Jalapeno Lime Shrimp

I like to buy the medium shrimp for this recipe and serve them up as a quickly grilled appetizer at BBQ’s, but you can certainly use large or jumbo shrimp and call it a main dish:  Jalapeno Lime Shrimp

Jalapeno Lime Shrimp

Yield: 12 kebabs

Prep Time: 20 minutes

Cook Time: 10 minutes

Jalapeno Lime Shrimp

Jalapeno gives these shrimp just a tiny bit of a kick in this simple marinade for grilled shrimp kebabs.  The sweetness balances it out nicely.


  • 4 pounds large shrimp, peeled and deveined
  • 1 cup thawed orange juice concentrate, undiluted
  • 2 teaspoons grated lime zest
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup honey
  • 4 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 6 cloves garlic, minced
  • 4 fresh jalapeños, seeded and sliced


  1. Combine all ingredients in a large zip bag; seal and marinate in refrigerator for 30 minutes. Remove shrimp from bag; reserving marinade. Pour marinade into a small saucepan and heat to boiling; turn off heat and let cool down.
  2. Heat grill or broiler.
  3. Thread shrimp onto 12 skewers. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 4 minutes on each side or until shrimp are done, basting frequently with the cooled marinade.


*You can substitute 3 pounds of skinless, boneless chicken breast or pork tenderloin, cut into 1-inch cubes, for the shrimp, if preferred. *And you can also use medium shrimp to make this recipe as an appetizer instead of a main dish.
SOURCE: RecipeGirl.com (adapted slightly from Cooking Light )

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2 Responses to “Jalapeno Lime Shrimp”

  1. postedMay 17, 2012 9:16 PM
    R Rodriguez

    Im sorry to report that this chili lime flavor just didnt have enough of the flavor intensity that we were looking for. I think we need to lose the oj concentrate and replace the jalapeno with smoked ancho chipotle chilies and a little olive oil. But thats just my opinion / taste buds talkin. ( maybe some minced cilantro)

    • postedMay 17, 2012 9:27 PM

      I’ll have to try it again and see what I think too… the recipe is from Cooking Light.

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