Classic Cilantro Lime Grilled Shrimp

Finding a quick and tasty dinner that’s ready in under 30 minutes can feel impossible, especially when you’re trying to keep things healthy and flavorful. Between work deadlines, family schedules, and everything else life throws at you, elaborate meals just aren’t realistic on busy weeknights.

That’s where this cilantro lime grilled shrimp comes in clutch. It’s fresh, zesty, and comes together so fast you’ll wonder why you ever bothered with takeout. Plus, with a simple marinade and creamy avocado topping, this recipe delivers big flavors without any complicated steps or hard-to-find ingredients.

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What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before marinating. Size-wise, I’d go with large or jumbo shrimp (about 16-20 count per pound) since they’re easier to handle on the grill and won’t fall through the grates. You’ll want to buy them already peeled and deveined to save yourself some time, though if you find a great deal on shell-on shrimp, peeling them yourself isn’t too much work. Wild-caught shrimp tend to have a slightly firmer texture and more flavor than farm-raised, but either option will turn out delicious with this cilantro lime marinade.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Shrimp: You can use frozen shrimp instead of fresh – just make sure to thaw them completely and pat them dry before marinating. Scallops or chunks of firm white fish like mahi-mahi also work great with this marinade.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, try using fresh parsley or basil instead. The flavor will be different but still fresh and bright.
• Lime juice: Fresh lime juice is really best here, but if you’re in a bind, bottled lime juice works. You could also use lemon juice for a slightly different citrus flavor.
• Avocado: If avocados aren’t ripe or available, you can make a simple yogurt-based sauce instead by mixing Greek yogurt with cilantro, lime juice, and a touch of garlic.
• Olive oil: Any neutral cooking oil like avocado oil or vegetable oil works fine for the marinade.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – shrimp are done as soon as they turn pink and opaque, usually just 2-3 minutes per side, so pull them off the grill the moment they curl into a “C” shape.

If you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling prevents them from burning and catching fire on the grill.

Don’t skip patting your shrimp completely dry before marinating, as excess moisture prevents the marinade from sticking and can cause flare-ups on the grill.

For the best flavor, make sure your grill grates are clean and well-oiled before adding the shrimp, which keeps them from sticking and helps you get those nice grill marks without tearing the shrimp apart when you flip them.

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What to Serve With Cilantro Lime Grilled Shrimp?

These shrimp are perfect over a bed of cilantro lime rice or alongside some warm corn tortillas for easy tacos. I love serving them with a simple black bean and corn salad, or even just some grilled vegetables like zucchini and bell peppers to keep things light and fresh. If you’re looking for something more filling, try them over a crisp romaine salad with cherry tomatoes and tortilla strips, or scoop them up with some plantain chips for a fun appetizer-style meal. The bright lime and cilantro flavors also pair really well with a cold Mexican beer or a margarita if you’re in the mood!

Storage Instructions

Store: Grilled shrimp keeps well in the fridge for up to 3 days in an airtight container. I like to store the shrimp and avocado sauce separately so the shrimp doesn’t get mushy. The avocado sauce will stay fresh for about 2 days, though it might brown a bit on top – just give it a quick stir before using.

Freeze: You can freeze the cooked shrimp for up to 2 months in a freezer-safe bag or container. Just skip freezing the avocado sauce since it doesn’t hold up well in the freezer. When you’re ready to eat, thaw the shrimp in the fridge overnight and whip up a fresh batch of sauce.

Serve: Leftover shrimp tastes great cold right out of the fridge, tossed into salads or grain bowls. If you want it warm, heat it gently in a skillet over medium heat for just a minute or two – any longer and it’ll get rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 90-100 g
• Fat: 55-65 g
• Carbohydrates: 20-28 g

Ingredients

For the marinade:

• 1.5 lb shrimp (peeled and deveined with tails left on)
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 1/2 cup cilantro
• 2.5 tbsp lime juice (freshly squeezed for the best acidity)
• 2 cloves garlic, minced
• 1 tsp pepper
• 1/2 tsp salt

For the avocado sauce:

• 2 avocados (pitted and scooped into 1-inch chunks)
• 1/2 cup cilantro (finely chopped, about 1/4-inch pieces)
• 1/4 cup lime juice
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Step 1: Prepare the Cilantro-Lime Marinade and Marinate Shrimp

• 1.5 lb shrimp
• 3 tbsp olive oil
• 1/2 cup cilantro
• 2.5 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp pepper
• 1/2 tsp salt

Mince the garlic and roughly chop the 1/2 cup cilantro for the marinade.

In a bowl or container, combine the olive oil, chopped cilantro, 2.5 tbsp fresh lime juice, minced garlic, 1 tsp pepper, and 1/2 tsp salt.

Add the peeled and deveined shrimp (tails on) to the marinade and toss gently to coat evenly.

Cover and refrigerate for at least 30 minutes, though 1-2 hours is ideal for deeper flavor development.

I find that marinating shrimp even for just 30 minutes makes a noticeable difference in the final taste—the acid from the lime starts to gently firm up the exterior.

Step 2: Prepare the Avocado-Cilantro Sauce

• 2 avocados
• 1/2 cup cilantro
• 1/4 cup lime juice
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper

While the shrimp marinates, finely chop the 1/2 cup cilantro for the sauce (aim for 1/4-inch pieces).

Pit the avocados and scoop the flesh into 1-inch chunks.

In a blender, combine the avocado chunks, finely chopped cilantro, 1/4 cup fresh lime juice, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp pepper.

Blend until smooth, about 1 minute, scraping down the sides as needed.

I prefer to blend the sauce just before serving rather than ahead of time—avocado discolors quickly, so this ensures the brightest green color and freshest taste on your plate.

Step 3: Grill the Shrimp

• marinated shrimp from Step 1

Preheat your grill to medium-high heat (around 400°F if using a gas grill).

Thread the marinated shrimp onto skewers, leaving a small gap between each piece for even heat exposure.

Place the skewers on the hot grill and cook for 2.5-3 minutes on the first side without moving them—this develops a nice char and prevents sticking.

Flip the skewers and grill for another 2.5-3 minutes until the shrimp are pink and cooked through (the flesh should be opaque and firm, not translucent).

Remove from heat immediately, as overcooked shrimp becomes tough and rubbery.

Step 4: Serve and Finish

• grilled shrimp from Step 3
• avocado-cilantro sauce from Step 2

Transfer the grilled shrimp to a serving platter.

Drizzle or spoon the cilantro-lime avocado sauce from Step 2 over the shrimp, or serve it on the side as a dipping sauce.

Serve immediately while the shrimp is still warm and the sauce is bright and vibrant.

Classic Cilantro Lime Grilled Shrimp

Delicious Classic Cilantro Lime Grilled Shrimp recipe with step-by-step instructions.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the marinade

• 1.5 lb shrimp (peeled and deveined with tails left on)
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 1/2 cup cilantro
• 2.5 tbsp lime juice (freshly squeezed for the best acidity)
• 2 cloves garlic, minced
• 1 tsp pepper
• 1/2 tsp salt

For the avocado sauce

• 2 avocados (pitted and scooped into 1-inch chunks)
• 1/2 cup cilantro (finely chopped, about 1/4-inch pieces)
• 1/4 cup lime juice
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

 

• Mince the garlic and roughly chop the 1/2 cup cilantro for the marinade. In a bowl or container, combine the olive oil, chopped cilantro, 2.5 tbsp fresh lime juice, minced garlic, 1 tsp pepper, and 1/2 tsp salt. Add the peeled and deveined shrimp (tails on) to the marinade and toss gently to coat evenly. Cover and refrigerate for at least 30 minutes, though 1-2 hours is ideal for deeper flavor development. I find that marinating shrimp even for just 30 minutes makes a noticeable difference in the final taste—the acid from the lime starts to gently firm up the exterior.
• While the shrimp marinates, finely chop the 1/2 cup cilantro for the sauce (aim for 1/4-inch pieces). Pit the avocados and scoop the flesh into 1-inch chunks. In a blender, combine the avocado chunks, finely chopped cilantro, 1/4 cup fresh lime juice, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth, about 1 minute, scraping down the sides as needed. I prefer to blend the sauce just before serving rather than ahead of time—avocado discolors quickly, so this ensures the brightest green color and freshest taste on your plate.
• Preheat your grill to medium-high heat (around 400°F if using a gas grill). Thread the marinated shrimp onto skewers, leaving a small gap between each piece for even heat exposure. Place the skewers on the hot grill and cook for 2.5-3 minutes on the first side without moving them—this develops a nice char and prevents sticking. Flip the skewers and grill for another 2.5-3 minutes until the shrimp are pink and cooked through (the flesh should be opaque and firm, not translucent). Remove from heat immediately, as overcooked shrimp becomes tough and rubbery.
• Transfer the grilled shrimp to a serving platter. Drizzle or spoon the cilantro-lime avocado sauce from Step 2 over the shrimp, or serve it on the side as a dipping sauce. Serve immediately while the shrimp is still warm and the sauce is bright and vibrant.