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Ginger-lime grilled shrimp are ridiculously fast and packed with a one-two punch of garlic and fresh ginger, finished with lime that tingles the tongue. A quick 20-minute marinade and 2-3 minutes per side on a hot grill is all it takes. The char from the grill plays beautifully against the natural sweetness of the shrimp.
Pro Tips
- Marinate the shrimp for exactly 20 minutes. Longer in the lime juice and the acid starts to 'cook' the shrimp and turn them mushy.
- Pat the shrimp completely dry after rinsing and before marinating. Dry shrimp grill properly; wet ones steam and never develop that char.
- Leave a little space between shrimp on the skewers so they don't steam each other. Crowding is the enemy of good grilled seafood.
- The marinade works equally well on scallops, cubes of dense white fish, chicken breast, or pork chops as the recipe notes suggest.
Frequently Asked Questions
Can I cook these shrimp without a grill?
Yes — a very hot cast iron skillet or broiler gives you the same char and caramelization in about the same time.
How many servings does this recipe make?
Three to four servings of shrimp — perfect as an appetizer or a light main with vegetables.
How do I know when the shrimp are done?
2-3 minutes per side until they turn pink and opaque with light grill marks. Overcooked shrimp turn rubbery fast, so watch closely.
Do I have to devein the shrimp?
The recipe walks through piercing and cutting along the back to remove the vein. It is worth the small effort for the cleanest flavor.
Recipe Card
Ingredients
Method
- 1.
- In a small bowl, squeeze the lime to extract the juice, then add the red pepper flakes, garlic, ginger, salt, black pepper, and cilantro.
- Mix well with a fork, then drizzle in the oil, stirring constantly.
- 2. With a small, sharp knife, pierce the shrimp at the head end and carefully cut along the back toward the tail, removing the dark vein.
- Rinse with running water.
- Pat dry, then place the shrimp in a medium bowl and mix with the marinade.
- Cover tightly, and refrigerate for 20 minutes.
- 3.
- Preheat the gas grill on high heat with the lid closed for about 10 minutes.
- Thread the shrimp on skewers, leaving a little room between them so they don’t steam.
- Grill for 2-3 minutes per side with the lid closed. You know how you could do that? Try it on scallops or cubes of dense white fish, chicken breast, or pork chops.
