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- Shrimp details and preparation - 1 lb large shrimp, peeled and deveined - Marinade components - 2 tablespoons extra virgin olive oil - 3 fresh jalapeños, seeded and finely chopped - Zest and juice of 2 limes - 2 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste - Optional garnishes - Fresh cilantro sprigs for garnish The main star of this dish is the shrimp. I love using large shrimp as they are meaty and full of flavor. Make sure you peel and devein them well. It helps to make the shrimp tender and juicy. Next is the marinade. I use extra virgin olive oil as a base. It adds richness and helps the flavors blend. The jalapeños bring heat and a fresh taste. Be sure to seed and finely chop them for an even distribution of spice. Lime zest and juice are key! They add brightness and acidity. The garlic gives a nice kick, while cumin and smoked paprika provide depth. Finally, salt and pepper balance all the flavors. For garnishing, I like to use fresh cilantro. It adds color and a fresh taste to the grilled shrimp. You can also add lime wedges for more zing. These ingredients all work together to create a tasty, vibrant meal. {{ingredient_image_2}} Preparing the marinade First, grab a medium bowl. Whisk together these ingredients: - 2 tablespoons extra virgin olive oil - 3 fresh jalapeños, seeded and finely chopped - Zest and juice of 2 limes - 2 cloves of minced garlic - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and black pepper to taste This mix will give the shrimp a zesty kick. Marinating the shrimp Next, add 1 lb of peeled and deveined shrimp to the bowl. Toss the shrimp gently in the marinade. Make sure each shrimp is coated well. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This lets all the flavors soak into the shrimp. Prepping the grill and skewers While the shrimp marinate, preheat your grill to medium-high heat. Lightly oil the grill grates. Use a paper towel dipped in oil to do this. If you are using wooden skewers, soak them in water for 30 minutes. This step helps prevent burning on the grill. Grilling the shrimp Now it’s time to grill. Carefully thread the marinated shrimp onto the skewers. Place them close together but not overcrowded. Grill the shrimp for about 2-3 minutes on each side. Watch them closely as they cook. They should turn bright pink and opaque. Overcooking can make shrimp rubbery, so don’t walk away! Final touches before serving After grilling, remove the skewers from the grill. Let them rest for about a minute. This helps the juices stay inside the shrimp. Just before serving, add fresh cilantro sprigs on top for color and flavor. Serve the shrimp on a platter with extra lime wedges. This makes it fun for everyone to add more lime if they want! - Recommended cooking times: Grill the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Watch them closely to avoid overcooking. - How to prevent shrimp from sticking to the grill: Lightly oil the grill grates before cooking. Use a paper towel dipped in oil. This helps the shrimp slide off easily. - Adjusting spice levels in the marinade: If you like it hotter, add more jalapeños. For less heat, use fewer jalapeños or remove the seeds. Taste your marinade before adding the shrimp to find your perfect heat. - Pairing ideas with sides and sauces: Serve the shrimp with a side of rice or fresh salad. A zesty lime crema or avocado dip complements the flavors well. - Presentation tips for serving: Arrange the grilled shrimp on a large platter. Garnish with fresh cilantro and lime wedges. This makes the dish look inviting and colorful. Pro Tips Marinating Time: For best flavor, marinate the shrimp for at least 1 hour. This allows the spices to penetrate deeply, enhancing the taste. Choose the Right Shrimp: Opt for wild-caught shrimp when possible. They tend to have better flavor and texture compared to farmed varieties. Grill Temperature: Ensure your grill is properly preheated before adding the shrimp. A hot grill will give you a nice sear and prevent sticking. Watch the Cook Time: Shrimp cooks quickly; be vigilant and remove them from the grill as soon as they turn pink and opaque to avoid rubbery texture. {{image_4}} You can change the heat level of your dish by swapping jalapeños. Consider using poblano peppers for a milder taste. If you want more heat, try serrano peppers. Each pepper adds its own flair to the shrimp. You can also swap oils in the marinade. If you prefer, use avocado oil instead of olive oil. It has a high smoke point, which makes it great for grilling. For herbs, try fresh parsley or basil for a different flavor twist. These swaps keep your dish exciting and unique. If you don’t have a grill, you can broil the shrimp in your oven. Preheat your broiler to high. Place the marinated shrimp on a baking sheet lined with foil. Broil them for about 2-3 minutes on each side. Watch them closely to prevent burning. Another option is cooking shrimp on the stovetop. Heat a skillet over medium-high heat and add a splash of oil. Cook the shrimp for 2-3 minutes per side. This method gives you a nice char and keeps the shrimp juicy. To keep your shrimp fresh, store them in the fridge. Place the shrimp in a sealed container. Make sure you use it within 24 hours. The marinade helps keep the shrimp moist and tasty. If you want to save shrimp for later, freezing is an option. First, place the shrimp in a freezer bag. Remove as much air as you can before sealing it. You can freeze them for up to three months. When you're ready to cook, thaw them in the fridge overnight. After cooking, let the shrimp cool down. Then, place them in an airtight container. They will last in the fridge for up to three days. Avoid leaving them out for more than two hours to keep them safe to eat. To reheat, use a skillet over medium heat. Add a splash of olive oil for flavor. Heat them just until warm. This keeps the shrimp tender and juicy. You can also microwave them, but be careful not to overcook. Enjoy your leftovers with a squeeze of fresh lime! Can I use frozen shrimp? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15-20 minutes. This will help keep them tender. How can I tell if shrimp are fully cooked? Shrimp are done when they turn pink and opaque. You can also check if they curl into a C shape. If they stay straight, they may be overcooked. What can I serve with Jalapeño Lime Grilled Shrimp? You can serve the shrimp with rice, corn salad, or grilled veggies. A side of lime wedges adds a nice touch too. Try pairing it with a refreshing salsa or a cool avocado dip. Can I marinate the shrimp overnight? Yes, marinating overnight is fine. It allows flavors to deepen. Just be careful not to marinate for too long, as the acid in lime can start to cook the shrimp. Aim for around 12 hours maximum for the best taste. In this post, we covered how to prepare Jalapeño Lime Grilled Shrimp. We explored the key ingredients, methods for marinating and grilling, and helpful tips for perfect shrimp. You also learned about serving options and creative variations. Remember, fresh shrimp will give the best taste, and adjusting spices can make it just right for you. Don't hesitate to experiment with flavors and cooking methods. Enjoy this dish with friends and family for a tasty meal!

Zesty Jalapeño Lime Grilled Shrimp

A flavorful grilled shrimp dish marinated with jalapeños and lime.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 3 fresh jalapeños, seeded and finely chopped
  • 2 limes zest and juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh cilantro sprigs

Instructions
 

  • In a medium-sized mixing bowl, whisk together the extra virgin olive oil, finely chopped jalapeños, lime zest, lime juice, minced garlic, ground cumin, smoked paprika, sea salt, and freshly cracked black pepper. This will form a flavorful marinade.
  • Add the peeled and deveined shrimp to the marinade and toss gently to ensure each shrimp is evenly coated with the mixture. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
  • While the shrimp marinate, preheat your grill to medium-high heat. Lightly oil the grill grates with a paper towel dipped in a bit of oil to help prevent the shrimp from sticking.
  • If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Carefully thread the marinated shrimp onto the skewers, ensuring they are placed close together but not overcrowded.
  • Grill the shrimp for approximately 2-3 minutes on each side until they turn a vibrant pink color and are opaque throughout. Keep a close eye on them to avoid overcooking.
  • Once cooked, remove the skewers from the grill and let them rest for a minute to allow the juices to redistribute.
  • Just before serving, garnish the shrimp with fresh cilantro sprigs for a burst of color and flavor.

Notes

Serve with lime wedges for extra flavor.
Keyword grilled, jalapeño, lime, shrimp