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Grilled Skewered Cilantro-Lime Shrimp

4 Servings

20 minutes plus grill prep

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These skewered and grilled shrimp pair perfectly with pepper–lime dipping sauce. Grate the zest from the same limes that you'll juice to make the sauce. The shrimp can be served on the skewers or slid off onto a platter or bowl.




Don't apply the seasonings to the shrimp before skewering. The marinade makes them slippery and more difficult to skewer.

20 minutes

plus grill prep


  • ½

    cup finely chopped fresh cilantro

  • ¼


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Susan G.
May 19, 2022
Good grilling but too salty
I like fish sauce but this was too salty. Maybe it was the brand and I should have cut back. Will try again because that was the only drawback. The shrimp cooked up to be the perfect texture.
William Lipham L.

Awesome recipe! Given the volume of Fish Sauce needed for the marinade, I would suggest a cheaper brand like "Three-Crabs" or "Squid" brand. While I think the Tuk Meric may go great with the similar Grilled Cilantro-Lime Skirt steak recipe, I prefer a dipping sauce I discovered from Mark Wiens that he calls "Thai Seafood Sauce". My modified recipe is below and I strongly suggest you purchase some "Blis" fish sauce for the two tablespoons needed for this recipe as it is awesome!

Pound 15 garlic cloves and 15 "bird" chilis (not your usual Thai chilis) in a mortar and pestle for 5 minutes until completely macerated
6 tablespoons of lime juice
3 tablespoons water
2 tablespoons raw tubinado sugar (or palm sugar if you can get some)
2 tablespoons fish sauce (Red Boat is great, but Blis is amazing)

Serve the shrimp with steamed jasmine rice, a side salad and/or veggie and a small dish for the dipping sauce.