Grilled Chili Lime Shrimp

Marinated in a mixture of warming dried herbs and spices with a splash of olive oil and a spritz of fresh lime juice, these Grilled Chili Lime Shrimp are bursting with flavour! Quickly grilled over high heat to get a good sear and colour without the risk of overcooking makes it hard to stop from eating them all!

If you have been a reader of my recipes for quite some time, you might have read that I don’t care much for seafood. In fact, you might have read that many times over. Many times I specifically wrote that I was not a lover of shrimp, but that I was trying to get used to it. The shrimp I grilled for my daughter last summer slightly changed my mind. This Grilled Chili Lime Shrimp has most certainly solidified my newfound love of shrimp.

You can read all about it in my Creamy Crab Salad post, but in a nutshell, my mother never cooked much seafood, and as a result, I never cared for it much. My daughter, on the other hand, takes after her mother, and loves seafood! For her 18th birthday last year, I decided to fire up the grill and prepare a feast of all of her favourites. We bought her a tomahawk steak all to herself. And, I grilled up some lobster tails, jumbo shrimp, and sausages. I served all of that with various sides; it was quite the meal!

While I cooked, John.e set the patio table on our back deck and before long, we all sat down to eat. I remember her biting into the shrimp and loving it. My dad was visiting and he loves shrimp. They were making it sound so good, I had to try it. They were delicious! So, with more jumbo shrimp on hand, I decided to remake that same recipe and share it with you, Dear Reader.

OTTAWA VALLEY MEATS

The first time I tried this shrimp recipe, I realized that I had missed out on 40+ years of shrimp! I had a lot of catching up to do. So, when I got the chance to pick up some jumbo shrimps from Ottawa Valley Meats, I didn’t hesitate. And, I’m so glad I did! Since I had already tried grilled shrimp, I wanted to try fried shrimp. I cannot tell you how many times I have seen fried shrimp and have passed them by. Those days are gone, Dear Reader!

If you are in Ontario, be sure to take a look at the website. Ottawa Valley Meats offers seafood, beef, poultry, pork, etc. And, they deliver right to your door! My box of seafood arrived the next day and was delivered in a chilled truck. I’ve had frozen meat and seafood delivered before, but never as well as this. Even the driver waited by his truck after leaving the box at our door. He was so friendly and wanted to make sure we got the box without any issues.

We have tried the shrimp and the cod – both are terrific! I have prepared several salmon recipes, one of which is was this Herb Butter Pan Fried Salmon with Aioli. Without a doubt, it was the best salmon I ever had! Anyway, I digress! Just be sure to take a look at their website if you are looking for quality product.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Shrimp – One pound of jumbo shrimp, which should be about 18-20 pieces. Devein and peel the shrimp, but leave the tails attached. This makes it easier to batter and fry too!
• Paprika – There are three types of paprika – sweet, smoked, and hot. For this recipe, use sweet or smoked.
• Chili Powder – Different brands of chili powder have different heat levels. Use one that you know and trust.
• Onion Powder
• Cumin
• Garlic Powder – Use garlic powder and not granulated garlic. There’s a big difference in the taste!
• Salt & Ground Black Pepper
• Dried Thyme
• Oregano
• Basil
• Cayenne Pepper – This is optional, but if you don’t mind a little bit of heat, you can always add more if you want. I like a bit, but not extreme.
• Olive Oil
• Lime Juice

SPICE RACKS

I know there are a lot of dried herbs and spices in this recipe. If you have an existing stocked spice rack in your kitchen – and, most of us do! – you’re already well on your way to having everything you need on hand. Most home cooks will have a spice rack that sits on the countertop. You know the kind I speak of. They are either plastic or chrome and most of them spin around so that you have easy access to the spices.

Some home cooks have the old fashioned wooden spice racks that are mounted to the kitchen wall. To be honest, these are the types of spice racks I prefer. My mom used to have one of them and I have fond memories it it. When we bought our house, despite wanting to modernize everything, I wanted to keep some old-time charm to it too.

I found this spice rack on Amazon. I admit, it is a little expensive, but when you consider what you’re getting, it’s not that much of a stretch. The rack is well made with real wood. And, the spice jars are completely full. I trust the McCormick brand, and use it often. It was a no-brainer for me. It used to hang quite nicely in our kitchen, but when it comes to spice racks, I rest not, Dear Reader! I’m constantly changes and re-organizing my spice storage system.

LET’S CHAT ABOUT SPICES FOR A BIT!

Anyone who knows me well will confirm that I am obsessed with spice racks and spice jars. John.e can attest to the fact that over the past ten years, I have updated and completely changed our spice storage system at least a half a dozen times.

Initially, I had to have all of our spices in mason jars. That lasted for a year or so. Then, I found some really great glass jars with a pull-off lid. The seal was great, but again, they were quite big. Next, I used smaller bottles, and then spice bottles that I picked up from Ikea. I could go on, but I digress.

My obsession has taught me a few things about buying spices. First, keep your spices in a cabinet or at least out of direct sunlight. Yes, I have my spice rack on the wall in my kitchen, but it is as far away from the windows as I could possibly get it.

Secondly, buy spices in small amounts. You should never have more than three to six months supply. Spices lose their pungency and flavour. The only seasonings I buy in larger quantities is salt and pepper. That’s why I love the McCormick jars. They’re not too large for me, but keep in mind, I cook quite often. And, when I run out, it’s easy to replace that one jar. Anyway, I digress! Let’s get back to the recipe!

HOW TO MAKE GRILLED CHILI LIME SHRIMP

This recipe doesn’t require much cooking time at all. In fact, the recipe only takes less than ten minutes on the grill. When I prepare seafood recipes, I get things like sauces, dips, marinades, etc., out of my way first. I do this, because seafood cooks quickly and I don’t want to run the risk of it drying out or getting cold while I finish up the sauce or the garnish.

So, start this recipe by preparing the marinade. It’s so easy to prepare. Basically, you measure all of the herbs and spices listed and mix them together. Once that’s done, add in the olive oil and the lime juice. Mix to combine. Pour the mixture onto the shrimp and gently toss until the shrimp are well coated. Set aside while you heat up the grill.

Now, it’s just a matter of grilling the shrimp. The following paragraphs will walk you through the different ways to prepare this recipe. They will all work and the shrimp will taste great no matter which option you choose. However, the chili lime marinade lends itself best to grilling, so if you have the option to use a grill, do it! It will give you the absolute best results.

INDOOR OR OUTDOOR GRILL INSTRUCTIONS:

You can use a traditional outdoor grill for this recipe, or an indoor stove-top grill. In fact, an electric grill, or panini press will work well too. Be sure to fully preheat the grill first, otherwise, by the time the shrimp cooks properly, it will be overcooked and dry.

Once the shrimp is ready to cook, and the grill is hot, carefully place each piece onto the grill and allow it to cook undisturbed for three minutes. Carefully flip the shrimp over and cook for three more minutes on the other side. If using an indoor stovetop or electric grill, the same cooking process applies. If, however, you are using a grill with a closing top/lid, do not cook them for the full six minutes. In this case, cook them for three to four minutes only. Whichever cooking tool you use, once they are slightly charred on the outside, remove it from the grill immediately.

STOVETOP SKILLET INSTRUCTIONS:

Place the prepared shrimp into a preheated skillet. The heat is high so there will be bubbling and popping grease, so be careful. Allow the shrimp to fry, undisturbed, for three minutes before flipping to fry for an additional three minutes.

I like to use tongs to turn the shrimp. Grasp the shrimp by the tail and turn it over. Try not to pinch the flesh of the shrimp with the tongs. Once turned, cook for three more minutes.

OVEN INSTRUCTIONS:

Line a baking sheet with aluminum foil. Spray the surface liberally with non-stick cooking spray and place it into your oven on the middle rack. Preheat your oven to 450 degrees F. Once heated thoroughly, remove the baking sheet from the oven and carefully set the shrimp onto the greased foil. Quickly get them into the oven and close the door.

The oven is less desirable than a grill, but it will do the trick. Allow the shrimp to cook for four minutes. Remove them from the oven and turn them over. Place them back into the oven to cook for an additional four minutes. If they have not charred to your liking, remove it from the oven and set your oven to high broil. Once heated, place the shrimp under the broiler for a little while to char.

DO NOT leave the shrimp unattended under the broiler. They can burn so quickly. In my experience, it will need no more than 30-45 seconds. Once done, get them out of the oven, plate them and enjoy!

SERVING SUGGESTIONS

I think that Grilled Chili Lime Shrimp deserves to shine on the plate. That is exactly why I paired mine with mashed potatoes. I wanted something homey and something delicious, yet muted. How about my Herb Butter Mashed Potatoes? They are very flavourful, but they will not overtake the flavours of the shrimp.

Another great side for shrimp is asparagus. I tossed my asparagus with olive oil, salt and pepper and roasted it on a sheet pan for ten minutes. Be sure to add a few lime wedges to your plate too. It makes a lovely garnish!