Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Grilled Lime and Cilantro Shrimp


We grilled these little shrimpies up the other night, and they were gone in minutes.  Truly.

I cleaned them early in the day and then mixed up one of my most favorite marinades.  You might remember seeing it here.  It’s become a favorite in our house and we’ve used it on chicken, pork, and now shrimp. 

I did change the measurements a bit from the recipe for the chicken when I used this marinade.  I needed more marinade for the chicken than I did for the shrimp, so if you are doing the shrimp, follow the modified recipe here.  If you want to make the chicken, follow this recipe.

On the shrimp, this marinade was perfect.  The shrimp really absorbed the flavors perfectly, and the marinade made for a creamy type of dressing for them. 

The shrimp I used this time were about a 50 count and they were just perfect. 

I grilled them using a grilling rack for seafood so they wouldn’t over cook.  I prefer using the separate grilling rack when cooking any type of fish or shellfish on the grill since they tend to burn or dry out quicker if you put them directly on the grill itself.  At least for me, anyway.

I plan on doubling the recipe next time I make them, since my family plowed through these in record time and were still looking for more.

Please try these.  You will be very happy you did.

Grilled Lime and Cilantro Shrimp:

Serves 4

  • 1 lb. Cleaned and deveined shrimp
  • 1/4 Cup Fresh Lime Juice
  • 1/4 Cup Canola Oil
  • 1/4 Cup Chopped Fresh Cilantro
  • 1 Tbsp. Honey
  • 3 Tbsp.  Goya Recaito Cilantro/Coriander Cooking Base
  • Freshly Ground Black Pepper to taste
  • Begin by cleaning and deveining shrimp.  Place in a colander and rinse.  Set to the side.

    In a separate bowl, mix together all the remaining ingredients until combined.

    Place clean and drained shrimp in a large Ziploc bag and pour the marinade over them.  Place in the refrigerator and allow them to chill for 4 to 6 hours.

    If you are using wooden skewers, be sure to soak them in water before filling them with the shrimp so they don’t burn on the grill. 

    Heat the grill to between 300 and 350 degrees.  I grill these on a separate grilling rack I add to the top of the grill.  I spray it with some cooking spray so the shrimp won’t burn.

    Begin by placing your shrimp on the skewers.  You want to get about 8 to 10 shrimp on each skewer. 

    Once done, place them on the grill rack, brush on some extra marinade and close grill.  Allow to cook on one side for about 3 minutes.  Flip them over and allow to cook on the other side.  Mine went for about 7 minutes total.  Just make sure you don’t over cook them or they become dry and rubbery.

    If you are planning to cook these directly on the grill and not using a cooking rack, they may take less time to cook so you will need to watch them.

    Once done, remove to a serving platter, serve them up with some lime wedges and enjoy.  These would even be fantastic in a tortilla with some Pico de Gallo and avocado slices.  That’s happening…soon.

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    3 responses to “Grilled Lime and Cilantro Shrimp

    1. Lana @ Never Enough Thyme June 9, 2010 at 11:07 AM

      Oh, yum! It’s not even lunch yet and reading this recipe is making my mouth water. You can bet I’ll be putting some of these on the grill soon! Great marinade!

    2. boredcook June 9, 2010 at 10:23 PM

      This marinade is now my most favorite. Very good on shrimp, chicken and pork. Can’t wait to try it on some fish.

      And my mouth is already watering at the thought of turning these shrimp into tacos.

    3. soufflebombay June 20, 2010 at 8:20 AM

      Those shrimp look delectable!!
      I should wear a badge…”I love shrimp” lol!!

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