing shrimp at the grocery store to create new recipes was a monthly thing. After trying out a ton of different flavor combinations and cooking techniques, this Chili and Lime Shrimp Recipe is my favorite. I think it will be one of yours also.
This recipe can be eaten alone or on top of a bed of rice or tortilla.
You can use any size shrimp you prefer, but the medium to large size works best when grilling.
Now strike up the barbecue and start shelling!
- 1.5 Pounds of Shrimp (peeled and deveined)
- 2 Garlic Clove (minced)
- ½ Jalapeno Pepper
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Olive Oil
- 2 Teaspoon Lime Juice
- 1 Teaspoon Chili Powder
- 1 Teaspoon Honey
- 1 Teaspoon Cilantro (chopped)
- ½ Teaspoon Cayenne Powder
- ¼ Teaspoon Red Pepper Flakes
- Wash, peel and devein the shrimp. Set aside in a large ziplock bag.
- Add the garlic, jalapeño, soy sauce, brown sugar, olive oil, lime juice, chili powder,cayenne, honey, cilantro and red pepper flakes to a blender or food processor. Mix until combined.
- Pour the marinade over the shrimp and let marinade for 10 minutes (up to 30 minutes).
- Thread 4 shrimp onto a bamboo (or metal) skewer and repeat until all the shrimp are threaded.
- Pre-heat the grill to medium heat. Place the skewers on a greased rack. Cook on each side for 2 minutes until opaque.
- Serve over rice, in a tortilla or alone!