Garlic Chile Lime Grilled Shrimp Skewers
Shrimp cook in minutes, so the heat has to be high and your timing tight. A quick brine firms them up. A garlic, chile, and lime marinade hits them with flavor. Then it is 2 to 3 minutes a side over a hot grate until just opaque. Walk away and you ruin them.
- Method
- Hot & Fast grill
- Total time
- 30 min
- Target internal temp
- 120F
- Gear
- Folding Tongs, skewers, mixing bowl
- Difficulty
- Easy
- Serves
- 4
Ingredients
- 1.5 lb large shrimp (21/25), peeled and deveined, tails on
- 1 tbsp kosher salt plus 2 cups water for the brine
- 4 cloves garlic, minced
- 1 fresh chile (serrano or Fresno), minced
- Juice and zest of 2 limes
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
The Cook
- 01
Brine the shrimp in salted water for 15 min. This firms the texture and seasons them through.
- 02
Drain and pat dry. Toss with garlic, chile, lime, oil, paprika, and salt. Marinate 10 min, no longer, or the acid starts cooking them.
- 03
Skewer the shrimp, running the skewer through head and tail so they sit flat and do not spin.
- 04
Get the grill ripping hot, direct heat.
- 05
Lay the skewers down and grill 2 to 3 min until the underside is opaque and charred.
- 06
Flip once with the tongs and grill 2 min more. Pull the second they curl into a loose C and turn pink.
Doneness
Look for a loose C shape, not a tight O. Tight means overcooked and rubbery. Internal hits around 120F. Color goes from gray to opaque pink with light char on the high spots.
Pro Tip
Crowding the grate drops the heat and steams the shrimp. Leave space between skewers so each one gets real char.
Questions
Cooked By Our Readers
Real cooks, real fire.
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