Easy grilled cilantro lime shrimp skewers that are perfect for the summer time. These shrimp kabobs are so EASY to make and so flavorful! They require less than 10 ingredients and take just 10 quick minutes of hands on time!
It’s difficult for me to talk about grilled shrimp kabobs without getting so overly excited. And without using a billion exclamation marks. Please, bare with me, it’s totally gonna be worth it. What we have here is shrimp on skewers made with less than 10 ingredients, less than 10 minutes of prep work, and 10,000% delicious memorial day weekend food.
If it was up to me, i’d eat grilled food every day of the week. And i’d grill everything! But then I think about my love of carbs and realize that pasta is definitely not going to cook itself on the grill. But these little shrimp kabobs would go so nicely on pretty much ANYTHING, even pasta. My absolute favorite way to eat them? On a bed of crunchy cabbage slaw dressed with a light asian sesame vinaigrette. YUM.
OKAY. That’s it. Just scroll right to the end of this post and hit the print button like, RIGHT NOW because i’ll still be here going on and on about these babies but you NEED to make sure you have the recipe because you’ve gotta fire up the grill this weekend, and trust me, you want these cilantro lime shrimp babies to be on it!
There isn’t ONE good way of enjoying these little shrimpies. You can pretty much add them to whatever you like and they’ll pair beautifully with it. These super simple shrimp kabobs are a game changer. Here’s a few ways were planning on devouring them: ♥
- Served on a bed of slaw salad with a little bit of asian sesame dressing and crispy wonton strips – that’s how we ate them!
- Add zucchini, bell peppers, and onions to the skewers along with the shrimp and GRILL
- Or with this salad
- On a bed of garlic rice with all your favorite burrito bowl fixins’
- In tacos! With a drizzle of my chipotle mayo! OR replace them with the fish in this taco recipe
- On a bed of quinoa with extra veggies on the side
- As APPETIZERS for a party.
The possibilities are endless!
If you frequented Little Spice Jar, you already know that my recipes are all about BOLD flavor. There’s a hint of red pepper flakes that add a tinsy weensie bit of heat, and a bit of sugar that brings out the natural sweetness of the shrimp. I love using simple ingredients to bring flavor to everyday food.
If you aren’t a huge fan of cilantro (gasp), just simply replace it with freshly chopped parsley. Swap out the lime juice for lemon juice as the flavor of parsley tends to go better with lemons. That will add a slight variation to the recipe but with similar flavor profiles.
Now go! Grab a few pounds of extra large or jumbo shrimp because you’re going to want A LOT of these on deck! We’re getting major rain this week in Houston, these little guys are gonna be my little ray of sunshine and keep me company. Did I mention they’re light on the waistline? Yah-huh.
I am planning on enjoying cilantro lime shrimp on the daily. Yes. Please. And thank you.
- 1 1/2 – 2 pounds extra large shrimp, deveined (shell on or off, either is fine)
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon salt
- 2 cloves garlic, grated
- 1 tablespoon sugar (or honey)
- 1/4 – 1/2 teaspoon red pepper flakes (according to preference)
- 1 tablespoons oil
- Combine all the ingredients, except the shrimp in a medium bowl. Allow the sugar to dissolve before tossing in the shrimp. Let the shrimp marinade for 30 minutes and up to 3 hours, covered in the refrigerator.
- Place the shrimp on skewers and outdoor grill them on medium high heat for 2-3 minutes per side or on an indoor grill (like a George Foreman) for 2-3 minutes total.