From Better Homes & Gardens magazine, June 2011. Prep time includes 20-minute marinade time.
Make and share this Grilled Chile-Lime Shrimp recipe from Food.com.
- 1 teaspoon finely shredded lime peel
- 1⁄4 tablespoon lime juice (about 1 1/2 limes)
- 1 jalapeno pepper, seeded and finely minced
- 1 tablespoon garlic, minced
- 2 tablespoons low sodium soy sauce
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons cilantro
- 1 tablespoon honey
- 1 1⁄2 lbs medium shrimp (about 6 per person)
- Preheat grill to medium-high.
- In medium bowl, combine all ingredients except shrimp and stir well.
- Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
- Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
- Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
- Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
- (Serve with Toasted Couscous with Grilled Mango and Zucchini).
Delicious all the way around. DH loved it! I decreased the red pepper for my liking. ZWT7 Made for Count Dracula and His Hot Bites.
Delicious! I had to omit the cilantro because I had just run out, but I made the rest of the marinade as written. I removed the shrimp tails, too, because DH doesn't like when I leave them on (so spoiled, lol). I don't have an outdoor grill, so I just grilled these on my indoor grill. and they came out perfect. I'm sure I'll be making these again, thanks for posting! Made for the Emerald City Shakers for ZWT7
These are fabulous shrimp! I cut way back on the jalapeno as we don't like too spicy, and I used a little less cilantro - only because we were almost out - I would have like a more as the flavors went well together. This has a nice sweet/spicy taste and the lime comes through - I used the zest of a whole lime for a half recipe of marinade and juice from half a lime i didn't want to use too much juice as I was concerned about cooking the shrimp, I then squeezed the other half of the lime over the shrimp just as they were finishing up cooking. I skewered these by the Cooks method and jammed them close together. I grilled on all sides and when the middle ones were still partly grey I put them up on the top rack of the grill to finish them off. When an end shrimp was just done all the way through I plated them with a foil tent knowing they would continue to cook a bit more.
They came out perfectly grilled - DH said with the meatyness of the shrimp and the flavors of the marinade - you almost thought you were eating steak. I served them with grilled zuchinni - they took about the same time to cook, watermelon and french bread and a coco loco cocktail. I'm already planning to serve them again when we have company over the summer! Thanks for sharing FloridaNative!
Made for ZWT 7 for the Food.commandos