This Cilantro Lime Shrimp is bursting with fresh, zesty flavours and is perfect for summer grilling. Juicy shrimp are marinated in a bold blend of lime juice, garlic, cilantro, and warm spices, then grilled until perfectly tender. Serve them with a cool, creamy avocado dip for an easy appetiser or a delicious meal with rice, tacos, salads, or tostadas.
This quick and easy grilled shrimp recipe comes together in under 30 minutes (plus marinating time), making it ideal for busy weeknights, weekend cookouts, and BBQ parties.
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Why will you love this recipe?
- Fresh and flavorful. Lime, cilantro, garlic, and spices create the perfect marinade for juicy grilled shrimp.
- Perfect balance of flavors. The spicy shrimp pairs beautifully with the cool and creamy avocado dip.
- Quick and easy. A simple recipe that’s ready in minutes after marinating.
- Perfect for grilling season. Great for backyard BBQs, summer dinners, and outdoor entertaining.
- Versatile. Serve as an appetizer, in tacos, over rice, in salads, or inside quesadillas.
- Meal-prep friendly. Marinate the shrimp ahead of time for an effortless dinner.
Ingredients
Cilantro Lime Shrimp
- Shrimp – Use fresh shrimp, peeled and deveined. If using frozen shrimp, thaw them overnight in the refrigerator and pat them completely dry before marinating.
- Lime Juice – Fresh lime juice is highly recommended for the brightest flavor. Avoid bottled lime juice.
- Olive oil – Helps coat the shrimp and keeps them juicy while grilling.
- Garlic – Fresh minced garlic adds depth and enhances the citrus flavors.
- Paprika – Adds a mild smoky, earthy flavor.
- Chilli powder – Provides warmth and a mild kick.
- Cumin powder – also called ground cumin. Adds a rich, earthy flavor that complements the shrimp.
- Red chilli flakes – (optional) – For extra heat and a little texture.
- Fresh coriander – Adds freshness and vibrant flavor. It can be mixed into the marinade or used as a garnish.
- Salt – Pepper – Season to taste.
For Creamy Avocado Dip
- Avocado – Use a ripe avocado for the creamiest texture.
- Greek Yogurt Makes the dip rich, creamy, and slightly tangy.
- Cilantro – Use the leaves and tender stems for maximum flavor.
- Garlic – Adds extra depth.
- Lime juice – Fresh lime juice brightens the dip.
- Pepper – season to taste.
Ingredient Variations
- Add 1–2 teaspoons of honey to the marinade for a hint of sweetness that balances the spice.
- Replace Greek yogurt with sour cream for a richer dip.
- Add a diced jalapeño to the avocado dip for extra heat.
- Use smoked paprika instead of regular paprika for a deeper smoky flavor.
Step-By-Step Instructions
Step 1 & 2: In a large bowl, whisk together the olive oil, lime juice, garlic, cumin, paprika, chili powder, red chili flakes, salt, and pepper until well combined.
Jo’s Tip: I prefer using fresh cilantro as a garnish rather than mixing it into the marinade. However, if you love a stronger cilantro flavor, stir in 1 tablespoon of finely chopped fresh cilantro.
Step 3: Add the peeled and deveined shrimp to the marinade and toss until evenly coated.
Step 4: Cover and refrigerate for 30 minutes to 1 hour. You can also marinate the shrimp overnight for even more flavor.
Step 5: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Skip this step if using metal skewers.
Step 6: Preheat the grill or grill pan over medium heat. Thread the shrimp onto skewers and brush them with any remaining marinade. Reserve a little marinade for basting while grilling.
Step 7: Grill the shrimp for about 2 minutes per side, brushing with the reserved marinade as they cook. Flip once and continue cooking until the shrimp are pink, opaque, and cooked through.
Step 8: Transfer to a serving platter and repeat with the remaining skewers.
Make the Creamy Avocado Dip
Step 9: Add the avocado, Greek yogurt, cilantro, garlic, lime juice, and pepper to a blender or food processor.
Step 10: Blend until smooth and creamy. If needed, add a splash of water to thin the dip to your desired consistency. Taste and adjust the seasoning. I usually don’t add salt, but you can season it to your preference.
Serve the grilled shrimp with the avocado dip and garnish generously with fresh cilantro.
Best Tips for Perfect Grilled Shrimp
- Don’t over-marinate the shrimp. One hour is ideal, as too much lime juice can begin to break down the shrimp.
- Pat the shrimp dry before marinating if using frozen shrimp.
- Cook over medium heat to prevent burning.
- Brush the shrimp with reserved marinade while grilling to keep them juicy.
- Shrimp cook very quickly, so avoid overcooking. They’re done as soon as they turn pink and opaque.
Serving Suggestions
This grilled cilantro lime shrimp is incredibly versatile and can be served in many ways.
- Appetizer: Serve with creamy avocado dip for an easy party appetizer.
- Shrimp Tacos: Fill warm tortillas with grilled shrimp, shredded lettuce, asian slaw, salsa, cheese, black beans, and avocado dip.
- Rice Bowls: Serve over cilantro lime rice, jasmine rice, or steamed rice.
- Tostadas: Top crispy tostadas with shrimp, pico de gallo, avocado dip, and fresh cilantro.
- Salads: Add to avocado corn salad, chopped green salad.
- Quesadillas: Stuff into cheesy quesadillas for a quick lunch or dinner.
Recipe FAQs
Yes. Thaw the shrimp completely in the refrigerator overnight and pat them dry before marinating.
The shrimp have a mild to medium level of heat. Fresh lime juice balances the spices beautifully.
For a milder version, add 1–2 teaspoons of honey to the marinade or simply omit the red chili flakes.
Don’t over-marinate the shrimp. One hour is ideal, as the lime juice can begin to break down the shrimp when marinated for a long time.
Absolutely. A grill pan or cast-iron skillet works perfectly. Cook over medium-high heat for about 2 minutes per side.
Shrimp are fully cooked when they turn pink, opaque, and curl into a loose “C” shape. Avoid overcooking, as they can become rubbery.
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📋Cilantro Lime Shrimp with Creamy Avocado Dip
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil plus extra for spraying
- Juice of 1 lime
- 3 cloves garlic minced
- ¼ teaspoon cumin powder
- 1 teaspoon paprika
- 2 teaspoons chilli powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 3 tablespoons cilantro chopped
Avocado Cream Dip
- 1 avocado ripe
- ½ cup Greek yogurt
- ¼ cup cilantro with young stem included
- 1 clove garlic
- ⅛ teaspoon pepper
- Juice of 1 lime
Instructions
- In a large bowl, whisk together the olive oil, lime juice, garlic, cumin, paprika, chili powder, red chili powder, salt, and pepper.
- Add the shrimp and toss until evenly coated. Cover and refrigerate for 30 minutes to 1 hour.
- If using bamboo skewers, soak them in water for 30 minutes.
- Preheat the grill or grill pan over medium heat.
- Thread the shrimp onto skewers and brush with the remaining marinade.
- Grill for about 2 minutes per side, brushing with reserved marinade while cooking, until the shrimp are pink and opaque.
- Transfer the shrimp to a serving platter.
- For the avocado dip, blend the avocado, Greek yogurt, cilantro, garlic, lime juice, and pepper until smooth. Add a splash of water if needed to reach your preferred consistency.
- Taste and adjust the seasoning if desired.
- Garnish the shrimp with fresh cilantro and serve immediately with the creamy avocado dip, rice, or warm tortillas.
Notes
- Don’t over-marinate the shrimp. One hour is ideal, as too much lime juice can begin to break down the shrimp.
- Pat the shrimp dry before marinating if using frozen shrimp.
- Cook over medium heat to prevent burning.
- Brush the shrimp with reserved marinade while grilling to keep them juicy.
- Shrimp cook very quickly, so avoid overcooking. They’re done as soon as they turn pink and opaque.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and I’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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