Grilled shrimp skewers seasoned with ground cumin and garlic, finished with fresh-squeezed lime juice and a sprinkle of cilantro for bright, zesty flavor. This simple recipe is perfect as an appetizer for backyard gatherings or served as a main course with rice, salad or grilled vegetables.
Grilled Shrimp with Cilantro and Lime
This grilled version of cilantro-lime shrimp keeps the bright citrus and herb notes intact while adding a smoky char from the grill. It’s quick to prepare and cooks in just a few minutes, making it an ideal choice for warm-weather meals or any time you want an easy, flavorful seafood dish. Serve the skewers as an appetizer or multiply the recipe and serve with cilantro-lime rice, a bean salad, or a mixed green salad with avocado for a satisfying dinner.
If you like the look of wedges tucked between pieces of seafood, try folding very thin lime slices between the shrimp on the skewers for a decorative touch. Keep in mind that the lime juice will begin to “cook” or cure the shrimp if you dress them too far ahead of time, so if you plan to add lime slices for presentation, assemble them shortly before grilling.
How To Make Cilantro Lime Grilled Shrimp
- If using bamboo skewers, soak them in water for at least 30 minutes (or up to 1 hour) to prevent burning. Metal skewers are a convenient alternative.
- Season the shrimp with crushed garlic, ground cumin, kosher salt and half of the chopped cilantro in a medium bowl.
- Heat the grill to medium and oil the grates so the shrimp won’t stick.
- Thread shrimp and folded thin lime slices onto parallel skewers, beginning and ending with shrimp to secure the wedges if using them for presentation.
- Grill the skewers 1 to 2 minutes per side, turning occasionally, until the shrimp are opaque and just cooked through.
- Finish with remaining cilantro and a squeeze of fresh lime juice before serving.
Ingredients
- 32 jumbo raw shrimp, peeled and deveined (about 17.5 oz after peeling)
- 3 cloves garlic, crushed
- 24 very thin lime slices (from about 3 large limes), optional for presentation
- Olive oil cooking spray or a light brush of oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh cilantro, chopped and divided
- 1 lime, cut into 8 wedges for serving
Instructions
- In a medium bowl, combine the shrimp with crushed garlic, ground cumin, kosher salt and half of the chopped cilantro. Toss gently to coat evenly.
- Preheat the grill to medium heat. When the grates are hot, oil them with a brush or cooking spray to reduce sticking.
- Prepare skewers: if using bamboo skewers, make pairs of parallel skewers to support the shrimp. Thread shrimp and folded lime slices (if using) onto the skewers, beginning and ending with a shrimp so the lime stays in place.
- Grill the skewers 1 to 2 minutes per side, turning once or twice, until the shrimp are opaque throughout and slightly charred at the edges. Total cook time is typically about 4–5 minutes.
- Remove from the grill and sprinkle with the remaining cilantro. Squeeze fresh lime juice over the skewers before serving.
Yield, Time and Nutrition
Yield: 8 skewers (servings). Prep time: about 20 minutes. Cook time: about 5 minutes. Total time: 25 minutes.
Approximate nutrition per kebab: 74 calories, 13 g protein, 3 g carbohydrates, 1 g fat, 1 g fiber. Values are estimates and will vary depending on shrimp size and exact ingredients used.
Tips, Variations and Serving Suggestions
- Don’t marinate the shrimp in acidic lime juice for long periods; the acid will begin to cure the shrimp and change the texture. Add lime juice just before serving for the brightest flavor.
- For extra smoky flavor, finish the shrimp over a hot section of the grill briefly to develop char without overcooking.
- Substitute smoked paprika or a pinch of chili powder for some heat and depth if you like a bolder spice profile.
- Serve with cilantro-lime rice, a bean salad, grilled corn, or a crisp green salad with avocado for a complete meal.
- Leftovers can be chilled in an airtight container for up to 2 days and reheated briefly on a hot skillet or returned to the grill for a minute to warm through; avoid long reheating to prevent rubbery shrimp.
More Grilled Shrimp Ideas
- Grilled shrimp with garlic butter — a classic and rich option.
- BBQ-style shrimp skewers with a sweet and smoky glaze.
- Shrimp tostadas topped with fresh slaw and avocado.
- Grilled shrimp and vegetable bowls with a tangy dressing.
- Pesto-marinated shrimp skewers for an herb-forward variation.
Equipment
- 16 bamboo skewers soaked in water for 30–60 minutes, or metal skewers
- Medium bowl for seasoning
- Grill or grill pan with oiled grates
Enjoy these cilantro-lime grilled shrimp as a show-stopping appetizer or a fast, flavorful main course. The combination of cumin and garlic with bright lime and cilantro makes a simple dish taste fresh and satisfying every time.
Cilantro Lime Grilled Shrimp
Prep: 20 mins • Cook: 5 mins • Total: 25 mins
Yield: 8 servings • Serving size: 1 kebab
Ingredients
- 32 jumbo raw shrimp, peeled and deveined (about 17.5 oz after peeled)
- 3 cloves garlic, crushed
- 24 thin lime slices for presentation (optional)
- Olive oil spray
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup fresh cilantro, chopped and divided
- 1 lime, cut into wedges
Instructions
- Season shrimp with garlic, cumin, salt and half the cilantro.
- Preheat grill to medium and oil grates.
- Thread shrimp and folded lime slices onto skewers, beginning and ending with shrimp.
- Grill 1–2 minutes per side, until opaque throughout.
- Top with remaining cilantro and squeeze fresh lime juice before serving.
Nutrition (per serving)
Approximate: 74 kcal • Protein 13 g • Carbs 3 g • Fat 1 g • Fiber 1 g • Cholesterol 94 mg • Sodium 384 mg