30-Minute Chili Lime Grilled Shrimp Skewers
Smoky grilled shrimp marinated in a zesty blend of lime juice, chili powder, and avocado oil, then glazed with reduced marinade for extra flavor. The natural sweetener balances the heat while fresh herbs and red onion add brightness. Perfect for summer barbecues, weeknight dinners, or entertaining guests who appreciate bold, restaurant-quality seafood with a healthy twist.
Ingredients
Instructions
- 1
Whisk together avocado oil, lime juice, chili powder, garlic, natural sweetener and sea salt
- 2
Transfer shrimp to container and coat with half the marinade
- 3
Seal and refrigerate at least 1 hour
- 4
Preheat grill to high and brush with oil
- 5
Thread shrimp onto skewers
- 6
Grill 2 minutes with lid closed until charred and pink
- 7
Flip and cook 1 to 3 minutes until charred on both sides
- 8
Transfer remaining marinade to skillet and boil over medium-high heat
- 9
Cook stirring occasionally until thick
- 10
Drizzle glaze over shrimp and garnish with red onion and herbs
Tips
Soak wooden skewers for at least 30 minutes before grilling to prevent burning
Reserve half the marinade before adding shrimp to avoid cross-contamination when making the glaze
Don't overcook the shrimp - they're done when opaque and charred on both sides
Good to Know
Cooked shrimp keep 3-4 days refrigerated in airtight container
Marinate shrimp up to 8 hours ahead, grill just before serving
Serve immediately while hot with rice, quinoa, or grilled vegetables
Common Mistakes
Don't marinate longer than 8 hours to avoid mushy texture
Preheat grill fully to avoid sticking
Don't skip reducing the marinade to avoid raw garlic flavor
Substitutions
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before marinating. Frozen shrimp may release more water during cooking.
What if I don't have a grill?
Use a grill pan or broiler on high heat. Cook 2-3 minutes per side until charred and cooked through.
How long can the cooked shrimp be stored?
Store in refrigerator for 3-4 days in an airtight container. Reheat gently or serve cold in salads.