Chili-Lime Grilled Shrimp Skewers

Author

Chef Mandy Tanner

Servings

4 to 6

Prep Time

10 minutes

Cook Time

10 minutes

Protein

24g/serving

Grilled shrimp skewers with a Fresno chili and lime butter, is a quick and easy summer grilling recipe. Using metal or bamboo skewers keeps the shrimp from falling through the grill grates. Be sure to soak bamboo skewers in water for about 30 minutes before grilling to keep them from burning while you cook. If you can’t find fresh Fresno chilis, fresh jalapenos are a good substitution, and in a pinch, dried red pepper flakes, or jarred Calabrian chilis will work great as well.

Ingredients

Shrimp Skewers

2 packages SRF Gulf Shrimp
½ teaspoon kosher salt
½ teaspoon pepper
Sliced chives, for serving
Lime wedges, for serving

Fresno Chili-Lime Butter

½ cup butter, melted
2 Fresno chilis, seeded and chopped
4 cloves garlic, chopped
Zest of 1 lime
Juice of ½ lime
¼ teaspoon kosher salt
¼ teaspoon pepper

Directions

Preheat the grill to medium-high heat - 400°F
Prepare the Chili-Lime Butter; in a small bowl, combine the melted butter with the chopped Fresno chilis, garlic, lime zest and juice, salt and pepper. Reserve some of the chili-lime butter for serving.
Prepare the shrimp skewers; pat the shrimp dry with a paper towel, and thread onto metal or bamboo skewers. Season the shrimp on both sides with salt, and pepper. Brush with the melted butter mixture on both sides, reserving some butter for basting and finishing the shrimp.
Place the shrimp skewers directly on the grill grates, and grill for 3 to 5 minutes per side until the shrimp are opaque and cooked through, basting with more chili-lime butter as they cook.
Remove the skewers from the grill and baste with reserved chili-lime butter, garnish with sliced chives, and serve with fresh lime wedges. Enjoy!