Sweet, tangy Chili Lime Glazed Grilled Shrimp can act as an appetizer or main entrée! This quick and easy recipe requires only a few basic ingredients and hardly any time to prepare!
There’s something very comforting about firing up the grill at home and enjoying a relaxing summer evening. More now than ever, we need those simple familiar experiences that bring a refreshing positive perspective and celebrate with those whom we care deeply about.
And my Sweet Chili Lime Glazed Grilled Shrimp Skewers will be sure to enhance your at-home cooking adventures. They come together lightning quick and are a flavorful, crowd-pleasing, carb-conscious appetizer OR entree! All you need is a few basic ingredients for this tasty summer BBQ recipe!
This post is sponsored by Truvia® Natural Sweetener.
These zesty, sweet, chili lime glazed grilled shrimp skewers are so easy to put together – they only require 6 ingredients – and result in crispy little shrimp bombs with the perfect char and flavor.
Grilled shrimp are a great way to mix up your proteins, and I use Truvia Natural Sweetener in the glaze to kick up their sweetness while keeping the dish carb-conscious!
Let’s dive in!
Ingredients for Chili Lime Glazed Grilled Shrimp Skewers:
Raw shrimp: The main event here, we use raw shrimp that are still in their shells for this BBQ shrimp recipe. Using them raw and unpeeled not only results in the most tender yet crispy marvelous shrimp but are also fun to eat! I recommend using jumbo shrimp, as they’re typically easier to peel and you get a bigger piece of meat after each is peeled.
Sweetener: The sweet part of this recipe! Use a zero-calorie sweetener such as Truvia®, cane sugar, coconut sugar, or pure maple syrup. All it takes is a little bit for a tasty marinade and glaze, and you can easily skip the sweetener if you prefer.
Avocado Oil: My high temperature cooking oil of choice! We use avocado oil for the marinade and glaze because we are grilling at around 450 degrees F. Most other oils will burn at this temperature but not avocado oil.
Fresh Lime Juice: Adding acidity and zest to the marinade and glaze, lime juice provides that iconic summer grilling flavor!
Garlic: A MUST for marinades, fresh garlic provides an amazing amount of flavor, and all it takes is a couple cloves! If you follow a low-FODMAP diet, omit the garlic and replace it with 1 tablespoon of stone ground mustard or cider vinegar.
Chili Powder: Chili powder is a flavor maker here! Chili powder is a must-have in our spice arsenal and is amazing in summer BBQ marinades and glazes. If you don’t have chili powder on hand, you can make your own blend by combining garlic powder, onion powder, dried oregano, paprika, and ground cumin.
Sea Salt: Tying all the flavors together and stepping it up a notch, sea salt is a key ingredient in ensuring your shrimp is finger-lickin’ good!
Tips For Delicious Grilled Shrimp:
- If you’re using wooden skewers, submerge them in water for at least 30 minutes (ideally 1 hour) before grilling. This ensures the skewers do not catch on fire during the grilling process.
- Leave the shells on. You can remove the shrimp legs, but leaving the shrimp shells on during grilling ensures they don’t stick to the grill, stay nice and moist, and also end up with a great char. Shrimp shells are edible, so you don’t need to remove the shell before serving.
- Leave a little space between each shrimp to ensure even cooking.
How to Make Chili Lime Grilled Shrimp Skewers:
In a small bowl or measuring cup, whisk together the avocado oil, lime juice, chili powder, garlic, sweetener and sea salt.
Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture. Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (and up to 8 hours).
When ready to grill, preheat the grill to high (450 to 500 degrees F) and brush it with oil.
Thread the shrimp onto metal skewers (reminder: if using wood skewers, be sure to pre-soak the skewers for at least 30 minutes before grilling).
Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.
Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.
Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes. Drizzle (or brush) the marinade/glaze onto the shrimp.
Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes!
Suggested Side Dishes:
- Black Bean Corn Salad
- Homemade Spanish Rice
- Gluten-Free Cheesy Flatbread
- How to Cook Dry Black Beans in the Instant Pot
- Teriyaki Vegetable Stir Fry with Rice
- Mango Edamame Quinoa Salad
Enjoy these shrimp skewers all grilling season long.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 1/3 cup avocado oil
- 1/3 cup lime juice
- 2 Tbsp chili powder
- 2 cloves garlic, minced
- 2 Tbsp Truvia® Natural Sweetener*
- 1/2 tsp sea salt
- 1 to 2 lbs raw shrimp
For Serving (Optional):
- 2 to 4 Tbsp red onion, chopped
- 1 to 2 Tbsp fresh parsley, or cilantro, chopped
Instructions
- In a small bowl or measuring cup,whisk together the avocado oil, lime juice, chili powder, garlic, Truvia® Natural Sweetener and sea salt.
- Transfer the raw shrimp to a sealable container or zip lock bag and pour in half of the marinade mixture.Seal, move the bag/container around until all of the shrimp are well coated in marinade, and refrigerate at least 1 hour (or up to 8 hours).
- When ready to grill, preheat thegrill to high (450 to 500 degrees F) and brush it with oil.
- Thread the shrimp onto metalskewers (note: if using wood skewers, be sure to pre-soak the skewers for atleast 30 minutes before grilling).
- Place the skewers onto the preheated grill and immediately close the lid. Cook 2 minutes, until shrimp is charred and has turned pink.
- Flip the skewers using heat-safe tongs and replace the lid. Cook another 1 to 3 minutes, or until shrimp has a char on both sides and are cooked through. Remove shrimp from the grill and place on a plate.
- Transfer the rest of the marinade to a small skillet and heat to medium-high. Allow mixture to come to a full boil. Cook, stirring occasionally until marinade is thick, about 5 to 8 minutes.
- Drizzle (or brush) the marinade/glaze onto the shrimp. Garnish with chopped red onion and parsley or cilantro. Serve with your choice of side dishes.
Shirley
Thursday 23rd of July 2020
I use trivia in my baking, but hadn't thought of using is in marinade or sauces.
Julia
Thursday 23rd of July 2020
Yeees it's so great in marinades, sauces, and dressings! Keeps them nice and sweet without the added sugar :D