A large salad with grilled chili lime shrimp, mango salsa, greens, and avocado on a white linen tablecloth.

Chili Lime Shrimp Skewers

These juicy, flavorful chili lime shrimp skewers are delicious in a lick-your-fingers-clean sort of way, and equally simple to pull together. A quick marinade of fresh lime juice, spicy chilies, and fragrant herbs, then a brief stint under the broiler, and these succulent coral beauties are ready to be devoured.

If you have more self-control than we do, these would make a fantastic appetizer. However, if you too can’t help having just one more spicy-sweet little shrimp, a couple of these skewers make a great dinner paired with a salad or grain.

Chili lime shrimp skewers on a white ceramic plate with fresh limes and cilantro.

If you make these shrimp skewers, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large salad with grilled chili lime shrimp, mango salsa, greens, and avocado on a white linen tablecloth.

Chile Lime Shrimp Skewers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 4 Servings
  • Category: Savory
  • Method: Grilling
  • Cuisine: American
Print Recipe

Ingredients

  • 2 limes, juiced and zested
  • 1–2 jalapeno or serrano chiles, seeds removed and roughly chopped
  • 2 tsp fresh garlic, chopped
  • 2 Tbsp (packed) fresh cilantro leaves
  • 1 Tbsp (packed) fresh mint leaves
  • 3 Tbsp olive oil
  • Kosher salt and freshly-ground black pepper, to taste
  • 1–1/2 lb (24-30) shrimp, peeled and de-veined

Instructions

  1. Preheat the broiler.
  2. Add the lime zest and juice, chiles, garlic, cilantro, mint and olive oil to a food processor and blend to combine. Season with salt and pepper, to taste. Pour over the shrimp and let marinade for at least 10 minutes and up to 30 minutes.
  3. Place 4 or 5 shrimp on each wooden skewer and lay the skewers on to a non-stick sheet pan. Brush the shrimp with the remaining sauce. Broil for 4-5 minutes, flipping once halfway through, until the shrimp are opaque and cooked through. Serve immediately.

Notes

  • If using wood skewers, be sure to soak them in water before cooking, just to be sure that they don’t catch on fire!