For this Jalapeño Lime Shrimp recipe, I like to buy the medium shrimp 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.
This grilled shrimp has a wonderful marinade that is basically citrus-flavored. The spice of the jalapeños in the marinade is balanced out with the addition of honey. The result is a delicious flavor imparted onto the shrimp. It’s a great grilled shrimp recipe!
- orange juice concentrate
- grated lime zest
- freshly squeezed lime juice
- ground cumin
- fresh jalapeños
How to make Jalapeño Lime Shrimp:
The complete, printable recipe is at the end of this post.
Place the skewers on a grill rack or broiler pan coated with cooking spray, and cook 4 minutes on each side or until the shrimp are done, basting frequently with the cooled marinade.
I like to serve this Jalapeño Lime Shrimp for dinner on the skewers with steamed rice. Add a few lime wedges to squeeze onto the shrimp, for serving. Enjoy!
Change Things Up!
You can substitute 3 pounds of skinless, boneless chicken breast or pork tenderloin, cut into 1-inch cubes, for the shrimp, if preferred.
The Best Grilled Shrimp Recipes:
- Grilled Shrimp Packets
- Grilled Marinated Shrimp
- Spicy Coconut and Lime Grilled Shrimp
- Grilled Jumbo Shrimp w/ Lemon- Chipotle Butter
- Grilled Teriyaki Shrimp
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Jalapeño Lime Shrimp
- 4 pounds large shrimp, peeled and de-veined
- 1 cup thawed orange juice concentrate, undiluted
- 2 teaspoons grated lime zest
- ½ cup freshly squeezed lime juice
- ½ cup honey
- 4 teaspoons ground cumin
- ½ teaspoon salt
- 6 medium garlic cloves, minced
- 4 medium fresh jalapeños, seeded and sliced
- In a large zip bag, combine all of the ingredients; seal and marinate in the refrigerator for 30 minutes.
- Remove the shrimp from the bag; reserve the marinade. Pour the marinade into a small saucepan and heat to boiling; turn off the heat and let it cool down.
- Heat the grill or broiler.
- Thread the shrimp onto 12 skewers. Place the skewers on a grill rack or broiler pan coated with cooking spray, and cook 4 minutes on each side or until the 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.
- Use medium shrimp to make this recipe as an appetizer and large shrimp if you want to make it more of a main dish.
- WW Points were calculated for an appetizer serving of one skewer.