Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) large shrimp (16/20 count), peeled and deveined, tails on or off
- 2 tbsp olive oil
- 3 cloves garlic, finely grated or minced
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Zest of 1 lime
- Zest of 1/2 orange
- 4 tbsp (56 g) unsalted butter
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt (for butter)
- 8 small flour or corn tortillas
- Optional for serving: chopped cilantro, lime wedges
Do This
- 1) If using wooden skewers, soak 8–10 skewers in water for 30 minutes.
- 2) Heat grill to high (450–500°F). Clean and oil grates.
- 3) Toss shrimp with olive oil, garlic, smoked paprika, salt, pepper, lime zest, and orange zest.
- 4) Thread shrimp onto skewers (about 5–6 shrimp each).
- 5) Grill shrimp 2–3 minutes per side (4–6 minutes total) until charred and just opaque (about 125°F).
- 6) Melt butter; stir in lime juice, chili powder, cayenne, and salt. Brush over hot shrimp.
- 7) Grill tortillas 20–30 seconds per side. Serve shrimp with tortillas, cilantro, and lime.
Why You’ll Love This Recipe
- Hot-and-fast cooking: Big flavor and great char in under 10 minutes on the grill.
- Bright, smoky, buttery: Citrus zest and smoked paprika hit first; chili-lime butter seals the deal.
- Perfect for sharing: Grill tortillas and let everyone build their own bites.
- Weeknight-friendly: Simple ingredients, straightforward steps, and minimal cleanup.
Grocery List
- Produce: 1 lime (plus extra wedges), 1 orange, 3 cloves garlic, optional cilantro
- Dairy: unsalted butter
- Seafood: large shrimp (16/20 count recommended)
- Pantry: olive oil, smoked paprika, chili powder, cayenne pepper, kosher salt, black pepper, tortillas (flour or corn)
Full Ingredients
Shrimp Skewers
- 1 1/2 lb (680 g) large shrimp (16/20 count), peeled and deveined (tails on for a handle, or off for easier eating)
- 2 tbsp olive oil
- 3 cloves garlic, finely grated or minced (about 1 tbsp)
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Zest of 1 lime (about 1 tsp)
- Zest of 1/2 orange (about 1 tsp)
Chili-Lime Butter
- 4 tbsp (56 g) unsalted butter
- 1 tbsp fresh lime juice (from about 1/2 lime)
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (use 1/8 tsp for milder heat)
- 1/4 tsp kosher salt
For Serving
- 8 small tortillas (flour or corn; 5–6 inches)
- 1–2 tsp neutral oil (optional, for lightly oiling tortillas)
- 1/4 cup chopped cilantro (optional)
- Lime wedges
Equipment
- 8–10 skewers (12-inch metal skewers, or wooden skewers soaked 30 minutes)
- Grill (gas or charcoal)
- Instant-read thermometer (optional but helpful; shrimp are perfect around 125°F)
- Small saucepan or microwave-safe bowl (to melt butter)
- Basting brush (or a spoon)
Step-by-Step Instructions
Step 1: Prep skewers and preheat the grill
If you’re using wooden skewers, soak them fully submerged in water for 30 minutes to reduce burning on the grill.
Preheat your grill to high heat (450–500°F). Clean the grates well, then lightly oil them (fold a paper towel, dip in a little oil, and carefully rub the grates using tongs).
Step 2: Season the shrimp with garlic, smoked paprika, and citrus zest
Pat the shrimp dry with paper towels (this helps them char instead of steam). In a large bowl, combine the shrimp with 2 tbsp olive oil, garlic, smoked paprika, 1/2 tsp kosher salt, black pepper, lime zest, and orange zest.
Toss until the shrimp are evenly coated. Let sit at room temperature for 10 minutes while the grill finishes heating (avoid long marinating; the salt and citrus can change texture if left too long).
Step 3: Thread the shrimp onto skewers for even grilling
Thread shrimp onto skewers, piercing each shrimp twice (once near the tail end and once near the thicker end). This keeps them flat so they cook evenly and are easier to flip. Plan on 5–6 shrimp per skewer, leaving a little space between pieces for heat to circulate.
Step 4: Make the chili-lime butter
Melt 4 tbsp butter in a small saucepan over low heat or in the microwave in 15–20 second bursts until just melted.
Stir in 1 tbsp lime juice, 1 tsp chili powder, 1/4 tsp cayenne, and 1/4 tsp kosher salt. Keep warm (not boiling) so it stays smooth for brushing.
Step 5: Grill the shrimp hot and fast for char
Place the shrimp skewers on the hot grill. Close the lid and cook for 2–3 minutes on the first side, until you see light charring and the shrimp start turning pink around the edges.
Flip and grill for 2–3 minutes more, until the shrimp are opaque and just cooked through. If using a thermometer, aim for about 125°F in the thickest shrimp. Pull them promptly to avoid overcooking.
Step 6: Brush with chili-lime butter while the shrimp are hot
Immediately brush the grilled shrimp generously with the warm chili-lime butter. Turn the skewers and brush the second side as well. The heat from the shrimp will help the butter cling and soak into all the nooks and edges.
If you like extra sauce for dipping or drizzling, reserve a tablespoon or two of the butter before brushing and serve it on the side.
Step 7: Grill the tortillas and serve build-your-own bites
Place tortillas directly on the grill over high heat for 20–30 seconds per side, just until warm with a few toasted spots. (For flour tortillas, you can lightly brush with a little oil first; corn tortillas usually don’t need it.)
Serve the shrimp skewers with the grilled tortillas, cilantro (optional), and lime wedges. To build: slide 2–3 shrimp off the skewer into a tortilla, spoon on any extra butter, and finish with a squeeze of lime.
Pro Tips
- Dry shrimp = better char: Patting shrimp dry before seasoning helps the spices toast and the outside brown quickly.
- Double-skewer trick: For super-easy flipping, use two parallel skewers per row of shrimp (great if your shrimp are extra large).
- Watch the clock: Shrimp go from perfect to rubbery fast. Start checking at 4 minutes total and pull as soon as they’re opaque.
- Keep butter warm, not hot: If the butter gets too hot, it can separate. Warm is all you need for brushing.
- Grill zones help: If you have flare-ups, move skewers to a cooler spot for 30–60 seconds to finish without scorching.
Variations
- Honey-chili lime butter: Add 1 tsp honey to the melted butter for a lightly sweet, sticky finish (especially good with extra char).
- Chipotle-lime butter: Swap chili powder for 1 tsp ground chipotle (or add 1/2 tsp chipotle + 1/2 tsp chili powder) for smoky heat.
- Garlic-herb finish: Add 1 tbsp finely chopped cilantro (or parsley) to the butter after melting for a fresh, green punch.
Storage & Make-Ahead
Make-ahead: You can mix the dry spices and zest ahead of time. You can also peel/devein shrimp up to 24 hours ahead; store covered in the refrigerator. Make the chili-lime butter up to 3 days ahead and refrigerate; gently melt to serve.
Storage: Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days. Store tortillas separately.
Reheating: Shrimp reheat best gently. Warm in a skillet over medium-low heat with a small pat of butter for 1–2 minutes, just until heated through. Avoid microwaving too long, which can make shrimp chewy.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe, including 2 small tortillas): Calories: 520; Protein: 38 g; Carbohydrates: 34 g; Fat: 24 g; Saturated Fat: 10 g; Fiber: 3 g; Sugars: 3 g; Sodium: 980 mg.
