NOTE: Omaha Steaks sponsored this grilled shrimp post. Occasionally, I do sponsored posts with products I truly enjoy using. With that said, this recipe is one of them.
My favorite way to cook shrimp is on the grill, especially if it is either grilled shrimp or smoked buttery shrimp. My taste buds are happiest eating them this way! There are many flavor profiles you can use with this crustacean and for this recipe I dig garlic chili lime for grilled shrimp. I’ll walk you through how easy and tasty this is.
Prepping the shrimp
For this grilled shrimp recipe, I’m using wild Argentinian red shrimp from Omaha Steaks. There are two unique characteristics about Argentinian red shrimp: 1) they naturally come with a red tint (most shrimp look grey) and 2) they taste a little sweet like lobster. Use one pound of whichever shrimp you can get your hands on.
In a medium-sized bowl, mix the shrimp with a stick of softened butter and two cloves of minced garlic. Apply the butter and garlic mixture as evenly as you can on the shrimp. After you’re finished mixing, now it is time to skewer the shrimp. It will be helpful to use two skewers for one row of shrimp to keep them from spinning around. Next, sprinkle chili lime seasoning on them and squeeze some fresh lime juice.
Grilling the shrimp
The shrimp skewers are ready, which means it’s time to place them on the preheated grill at 375 degrees. You can go direct or indirect heat for these. After five minutes on the grill, turn the grilled shrimp skewers over. Melt some butter and baste the grilled shrimp for extra flavor. When the shrimp achieve an internal temperature of 120 degrees, this means they are done. With that said, they will also turn red when they are finished cooking. To make sure you don’t overcook the grilled shrimp, I recommend using an instant read thermometer. Using this is especially helpful if you are cooking with the naturally red Argentinian shrimp.
With the shrimp done, move them to the cutting board. Next, squeeze some more lime juice on them. Your garlic chili lime grilled shrimp are ready to eat! Eat them with your surf n’ turf, as an appetizer, your main dish, or mix into a pasta. With that said, the possibilities are endless!
- 1 pound of shrimp
- 1/2 Cup butter, softened
- 2 cloves garlic, minced
- 2 Tablespoons chili lime seasoning
- 1 Tablespoon lime juice
- Preheat grill to 375 degrees. De-shell and de-vein shrimp if necessary. In a medium-sized bowl, mix shrimp with softened butter and minced garlic. Place on skewers. Apply chili lime seasoning or rub and 1/2 Tablespoon of lime juice.
- Grill shrimp for about five minutes on each side or until internal temp reaches 120 degrees. Baste with melted or softened butter during the cook. When done, remove and apply the rest of the lime juice. Serve and enjoy!
1. Grill can be either direct or indirect heat (direct preferred).
2. This recipe can be cooked in the oven if no grill available.
3. Use an additional skewer for each row of shrimp to prevent them from spinning.
4. If you don't have freshly squeezed lime juice, then lime juice from the bottle will work just fine.
Serving Size:3 shrimp
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 2gCholesterol: 200mgSodium: 900mgCarbohydrates: 2gSugar: 1gProtein: 21g
Nutrition information isn’t always accurate. Check nutrition labels on ingredients used for help.