The other night we enjoyed Southwestern Pasta Salad alongside simple Chili Lime Grilled Shrimp Skewers. Nothing says you have to cook the shrimp on skewers – you could just throw them in a grill pan, but there’s something appealing about the presentation of skewers. This recipe is super easy; I feel like it’s not even really a recipe, but my guests loved the shrimp skewers and told me I had to blog it. Since I wasn’t planning on blogging this dish, I didn’t take photos during the cooking process. One important thing to keep in mind when you are using any type of marinade with seafood is that the acid in the marinade will start to “cook” the seafood. For this reason, it’s important not to marinate the seafood too long. I only marinated the shrimp for about 20 minutes which seemed like the perfect amount. I love the flavor of lime with chili, and since I was pairing the shrimp with the southwestern style pasta salad, I thought the chili lime was the perfect flavor. Having said that, you could easily substitute lemon for lime in this marinade. You could also use your favorite Cajun seasoning rub or even Old Bay seasoning – just keep in mind that both contain a fair amount of salt. Also, if you’re using wooden skewers, remember to soak them in water for at least 30 minutes before using so they don’t catch on fire. One final tip – you can buy cleaned tail-on raw shrimp (frozen work just fine) – this is a huge time saver. Serves 4.
- 28-32 Medium Raw Shrimp (cleaned, tail-on) – (use fewer shrimp if using large or jumbo size shrimp)
- 2 TBS. Canola Oil
- 1/3 Cup Fresh Lime Juice
- 1-2 TBS. Mild Chili Powder (substitute your favorite chili powder or “Rub”
- Salt and Pepper
Soak bamboo skewers in water. Heat a grill to high. In the meantime, combine lime juice and chili powder (or rub) in a glass or non-reactive bowl. Add shrimp to marinade and allow to marinate for 10-20 minutes. Skewer shrimp (6-7 per skewer) and lightly season with salt and pepper. Reserve remaining marinade. Place skewers on grill (over direct heat) and cook for about a minute until just starting to brown on one side. Pour a little of the remaining marinade over the skewers – this will cause the flames to leap up and add good grill marks. Flip the skewers and repeat the cooking process until the other side of the shrimp are nicely grilled and cooked through. Optional: garnish with chopped cilantro and lime wedges. Serve immediately.