Grilled Garlic Cilantro Lime Prawns

Grilled Garlic Cilantro Lime Shrimp are light and flavorful! Quickly marinate peeled and deveined shrimp in fresh coriander, garlic, lime zest, juice and spices before grilling. Serve with rice or stuff into corn tortillas with your favorite toppings. For 4 to 6 people.

Shrimp on the grill is so quick and easy.

These Grilled Garlic Lime Shrimp Skewers are made with a 10-minute marinade of fresh cilantro, lots of garlic, lime zest and juice, and a few spices before threading onto skewers and quickly grilling. Enjoy neat with your favorite side dishes, serve over fluffy cooked rice, or stuff into corn tortillas along with your favorite toppings.

Not only high in protein, but also super easy and just right for any day of the week.

To prepare Grilled Cilantro Lime Shrimp you will need:

• coriander – Gives a touch of bright herbal freshness.
• lime – Adds flavor and a touch of acidity.
• avocado oil – Provides more flavor and prevents them from sticking to the grill.
• jalapeno – Gives the recipe flavor and a subtle spiciness. Can be optional.
• Garlic – Adds a distinctly strong flavor.
• kosher salt – Enhances the flavor of the dish.
• freshly ground black pepper – Adds some subtle bite and flavor.
• cumin (Floor) – Imparts earthiness and warmth with a citrus note.
• coriander (Floor) – Imparts a lemony flavor with a slight sweetness and a subtle hint of earthiness.
• shrimp (peeled and deveined) – Use fresh or frozen. If frozen, thaw properly.

In a shallow bowl, combine 1/4 cup chopped fresh cilantro, zest of 1 lime, 1/3 cup freshly squeezed lime juice, 1 tablespoon avocado oil, 1 finely chopped (deseeded) jalapeño, 3 cloves minced garlic, 1/2 teaspoon Kosher salt, 1/4 teaspoon each freshly ground black pepper, ground cumin, and coriander.

Whisk to combine.

Add 1 1/2 pounds of shrimp to the marinade.

Toss the prawns in the garlic sauce.

Don’t let the shrimp marinate for more than 10 to 15 minutes (this depends on the size of the shrimp) or the acidity in the lime juice will actually start to “cook” the shrimp, also known as ceviche.

In the meantime, preheat the grill to 500°

Thread the shrimp onto a double skewer. This makes turning on the grill easier. If you use wooden skewers, it is advisable to soak them in water for 30 to 60 minutes beforehand.

Once the grill is preheated, generously grease your cooking grates. To do this, I put some avocado oil in a small bowl and soak it up with a bunch of paper towels. Using tongs, wipe the oiled paper towel on the cooking grates.

Place the skewers on a preheated grill and cook for 3 to 4 minutes. I also like to throw 2 lime halves on the grill – that way they get nice and juicy.

Turn over and cook for another 2 to 3 minutes or until the shrimp are opaque and cooked through.

After grilling, place on a platter or board.

Once you’re comfortable handling the grilled shrimp, remove from the skewer and serve over fluffy rice with a sprinkling of chopped cilantro.

Top with a few extra jalapeño slices, a squeeze of fresh lime juice, and some sriracha or spicy mayonnaise.

Other ways to serve Garlic Cilantro Lime Shrimp:

• Enjoy warm, roasted corn husks with coleslaw and any toppings you like.
• Serve on a salad with diced radish, carrot, avocado and roasted pepitas (etc) with a cilantro vinaigrette.
• Enjoy it pure with your favorite summer barbecue side dish.

Enjoy! And if you try this Garlic Cilantro Lime Grilled Shrimp recipe, let me know! Take a picture and tag me Twitter or Instagram!