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Shrimp on skewers piled onto a plate with a garnish of cilantro

Chili Lime Shrimp

Succulent shrimp with a sweet and sticky homemade glaze make these chili lime shrimp a super flavorful quick and easy weeknight meal.
Course Main Dish
Cuisine asian
Prep Time 25 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 247kcal
Author Ann Otis


  • 1 lb raw large shrimp peeled and deveined, frozen and thawed, tails on or off*
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ¼ cup lime juice freshly squeezed
  • ¼ cup honey
  • 2 teaspoons sambal oelek chili paste* or substitute sriracha
  • pinch salt
  • 8 small wooden skewers or 4 large ones
  • ¼ cup chopped cilantro
  • coconut lime rice* for serving


  • In a small bowl, whisk together the olive oil, garlic, lime juice, honey and chili paste.
  • Add the shrimp to the marinade and toss to combine. Refrigerate for 20-30 minutes. Thread the shrimp onto the skewers.
  • Preheat a grill or grill pan on medium high heat. Brush the grill grates or pan with oil and place the skewers on the grill, basting with the leftover marinade as they cook. Grill about 1-2 minutes per side, just until the shrimp are opaque. Do not overcook!
  • Remove the skewers to a platter, sprinkle with cilantro and serve with coconut lime rice.


*For the freshest shrimp, buy them frozen. Most grocery store shrimp were previously frozen anyway.
*Sambal Oelek, a fresh chili paste, can usually be found next to the sriracha at the grocery store. You can also substitute sriracha if you like.
*Nutrition information does not include rice.


Calories: 247kcal | Carbohydrates: 20g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 883mg | Potassium: 129mg | Sugar: 18g | Vitamin A: 67IU | Vitamin C: 10mg | Calcium: 164mg | Iron: 3mg