Zesty Jalapeño Lime Grilled Shrimp

$- 1 pound large shrimp, peeled and deveined - 2 fresh jalapeños, finely chopped - Zest and juice from 2 limes - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon honey - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When making Jalapeño Lime Grilled Shrimp, you start with fresh, large shrimp. They need peeling and deveining, which is simple. Just remove the shells and the dark vein. Next, chop two fresh jalapeños. If you want less heat, remove the seeds. Zest and juice two limes to add a bright and zesty flavor. The zest gives you a strong lime punch without extra liquid. Mince four cloves of garlic for a nice aromatic touch. For the marinade, mix in three tablespoons of olive oil. It helps blend the flavors and keeps the shrimp moist. Add one teaspoon of honey to balance the heat from the jalapeños. One teaspoon of smoked paprika adds a rich, smoky taste. Season with salt and pepper to your liking. Finally, for a pop of color and taste, use fresh cilantro as a garnish. Serve with lime wedges for an extra zing on the plate. {{ingredient_image_2}} - Combine 2 chopped jalapeños, lime zest, lime juice, 4 minced garlic cloves, 3 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon smoked paprika, and a pinch of salt and pepper. - Stir well to create a flavorful marinade. This blend gives the shrimp a spicy kick and bright flavor. - Coat 1 pound of peeled and deveined shrimp thoroughly with the marinade. - Cover the bowl and refrigerate for 30 minutes to 2 hours. The longer you marinate, the more flavor the shrimp will absorb. - Preheat your grill to medium-high heat. Make sure it’s nice and hot for the best results. - Thread the marinated shrimp onto skewers, placing about 4-6 shrimp per skewer for easy handling. - Grill the shrimp for 2-3 minutes on each side. Look for the shrimp to turn pink and opaque. - Remove the skewers from the grill and let them rest for a couple of minutes. This step helps keep them juicy. Serving this dish garnished with fresh cilantro and lime wedges adds a nice touch. Enjoy your flavorful creation! For the best grilled shrimp, aim for medium-high heat on your grill. This heat cooks shrimp evenly and gives them a nice char. Avoid cooking at low temperatures, as this can lead to steaming instead of grilling. To prevent overcooking, watch the shrimp closely. Grill them for just 2 to 3 minutes on each side. When they turn pink and opaque, they are done. If you cook them too long, they can get tough and chewy. You can adjust the spice level based on your taste. If you want less heat, remove the seeds from the jalapeños before chopping them. For more heat, leave the seeds in or add a pinch of crushed red pepper to the marinade. To add depth to the flavor, consider mixing in herbs like oregano or thyme. Fresh cilantro works well as a garnish and adds brightness, too. For a stunning plate, arrange the shrimp skewers on a colorful platter. Drizzle some fresh lime juice over the top. This not only looks great but also adds extra flavor. Pair your shrimp with vibrant sides like grilled vegetables or a fresh salad. This creates a colorful meal that is as pleasing to the eye as it is to the taste buds. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 30 minutes, but for the best flavor, let them sit for up to 2 hours in the refrigerator. Skewer Smart: If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill. Watch the Cook Time: Grill shrimp for 2-3 minutes on each side until they turn pink and opaque; overcooking can make them tough. Garnish for Appeal: Enhance presentation by garnishing with fresh cilantro and serving with lime wedges for a vibrant, fresh look. {{image_4}} You can change the heat level by swapping jalapeños. Use bell peppers for no heat, or serrano peppers for more spice. You can also add fruits and veggies to the skewers. Try cherry tomatoes, zucchini, or pineapple for a sweet twist. These additions not only taste good but make your dish colorful and fun. If you want to cook inside, use your oven. Preheat the oven to 400°F. Place the shrimp on a baking sheet and bake for 8-10 minutes. If you prefer broiling, set the oven to broil and cook the shrimp for about 2-3 minutes on each side. You can also use a stovetop grill pan. Heat the pan, add a bit of oil, and cook the shrimp for 2-3 minutes per side until they are pink and cooked through. To give your shrimp a world twist, try adding spices from other cuisines. Use cumin for a Mexican touch or curry powder for an Indian flair. You can also serve these shrimp with sides from different places. Pair them with a fresh tabbouleh salad for a Middle Eastern vibe or serve with rice from Asia for a cozy meal. Mixing flavors makes cooking exciting and brings new tastes to your table. To keep your Jalapeño Lime Grilled Shrimp fresh, store any leftovers right away. Place the shrimp in a shallow container. This helps cool them quickly. Use an airtight container to keep out air. You can also wrap them tightly in plastic wrap. Refrigerate them within two hours of cooking. Leftover shrimp can last in the fridge for 3 days. If you want to keep them longer, freeze them. Place the shrimp in a freezer-safe bag. Remove as much air as possible before sealing. Frozen shrimp are best used within three months. When it's time to eat your leftovers, reheating is key. Use the oven for best results. Preheat it to 350°F (175°C). Place the shrimp on a baking sheet. Heat for about 10 minutes, just until warm. Avoid cooking them too long, as shrimp can turn tough. You can also reheat shrimp in a skillet. Use low heat and add a splash of water. Cover the pan to steam the shrimp. This keeps them juicy. Enjoy your tasty shrimp again without losing flavor! For this recipe, I recommend using large shrimp. They hold up well on the grill. Large shrimp are easy to thread onto skewers. They cook quickly and stay juicy. Look for shrimp that are fresh, firm, and have a mild scent. Avoid shrimp that smell strong or have a slimy texture. You can also use jumbo shrimp if you like a bigger bite. Marinate the shrimp for at least 30 minutes for good flavor. This gives the shrimp time to soak up the marinade. If you want a more intense taste, marinate for up to 2 hours. Just remember, don't marinate too long. The acid from the lime juice can make the shrimp tough. Always keep marinated shrimp in the fridge. Yes, you can use frozen shrimp for this dish. Just be sure to thaw them first. The best way to thaw shrimp is to place them in the fridge overnight. If you need them fast, place them in cold water for about 20-30 minutes. Pat them dry before marinating. Frozen shrimp can still be tasty, but fresh shrimp usually taste better. You now have a complete guide to making Jalapeño Lime Grilled Shrimp. We covered all you need, from ingredients to cooking methods. Remember to marinate well and not to overcook the shrimp for the best taste. Feel free to explore variations for added flavor and creativity. With practice, you can impress everyone at your next meal. Enjoy your grilling adventure!$

Zesty Jalapeño Lime Grilled Shrimp

A flavorful and spicy shrimp dish marinated in jalapeños, lime, and garlic, perfect for grilling.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 200 kcal

Ingredients

1 pound large shrimp, peeled and deveined
2 units fresh jalapeños, finely chopped
2 units limes, zest and juice
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon honey
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

In a medium-sized mixing bowl, combine the finely chopped jalapeños, lime zest, lime juice, minced garlic, olive oil, honey, smoked paprika, and a pinch of salt and pepper. Stir well to create a flavorful marinade.
Add the peeled and deveined shrimp to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 30 minutes (up to 2 hours for an even more intense flavor).
Preheat your grill to medium-high heat. If you are using wooden skewers, soak them in water for about 20 minutes to prevent them from burning during grilling.
Carefully thread the marinated shrimp onto the skewers, placing about 4-6 shrimp per skewer for easy handling.
Place the shrimp skewers on the preheated grill and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Keep an eye on them to avoid overcooking, as shrimp can become tough if left on too long.
Once cooked, remove the skewers from the grill and allow them to rest for a couple of minutes. This helps to lock in the juiciness.
Serve the shrimp immediately, garnished with fresh chopped cilantro and accompanied by lime wedges for an extra zing.

Notes

Arrange the shrimp skewers on a colorful platter and drizzle some freshly squeezed lime juice over the top for an eye-catching finish. Pair with a side of vibrant grilled vegetables or a refreshing salad to create a delightful meal.

Keyword grilled, jalapeño, lime, shrimp, spicy