These succulent shrimp are marinated in lime juice, honey, and jalapeño pepper, then grilled for a quick and easy appetizer that’s perfect for summertime!
Oh, the many words I have written—and have yet to write—about shrimp. It’s the perfect protein, the most succulent shellfish, the most culinarily versatile crustacean—you get the idea. Sometimes I wonder how many pounds of shrimp I’ve eaten in my life. Other times, I assume I’m better off not knowing.
Contrary to popular belief, shrimpin’ is easy. All you need for delicious shrimp is a good seasoning blend or a marinade, a quick cook at fairly high heat, and some citrus magic to squeeze on top of them when they’re done. Bonus points if you have a good dip on hand. And voilà, you have a plate of perfect protein from the sea!
Today, I’ll show you how to do it with this cilantro-lime grilled shrimp recipe, complete with a zingy little avocado-cilantro dip to serve with them. This recipe is so delicious, and my favorite part about it is how the lime is so liberally used! Like all seafood (in my opinion), shrimp benefits so much from citrus juice. And the dip really puts the whole dish into seaside restaurant territory! Whether you serve these as an appetizer or throw them into a corn tortilla to make tacos, you’re sure to enjoy the end result of this recipe.
Is This Cilantro-Lime Grilled Shrimp With Avocado-Cilantro Dip Healthy?
Yes, this is a pretty healthy recipe! For one, shrimp are naturally low in fat, carbs, and calories; they’re high in protein; and they contribute all kinds of great nutrients like vitamins B12 and E, choline, copper, selenium, and zinc. The avocado in the dip adds some fiber content and healthy fats to the plate, and the lime juice in the marinade and the dip adds plenty of vitamin C.
Overall, this recipe is perfect for low-carb and keto dieters, gluten-free folks, and pescatarians. You can easily make this dish dairy-free by substituting dairy-free yogurt for the Greek yogurt.
Everything You Can Do With Your Grilled Shrimp
One of my favorite things to do in the summer is double this recipe to grill an entire two pounds of shrimp. Why? Because you can do so many things with grilled shrimp—especially if they’re as delicious alone as these are! Here are some of the things I do with my leftover grilled shrimp.
- Shrimp tacos: Reheat a few shrimp on a skillet over the stove, warm up a corn tortilla, and layer it with shrimp, coleslaw, avocado, and pico de gallo for a perfect shrimp taco.
- Shrimp wraps: Warm up a big flour tortilla or your preferred veggie wrap and add a smear of hummus, tzatziki, or htipiti. Then layer warm shrimp over the top with feta or goat cheese, sliced tomatoes, arugula, and sliced red onion. Roll up the wrap for a portable lunch, or slice it into pinwheels for a pretty shared appetizer.
- Shrimp rice bowls: Put reheated shrimp on top of brown rice (or your preferred rice) and season the rice with tamari or soy sauce, a little wasabi, sriracha, crumbled toasted nori, and cucumber chunks for an incredible Japanese-inspired meal.
How Do I Store Leftovers?
You can store leftover shrimp in an airtight container in the fridge for up to 3 days. Store the avocado-cilantro dip separately in an airtight container in the fridge for up to 5 days. You can freeze cooked shrimp in freezer-safe containers or bags for up to 3 months, but the texture may change a bit upon thawing.
Serving Suggestions
Serve up these shrimp with their delicious avocado dip, of course; but if you’re using these as an appetizer, there are so many main dishes and sides you could follow up your shrimp with. Try these delicious Flatbread Pizzas, this Quinoa-Crusted Chicken, or a Seared Ahi Tuna Steak to keep the seafood theme going. Serve it up with a classic Cadillac Margarita for a meal made in summery seaside heaven.
Ingredients
For The Shrimp:
- ¼ cup fresh lime juice
- 1½ tablespoons honey
- 2½ tablespoons olive oil
- 2½ tablespoons minced jalapeño about 1 jalapeño
- Pinch of salt and pepper
- 1 pound shrimp peeled and de-veined
For The Dip:
- ½ cup mashed avocado about 1 small avocado
- ¼ cup plain non-fat Greek yogurt
- 2 tablespoons minced garlic
- 2 teaspoons fresh lime juice
- ½ cup cilantro roughly chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine ¼ cup lime juice, honey, olive oil, minced jalapeño, and a pinch of salt and pepper. Stir until evenly mixed. Add the shrimp and toss until evenly coated. Cover and refrigerate for at least 2 hours. If you're using wooden skewers to grill the shrimp, soak the skewers in water for at least 1 hour.
- After marinating, preheat your grill to medium-high heat. Take the shrimp out of the fridge and skewer them, leaving a little space between each shrimp so that they cook evenly.
- Lightly spray the shrimp skewers with cooking spray. Place the skewers on the grill and cook until lightly charred and opaque, about 1½-2 minutes. Flip and repeat until cooked through. Remove skewers from the grill, then cover to keep warm while you make the dip.
- In a small food processor, combine all the ingredients for the dip except for the salt and pepper, and blend until smooth, stopping to scrape down the sides as necessary. Season to taste with salt and pepper.
- Squeeze lime juice over the shrimp and serve with the dip.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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