Spicy Cilantro Garlic Shrimp has to be one of the easiest cooked shrimp recipes I have prepared. Even better, cooked on the grill in just a few minutes! Enjoy as is, straight out of it’s foil packet with some tostadas, fresh guacamole and extra lime. Toss with your favorite cooked pasta to switch it up a bit and serve as a light lunch or dinner. I am thinking of trying this same recipe with some scallops soon.
I do not live in the best area for fresh seafood, so when you can find that tasty recipe that really makes the seafood shine, it’s worth a try. This again is one my originally posted recipes seen on the Hispanic Kitchen. Many wonderful and exciting things going on over there. Make sure you check it out soon and look for my new recipes posting all of the time. By the way, this is a great recipe tailgating and if you are lucky, a bonfire at the beach! I can only dream about it for now. #bigsigh #foodieforlife #easyrecipes
This recipe can be adapted to your oven. Follow the same instructions as above. Preheat oven to 400 degrees F.
Ingredients
- 5 tablespoons olive oil
- 2 tablespoons butter softened
- Juice of 2 key limes or 1 regular lime
- 4 tablespoons Maggi sauce or Worcestershire
- 2-3 tablespoons chopped cilantro
- 4 cloves garlic minced
- 1 habanero minced
- 1 teaspoon oregano
- 1 teaspoon smoked or regular paprika
- 1 teaspoon red pepper flakes
- salt to taste
- 1/2 teaspoon pepper
- 1 pound large shrimp cleaned, peeled, leaving tails on is optional
Instructions
- Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for no more than one hour. You can use this same method for fish filets or vegetables.
- Preheat outdoor grill to medium heat for 10 minutes. You are looking for a temperature between 325 to 350 degrees F.
- Divide the shrimp, including the marinade into two foil packets, fold and seal shut. Place packets onto grill for up to 10 minutes, checking after 7-8 minutes. Remove from grill and let sit for 5 minutes before serving. Yields 4 servings as an appetizer.
Notes
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This was excellent ! Used a Jalapeño instead of a habanero to keep the heat down. It was a big hit and will make again soon. Thanks
That’s awesome Keith! Thanks for the feedback on the recipe!
Made this dish a few days ago. I doubled everything except the shrimp so that we could have extra sauce for pasta and bread. It was so delicious! Thanks for sharing!
Meka, I am so happy you enjoyed the recipe! Thank you for the feedback!
Can you make this in the oven.
Hi Kathy, at he end of the post, I left a note about cooking it in the oven, yes. follow the same instructions, but I would turn oven temperature to 400 degrees F.