Garlic-Lime Grilled Shrimp Skewers

These grilled shrimp are tossed in a bright garlic, cilantro, and lime marinade, then cooked over charcoal for a delicious smoky finish. Ready in under 30 minutes, this dish is ideal for busy weeknights, backyard barbecues, or a quick, flavorful dinner any night of the week.

Shrimp cook quickly and absorb bold flavors easily, making them one of the most convenient proteins to prepare. These skewered shrimp work perfectly straight from the grill, but you can also remove them from the skewers and use them as a filling for tacos, a topping for salads, or a protein addition to bowls and rice dishes. For a simple, low-carb option, serve the skewers with a crisp coleslaw or a fresh green salad.

Best Shrimp Marinade:

This marinade is quick to mix and relies mostly on pantry staples. Fresh lime juice and cilantro brighten the shrimp, while garlic, honey, and soy sauce round out the savory-sweet profile. Use a neutral oil like avocado or a fruity extra virgin olive oil to carry the flavors and help the shrimp char slightly on the grill.

• Oil: use avocado oil or extra virgin olive oil to help the marinade cling and promote a nice sear.
• Lime juice: fresh squeezed lime juice gives a bright, tangy kick—avoid bottled juice for best flavor.
• Garlic: fresh minced garlic for aromatic depth.
• Honey: a touch of honey balances the acidity and creates light caramelization.
• Soy sauce: adds savory umami and salt to the marinade.
• Chili powder: provides color and a gentle warm spice.
• Cilantro: chopped cilantro adds fresh herbaceous notes and a pop of green color.

How to grill shrimp:

1. Preheat the grill to medium-high, about 350–450°F (175–230°C).
2. If you are using wooden skewers, soak them in water for at least 15–30 minutes to prevent burning.
3. Combine the marinade ingredients, then add the shrimp and toss to coat. Marinate for up to 15 minutes only.
4. Thread the shrimp onto skewers, leaving a little space between each piece for even cooking.
5. Grill over direct heat for 5–7 minutes total, flipping once halfway through. Brush with reserved marinade during cooking, taking care to avoid flare-ups from dripping marinade.
6. Shrimp are done when they turn opaque and pink with firm texture—do not overcook.

Can I make this in a skillet?

Yes. If you don’t have access to a grill or prefer to cook indoors, a hot skillet works well. You can cook shrimp directly in the pan without skewering them. The skillet won’t give the same smoky flavor as charcoal, but it will still produce a tasty, well-caramelized result and is a great option for quick indoor cooking.

Which shrimp should I use?

Medium to extra-large shrimp are easiest to skewer and hold up well on the grill. Avoid very small shrimp for skewers since they can overcook quickly.

For speed, buy shrimp that are already peeled and deveined. You can leave tails on for presentation, but removing them before cooking makes the shrimp easier to eat.

Other recipes you may enjoy: Cilantro lime shrimp, coleslaw, cilantro lime rice.