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    Home » Recipes » Seafood

    Grilled Cilantro Lime Shrimp

    Published: Nov 11, 2021

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    Looking for a low carb - and keto! - dinner that's easy to make and will make everyone happy? Look no further: Grilled Cilantro Lime Shrimp!

    Jumbo grilled cilantro lime shrimp on a plate with low carb cauliflower rice and grilled zucchini.

    Today’s recipe is one that I’ve made for a while, low carb or not - grilled shrimp, in a cilantro-lime marinade.

    There’s just nothing inherently carbby about it - it’s all in what you serve with it!

    Even in the before-low-carb time, we’d usually serve this will simple grilled zucchini.

    Sometimes brushed with the marinade, sometimes not.

    It’s just a really nice meal, quick to put together, and not “heavy” at all. Especially great in the summer!

    A few notes before getting to the recipe:

    Jumbo grilled cilantro lime shrimp on a plate with low carb cauliflower rice and grilled zucchini.

    Grilling Shrimp

    How long you will need to grill the shrimp will depend entirely on the size of the shrimp.

    When shooting this, we got silly and used 6-8 sized shrimp - HUGE ones.

    You can make this with almost any sized shrimp, though.

    Bigger ones will cook longer (and be a little easier to skewer), the smaller they are, the quicker they’ll cook.

    Regardless of size, here are some key notes that apply to working with shrimp, for this recipe.

    Thawed Shrimp

    You can make this with fresh or frozen shrimp... but if frozen, they need to be thawed before marinating.

    I generally do a quick thaw - cut open the bag of shrimp, fill it with hot water, and let it sit a few minutes.

    Drain, pat dry, and marinate - quick and easy!

    Jumbo grilled cilantro lime shrimp on a plate with keto cauliflower rice and grilled zucchini.

    Shell Off!

    You’ll need to remove the shells - if applicable - before marinating these.

    Why prevent the marinade from getting it, by leaving on a shell you won’t be eating?

    If you have “tail on” style shrimp - and want to keep it that way for the look - that’s fine.

    Marinating Shrimp for Grilling

    While chicken and beef can be marinated for hours on end, I don’t recommend marinating shrimp for any more than about 30 minutes.

    The acid in the marinade - lime juice - can break down the shrimp meat and make it mushy!

    Don’t Overcook the Shrimp

    As soon as the shrimp is pink and starts to curl a bit, check for doneness - the meat should just be opaque.

    If you go too far beyond this point, it’ll be overcooked and the texture won’t be as great.

    Jumbo grilled cilantro lime shrimp on a plate with keto cauliflower rice and grilled zucchini.

    Skewers for Grilling Shrimp

    There are several styles of skewers you can use for this recipe, each with their own pros and cons:

    Metal Skewers

    This is the easiest option - needs no preparation ahead of time - but also the least “presentation”-friendly option.

    If using metal skewers, you’ll probably want to remove the shrimp and put them on the serving plates, rather than just serve them skewer and all.

    These metal skewers are the type we use, though I think ours may be a bit longer than 12"?

    Jumbo grilled cilantro lime shrimp on a plate with low carb cauliflower rice and grilled zucchini.

    Bamboo Skewers

    Bamboo Skewers come in a bunch of different lengths and styles, and can be a more photogenic way to cook and serve your cilanro-lime grilled shrimp.

    Bamboo skewers are prone to burning, though, so you’ll need to soak them before use.

    The popular recommendation is 20-30 minutes of soaking in warm water, I prefer to go an hour or two ... when possible.

    The soaking time will also depend on the thickness of the bamboo.

    Because there’s such a long wait involved, I recommend soaking more skewers than you think you’ll need. You can always dry unused skewers, but soaking new ones if you run short is... not ideal!


    Jumbo grilled cilantro lime shrimp on a plate with low carb cauliflower rice and grilled zucchini.

    How to make Low Carb Grilled Cilantro Lime Shrimp

    Peel shrimp, place in a plastic zip bag, set aside.

    Put cilantro, lime juice, olive oil, lime zest, and garlic into a mini food processor, blitz until cilantro is finely chopped.

    The marinade ingredients in a mini food processor, before and after blending.

    Pour marinade into plastic bag, seal it. Agitate bag to fully coat the shrimp, chill for 30 minutes.

    Marinade being added to the raw shrimp in a plastic baggie.

    Thread shrimp onto skewers.

    Raw marinated shrimp threaded onto metal skewers.

    Grill for 3-4 minutes per side, until cooked through.

    Skewers of shrimp and slices of zucchini grilling.

    Don’t overcook!

    Jumbo grilled cilantro lime shrimp on a plate with keto cauliflower rice and grilled zucchini.

    More Low Carb Fish & Seafood Recipes

    Looking for more low carb or keto fish recipes? I’ve got you covered!

    Keto Spicy Salmon Poke Bowl
    Low Carb Keto Chirashi Bowl
    Keto Crab Cakes
    Tuna Poke Bowl
    Crunchy Keto Coconut Shrimp
    Keto Clam Chowder
    Salmon Crudo
    Low Carb Shrimp Curry
    Keto Paella
    Pesto Shrimp Palmini
    Hot Smoked Sockeye Salmon
    Keto Jambalaya
    Low Carb Spinach Feta Salmon Pinwheels
    Keto Sushi
    Seared Scallops with Dijon Wine Sauce
    Baked Sesame Ginger Salmon [Keto]
    Keto Fish Cakes & Tartar Sauce

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Jumbo grilled cilantro lime shrimp on a plate with keto cauliflower rice and grilled zucchini.

    Jumbo grilled cilantro lime shrimp on a plate with keto cauliflower rice and grilled zucchini.
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    5 from 1 vote

    Grilled Cilantro Lime Shrimp

    Looking for a low carb - and keto! - dinner that's easy to make and will make everyone happy? Look no further: Grilled Cilantro Lime Shrimp!
    Prep Time5 minutes mins
    Cook Time8 minutes mins
    Marinating time30 minutes mins
    Total Time43 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Fat, Low Lactose
    Servings: 4 People
    Calories: 151kcal

    Equipment

    mini food processor

    Ingredients

    • 1 lb Jumbo Shrimp raw, thawed
    • ¼ cup Cilantro leaves packed
    • ¼ cup Lime juice
    • 2 tablespoon Olive oil
    • Zest of 1 lime
    • 4 Garlic cloves pressed or minced
    • Salt and pepper to taste

    Instructions

    • Peel shrimp, place in a plastic zip bag, set aside.
    • Put cilantro, lime juice, olive oil, lime zest, and garlic into a mini food processor, blitz until cilantro is finely chopped.
    • Pour marinade into plastic bag, seal it. Agitate bag to fully coat the shrimp, chill for 30 minutes.
    • Thread shrimp onto skewers.
    • Grill for 3-4 minutes per side, until cooked through. Don’t overcook!

    Nutrition

    Calories: 151kcal | Carbohydrates: 3g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 643mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg

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    « Cilantro-Lime Cauliflower Rice
    Low Carb Shrimp Curry »

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