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Spicy Cilantro Garlic Shrimp

Course Appetizer
Cuisine Mexican-Style
Prep Time 20 minutes
Cook Time 8 minutes
Marinate Time 1 hour
Total Time 1 hour 28 minutes
Servings 4 Servings

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

Tips~ Why leave the tails on? Easy finger foods, Lol! Grab by the tail and eat. Better presentation too, ha, ha... 
 
This recipe can be adapted to the oven. Preheat oven to 400 degrees F. Follow instructions for shrimp. Place packets on baking sheet lined with metal rack. Check shrimp after 8 minutes. Cooking times may vary depending on how large the shrimp is. If using jumbo or extra large shrimp, cooking times may be double.