Entree: United States – Florida – Key Lime Grilled Shrimp (Grilled shrimp marinated in bright key lime juice, garlic, and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20)
- 3 tbsp (45 ml) fresh key lime juice (about 4–6 key limes)
- 1 tsp (2 g) key lime zest
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) honey
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tsp (5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 tbsp (14 g) unsalted butter, melted (for basting)
- Lime wedges, for serving
- Wooden or metal skewers (if using wooden skewers, soak 30 minutes)

Instructions

1. In a bowl, whisk together key lime juice, key lime zest, olive oil, honey, minced garlic, chopped cilantro, kosher salt, black pepper, red pepper flakes, and smoked paprika until combined.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15–25 minutes (do not exceed 30 minutes to avoid "cooking" the shrimp with citrus).
3. Preheat grill to medium-high heat (about 450°F / 230°C). If using charcoal, ensure even hot coals; if using gas, preheat covered for 10 minutes.
4. Thread shrimp onto skewers, 4–5 shrimp per skewer, leaving a little space between pieces for even cooking.
5. Place skewers on the hot grill and cook 2–3 minutes per side, basting once with melted butter, until shrimp turn opaque and firm with light char marks.
6. Remove from grill, let rest 1 minute, then serve immediately with lime wedges and extra chopped cilantro if desired.