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Chili lime shrimp with basil chimichurri sauce in a bowl with rice and vegetables
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Chili Lime Shrimp Skewers with Basil Chimichurri Sauce

These Chili Lime Shrimp Skewers are smoky, zesty, and bursting with fresh citrus flavor. Marinated with lime juice, garlic, chili powder, smoked paprika, and cumin, the shrimp grill up in minutes and pair beautifully with fresh Basil Chimichurri Sauce. Perfect for summer grilling, weeknight dinners, tacos, rice bowls, or entertaining.
Course Main Course
Cuisine American, Argentinian-Inspired, Tex-Mex
Diet Gluten Free
Keyword basil chimichurri shrimp, chili lime shrimp marinade, chili lime shrimp skewers, easy grilled shrimp recipe, grilled seafood recipe, grilled shrimp skewers, shrimp kabobs, summer shrimp skewers
Prep Time 15 minutes
Cook Time 6 minutes
Marinate Time 15 minutes
Total Time 36 minutes
Servings 4
Calories 147kcal

Equipment

  • mixing bowl
  • Measuring spoons
  • Whisk
  • Skewers (wooden or metal)
  • Grill (or grill pan)
  • Tongs

Ingredients

Chili Lime Shrimp Skewers

  • 1 pound medium raw shrimp peeled, deveined, and tails removed (21/30 size)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 garlic clove minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For Serving

  • Fresh lime wedges
  • Chopped cilantro or parsley optional
  • Basil Chimichurri Sauce linked recipe

Instructions

Prepare the Shrimp

  • If using wooden skewers, soak them in water for at least 20–30 minutes before grilling.
  • In a medium bowl whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
  • Add shrimp and toss until evenly coated.
  • Cover and refrigerate for 15–30 minutes.

Assemble the Skewers

  • Thread shrimp onto skewers, leaving a little space between each shrimp for even cooking.

Grill the Shrimp

  • Preheat grill or grill pan to medium-high heat.
  • Lightly oil the grates if needed.
  • Grill shrimp skewers for 2–3 minutes per side, or until shrimp turn pink and opaque with light char marks.

Serve

  • Remove from grill and squeeze fresh lime juice over the skewers.
  • Serve warm with Basil Chimichurri Sauce spooned over the top or on the side for dipping.

Notes

  • Shrimp cook very quickly, so avoid overcooking or they may become rubbery.
  • Metal skewers work best for grilling, but soaked wooden skewers are perfectly fine.
  • For extra heat, add a pinch of cayenne pepper or red pepper flakes to the marinade.
  • These shrimp skewers are delicious served over rice, tucked into tacos, or alongside grilled vegetables.

Nutrition

Calories: 147kcal | Carbohydrates: 2g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 937mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.5mg