Grilled Garlic & Chili Lime Shrimp
Notable Equipment
- skewer sticks, optional
- basting brush, optional
- garlic press optional
Ingredients
- 200 g med-large shrimp, about 12-16
- 2 tbsp fresh squeezed lime juice
- 2 tbsp vegetable oil, avocado, sunflower or canola recommended
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp brown sugar
Instructions
Prepare the marinade & marinate the shrimp
- 1. Combine all ingredients (except shrimp) in a bowl. Keep aside.
- 2. Peel, devein and remove tails off the shrimp.
- 3. Add shrimp to the bowl of marinade. Stir to coat the shrimp well.
- 4. Let marinate in the fridge for 20 minutes. Stir and flip half way through to ensure all parts of the shrimp get coated and have opportunity to marinate.
Prepare shrimp for the fire or grill
- 5. If using the grill, preheat the grill to medium-high heat.
- 6. If desired, skewer the shrimp on skewers (or roasting sticks if cooking over the campfire). If the shrimp are large enough, you can cook directly on the grill without skewers. Otherwise, use foil to prevent the shrimp from slipping in between the grill grates.
- 7. Cook the shrimp over medium-high heat for 3-6 minutes per side, until pink and cooked through (time varies on the size of the shrimp).
Notes
- Cooking over the campfire? Give our post a read: How to Cook Over the Campfire Like a Master Chef
- If using roasting sticks, consider lathering some oil on the sticks prior to skewering the shrimp
- Did you know that foil is recyclable? Just ensure to remove food particles as much as possible and crumple up in a ball before recycling
Nutrition
Calories: 169kcalCarbohydrates: 2.5gProtein: 24.1gFat: 7gSaturated Fat: 0.9gCholesterol: 189mgSodium: 112mgFiber: 0.1gSugar: 1.3g
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