Dinner

Grilled Garlic Lime Shrimp Recipe

BySana Jeannette March 16, 2026March 16, 2026

Introduction

Grilled Garlic Lime Shrimp is a fresh, flavorful dish perfect for summer evenings or quick weeknight meals. The marinade blends zesty lime, garlic, and a hint of spice for a deliciously vibrant seafood experience. Ready in under an hour, it’s sure to become a favorite at your grill.

A black plate holds a pile of grilled shrimp that are orange and lightly charred with green herb bits on them, showing a mix of slightly curled and more open shapes. Scattered on top and around the shrimp are grilled lemon halves, with a bright yellow color and some browned grill marks. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs jumbo shrimp (peeled and deveined)
0.5 cup avocado oil

4 cloves garlic (minced)
1 jalapeño (diced)

1 tablespoon fresh parsley (finely chopped)
Zest of 2 limes

2 teaspoons coarse salt
1 teaspoon paprika
0.5 teaspoon black pepper

Juice of 2 limes

Instructions

Step 1: In a large mixing bowl, combine avocado oil, minced garlic, diced jalapeño, chopped parsley, lime zest, coarse salt, paprika, and black pepper. Mix thoroughly to create the marinade.
Step 2: Add the peeled and deveined shrimp to the marinade. Toss to coat evenly. Cover the bowl and refrigerate for 20 minutes to 1 hour to allow flavors to develop.

Step 3: Preheat your grill to medium-high heat, around 400°F. Clean the grates and lightly oil them to prevent sticking.
Step 4: Remove the shrimp from the marinade. Place the shrimp directly on the grill grates or thread them onto skewers for easier handling. Grill with the lid closed for 2 to 3 minutes.
Step 5: Flip the shrimp and grill for another 2 to 3 minutes, until they curl into loose C-shapes and are opaque throughout, indicating they are cooked.

Step 6: Transfer the shrimp to a serving platter. Immediately squeeze the fresh lime juice over the hot shrimp. Toss gently to coat and serve.

Tips & Variations

For a milder heat, remove the jalapeño seeds before dicing or substitute with a milder pepper.
Try substituting avocado oil with olive oil for a fruitier taste.

If you don’t have a grill, you can cook the shrimp on a stovetop grill pan or under the broiler.
Serve with warm tortillas or over a fresh salad for a complete meal.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold in salads. Avoid overcooking during reheating to maintain tenderness.

How to Serve

A large silver mixing bowl contains about twelve raw shrimp with a pale white and light pink color, some still having their tails and shells. On top of the shrimp, a green herb sauce with olive oil and visible herbs is being poured from a wooden spoon held by a black-gloved woman's hand. The bowl sits on a checkered dark wooden cutting board, partially visible. The overall scene shows fresh shrimp about to be marinated with a thick, glossy green sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, use frozen shrimp that have been fully thawed and patted dry before marinating. This helps the marinade absorb better and prevents excess moisture on the grill.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn opaque and curl into a loose C-shape. Overcooking can make them tough, so grill just until they change color and shape.