Ingredients
Marinade
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 cup cilantro leaves, chopped
- Zest of 1 lime
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Shrimp
- 1 1/2 pounds jumbo shrimp (16/21 count), peeled and deveined
Instructions
- Prepare the marinade: In a glass measuring cup or bowl, whisk together olive oil, honey, chopped cilantro, lime zest, lime juice, chili powder, ground cumin, and garlic powder to create a flavorful marinade.
- Marinate the shrimp: Place the peeled and deveined shrimp in a bowl or a freezer bag. Pour the marinade over the shrimp and stir or massage gently to ensure all shrimp are evenly coated. Let them marinate for 15 to 30 minutes to absorb the flavors.
- Preheat and prepare the grill: Preheat your grill to 400°F (205°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Clean and oil the grill grates to prevent sticking.
- Thread and grill the shrimp: Thread the marinated shrimp onto metal or soaked wooden skewers. Place the shrimp skewers on the hot grill grates and cook for 2 to 3 minutes. Flip the skewers over and grill for an additional 2 minutes or until the shrimp turn pink, opaque, and curl into a loose C shape, indicating they are fully cooked.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Do not overcook the shrimp, as they become tough and rubbery; cooking until opaque and slightly curled is ideal.
- This recipe pairs well with rice, salads, or grilled vegetables for a balanced meal.
- You can adjust the chili powder amount to control the spice level.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
