Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) fresh lime juice (about 2-3 limes)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup (about 1 small bunch) fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lime wedges (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)

Instructions:

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), chopped cilantro, salt, and pepper.
  2. Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes. Don't over-marinate, or the shrimp will become mushy.
  3. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using skewers, thread the shrimp onto them.
  4. Place the shrimp (either on skewers or directly on the grill grates) on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and have a slight char. Be careful not to overcook the shrimp, as they can become rubbery.
  5. Remove the shrimp from the grill and serve immediately with lime wedges and a sprinkle of fresh cilantro, if desired.