Shrimp Lime Cilantro Skewers

These shrimp lime cilantro skewers combine delicate shrimp with a punchy marinade and smoky grilled flavor. Jumbo shrimp take on a zippy, citrusy flavor from a quick soak in fresh lime, olive oil, minced garlic, chopped cilantro and smoky ground cumin. Then the shrimp and lime slices are threaded onto skewers—the pink and green color combo just screams summer—and are grilled for just a few minutes per side.

These shrimp skewers are a fast, flavorful and foolproof meal perfect for weeknight dinners and fuss-free cookouts. Plus, it’s fun to eat food on a stick, and skewering makes shrimp much easier to flip on the grill. Serve them as an appetizer, as a main dish with your favorite sides, or atop a crisp green salad.

Ingredients for Cilantro Lime Shrimp Skewers

• Cilantro: The stems close to the cilantro leaves are tender, so no need to pluck every last leaf off before chopping. If you find cilantro tastes soapy, use fresh parsley.
• Limes (zest, juice and slices): You’ll need about four limes for this recipe. Lime zest and juice are used in the marinade and lime slices are threaded onto the skewers. You’ll need to squeeze roughly three limes to produce 1/3 cup of juice—just remember to zest the limes before juicing them.
• Jalapeno: Finely mince the jalapeno to evenly distribute the flavor in the marinade. For extra heat, don’t remove the seeds or membranes before chopping the peppers.
• Olive oil: A couple of tablespoons in the marinade help prevent the shrimp from sticking to the grill grates. If you have garlic- or herb-infused olive oil, use it here for extra flavor.
• Garlic: Fresh garlic will add the most flavor to the marinade, but canned minced garlic works in a pinch.
• Cumin: The earthy, warming flavor of ground cumin complements the brightness of the cilantro and lime and gives these shrimp Tex-Mex flair.
• Shrimp: Choose jumbo shrimp (16-20 per pound), which are easier to thread on skewers, stay juicy and tender on the grill, and won’t get stuck in the grates. If you’re starting with unpeeled shrimp, peel and devein them before marinating them.

Directions

Step 1: Make the marinade

Combine the chopped cilantro, grated lime zest, lime juice, minced jalapeno, olive oil, minced garlic, ground cumin, salt and pepper in a mixing bowl.

Editor’s Tip: Combine the marinade and shrimp in a large resealable bag to cut down on dirty dishes.

Step 2: Marinate the shrimp

Add the shrimp to the marinade and toss to coat. Cover and let the shrimp marinate at room temperature for 15 minutes.

Editor’s Tip: Need a few more minutes to prep the rest of the meal before you start grilling? Place the shrimp in the fridge to marinate for 30 minutes—the shrimp absorb flavor more slowly in a cold environment.

Step 3: Thread the skewers

Thread the marinated shrimp and lime slices onto four metal or soaked wooden skewers.

Editor’s Tip: Each skewer should have four or five shrimp and three or four lime slices.

Step 4: Grill the shrimp skewers

Grill the shrimp skewers, covered, over medium heat until the shrimp turn pink, for two to four minutes per side.

Editor’s Tip: If it’s not grilling season or you don’t have access to a grill, cook the shrimp skewers on a grill pan set over medium heat.

Ellie Crowley for Taste of Home

Recipe Variations

• Add veggies: Alternate threading colorful vegetables onto the skewers for added flavor and nutrition. Quick-cooking vegetables, like mushrooms, cherry tomatoes or zucchini, are the best choice with shrimp kabobs.
• Increase the heat: Add a dash of crushed red pepper flakes or cayenne pepper to the marinade for spicier shrimp.
• Change the marinade: Instead of lime and cilantro, try marinating the shrimp with lemon juice and fresh parsley or basil for a different citrus-herb combination.
• Skip the skewers: No skewers? No worries! You can cook these shrimp on a grill rack or basket and use tongs to flip them halfway for even cooking.
• Swap chicken for shrimp: Cut boneless skinless chicken breasts into 1-inch pieces, marinate them for at least one hour, then grill them until the internal temperature of the chicken reaches 165°F.
• Serve with a dipping sauce: Pair the shrimp with avocado crema—similar to the sauce featured in this chicken skewer recipe—for a cooling contrast to the warm cumin and spicy jalapeno.

How to Store Shrimp Lime Cilantro Skewers

If you have leftovers, remove the shrimp and lime wedges from the skewers and transfer them to an airtight storage container. Store them in the refrigerator for up to four days.

Can you make shrimp lime cilantro skewers ahead of time?

We recommend marinating and grilling the shrimp just before you plan to eat them, but you can make the marinade one or two days in advance and store it in the fridge. The marinade contains acidic lime juice, which can start to “cook” the shrimp if marinated for too long. When shrimp is in contact with an acid for several hours, its proteins start to break down, and the shrimp starts to soften (this is how ceviche is made).

How do you reheat lime cilantro shrimp?

Reheat the shrimp in a skillet with a drizzle of olive oil. Cook them over medium heat for one to two minutes per side or until they’re warmed. Be careful not to heat the shrimp too long, or they’ll take on a rubbery texture. You can also skip reheating and snack on chilled shrimp or add them to a salad.

Cilantro Lime Shrimp Skewers Tips

Ellie Crowley for Taste of Home

Can you use frozen shrimp?

You can use fresh or frozen shrimp to make these grilled shrimp lime cilantro skewers. Although you can cook frozen shrimp without thawing it first, we don’t recommend it for this recipe. Frozen shrimp won’t absorb as much marinade (meaning they’ll be less flavorful), and will be tough to thread on skewers. For this recipe, thaw a bag of frozen shrimp overnight in the fridge, then drain them and pat them dry before adding them to the marinade.

How long should you grill shrimp skewers?

The exact grill time depends on the size of the shrimp, but large and jumbo shrimp skewers should take four to eight minutes total. We recommend grilling them over medium heat to prevent overcooking. Grill the shrimp skewers for two to four minutes, then flip and cook for two to four minutes longer. You’ll know the shrimp are done when they’re firm to the touch and turn from translucent and grey to opaque and pink.

How long should you soak wooden skewer sticks before grilling?

Soak wooden skewers for at least 20 minutes or up to four hours before assembling the shrimp lime cilantro skewers. Toss the skewers in a shallow baking dish, add enough water to cover them and let them soak before skewering. This step is a must to prevent wooden skewers from burning and giving your food an unpleasant, burnt taste.

What goes with grilled lime cilantro shrimp skewers?

We love serving these grilled shrimp with fluffy coconut or cilantro lime rice. Pile the cilantro lime shrimp over savory garlic Asiago cauliflower rice for a low-carb option. Grilled veggies or any side dish with zippy Tex-Mex flavors, such as black bean salad or avocado corn salad, would also be perfect with these shrimp skewers.