Ginger-Lime Grilled Shrimp

This recipe is ridiculously fast and easy to make, so it’s perfect for lazy days when the very thought of cooking makes you frown.

These are happy shrimp!

And they’re packed with a one-two punch of garlic and ginger, followed by a touch of lime that tingles the tongue. The natural sweetness of the shrimp complements the citrus, and the touch of char from the grill is a nice partner for the firm flesh of the seafood. Speaking of… you can also use this marinade on fish, crab, or other seafood.

Ginger-Lime Grilled Shrimp

Serves 4-6 | Prep 5 minutes | Marinate 20 minutes | Cook 6 minutes

  • juice of 1-2 limes

  • 1/4 teaspoon crushed red pepper flakes

  • 3 cloves garlic, minced

  • 2-inch piece fresh ginger, grated

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons fresh cilantro leaves, minced

  • 1 tablespoon extra-virgin olive oil

  • 2 pounds large shrimp


Make the marinade. 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.


Prep the shrimp. 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 in running water. Pat dry, then place the shrimp in a medium bowl and mix with the marinade. Cover tightly and refrigerate for 20 minutes.


Grill the shrimp. Preheat the gas grill on high heat with the lid closed, about 10 minutes. Thread the shrimp on skewers, leaving a little room between them so they don’t steam. Grill 2-3 minutes per side with the lid closed.

No grill? You can broil the shrimp for 3-4 minutes, or roast the shrimp in a 400F oven for 5-6 minutes.

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