Skip to main content

Chili Lime Grilled Shrimp

Juicy shrimp are marinated in a spicy lime glaze and grilled to perfection!



Did you know that I never really tried shrimp, until I moved out of my parent's house? Well, that's a lie..... I did have shrimp, when we went to the Chinese Buffet (which wasn't very often) and it was battered and fried. Not the best way to experience what it should really taste like. When I moved out, my boyfriend at the time took me to dinner at Red Lobster. I decided to go out on a limb and order the shrimp cocktail AND.... I hated it!!! I didn't like the texture of the cold shrimp, which still felt raw to me. I'm pretty sure my date just saw $$$ signs going down the drain, since I refused to eat it (he wasn't a big shrimp fan either). Many years ago, I tried it again and I loved it!



I found a great deal on Black Tiger Shrimp and wanted to grill them, since the weather has been so gorgeous this week. I racked my brain to think of flavour combinations that would be good, without over powering the shrimp. I've been on a spicy food kick lately, so decided on a Chili-Lime marinade/glaze. I made the marinade, omitting the chili and poured some over 8 shrimp, for the kids. I then added the hot chili flakes and poured the remaining marinade over our shrimp. Twenty minutes in the fridge, a few skewers later; we were ready to grill. These grilled up in no time and to keep them from drying out, I basted them with the reserved marinade. The shrimp were sweet and juicy, with a beautiful tart and spicy note. Not overwhelming, but enough to make you say "Oh Yeah, Baby". 







Grilled Chili-Lime Shrimp



1 bag large Black Tiger Shrimp 31/35 count, peeled, deveined and tails attached

3 Tbs olive oil

zest and juice of 1 lime

1/2 tsp garlic salt

1 Tbs dried parsley

fresh ground pepper

1-2 Tbs hot chili flakes


In a small bowl, combine all ingredients, except shrimp; mix well. Place shrimp and marinade into a zip top bag and massage lightly to coat. Place on a plate, in the refrigerator, for 20 minutes; half way through, turn the bag and lightly massage again.


Place shrimp on a cutting board, in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.


Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.


Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

AMAZING Crockpot Brown Sugar Garlic Chicken #Blogtober

 In this AMAZING crockpot recipe, t ender chicken is bursting with flavour and cooked a garlic and brown sugar glaze. Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge. I originally saw versions of this recipe on Pinterest and it had my tummy rumbling so hard, that I knew I had to make it. I had chicken in the freezer, so decided to make this chicken on a day where I would be at school all day. Nothing like walking into the most amazing smell, when you get home from a busy day of work!  I love that this recipe is so simple, yet it is out of this world delicious. Sweet and savory combine, to coat this tender chicken. It literally fell apart as I tried to remove it from the crock pot. Once tossed with the thickened glaze, I served it with cooked rice/fried rice and some fresh snap peas. It was an amazingly fantastic crock pot meal, that I will be making again and again.  Crockpot Brown

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo