This is always the most requested appetizer to bring to any gathering!
Ingredients
- 3-4 pounds raw jumbo shrimp
- juice of 2 limes
- 1/2 cup olive oil
- 1/4 cup chili powder
- 3 cloves garlic
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mix all the marinade ingredients together in a blender, or chop garlic and mix by hand.
Coat shrimp with marinade and refrigerate for 2-6 hours.
Grill on medium-high heat until shrimp turns pink and opaque (about 2-3 minutes per side depending on size of shrimp).
Serve with Cilantro Lime Dip – Yum!
Ingredients
Shrimp with Marinade
- 3 pounds raw jumbo shrimp (frozen easy peel)
- 3 limes juiced
- 1/2 cup olive oil
- 3 cloves garlic
- 1/4 cup chili powder
- 1 tablespoon sugar
- 1 teasponn cumin
- 1/2 teapoon salt
- 1/4 teaspon black pepper
Cilantro Lime Dip
- 3/4 cup sour cream
- 1/2 teaspoon honey (can substitute sugar)
- 2 - 3 tablespoons chopped cilantro leaves (3/4 -1 cup fresh cilantro loosley measured)
- 1/2 lime juiced
- salt
Servings:
Instructions
Shrimp
- Defrost shrimp in refrigerator overnight or quickly defrost by running under cold water.
- Peel defrosted shrimp.
- Mix lime juice, olive oil, chili powder, garlic, sugar, cumin, salt, and pepper in a blender or finely chop garlic and mix by hand.
- Coat shrimp with marinade and refrigerate for 2-6 hours.
- Grill shrimp over med-high heat (on grill or in pan) until they turn pink and opaque - about 2-3 minutes per side depending on size of shrimp.
- Serve with Cilantro Lime Dip.
Cilantro Lime Dip
- Chop fresh cilantro leaves and mix with sour cream, lime juice, honey, garlic powder, and salt. Can be made 1 day ahead.
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