Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce features a simple yet bold marinade full of bright lime and warming spices. The cool, creamy avocado-cilantro sauce balances the heat and makes a perfect dipping companion.
The lime on these shrimp is fantastic. I love adding lime to many dishes—grilled pineapple, cilantro-lime chicken salad, and honey-lime shrimp are favorites that showcase how well citrus brightens food.
Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce
With warmer weather and busy schedules, grilling is an easy way to get a flavorful meal on the table fast. Shrimp cooks quickly and soaks up marinades beautifully. This recipe combines zesty lime, garlic and spices for shrimp that’s bright and slightly spicy, and pairs it with a silky avocado-cilantro sauce to cool each bite. It’s quick, simple, and perfect for weeknight dinners or casual gatherings—definitely one to add to your grilling rotation.
Grilled Lime Shrimp Ingredients:
- Shrimp: 1 pound peeled and deveined
- Lime juice: about 2 tablespoons (one large lime)
- Olive oil: 3 tablespoons for the marinade
- Garlic: 2 teaspoons minced
- Chili powder: 2 teaspoons
- Cumin: 1/2 teaspoon ground
- Paprika: 1/4 teaspoon
- Salt and pepper: to taste
- Red pepper flakes: 1/4 teaspoon for extra heat
How to Grill Shrimp
Shrimp grill very quickly, making them an ideal protein for fast, flavorful meals. Follow these steps for juicy, well-seasoned shrimp:
- Prepare marinade: In a bowl whisk lime juice, olive oil, minced garlic, chili powder, cumin, paprika, salt, pepper and red pepper flakes.
- Marinate: Place shrimp in a resealable bag or bowl, pour in the marinade, toss to coat and refrigerate for 30 minutes.
- Grill: Preheat grill to medium heat (about 350–450°F). Thread shrimp onto skewers and grill about 2 minutes per side, until pink and opaque.
- Make the sauce: For the creamy avocado-cilantro sauce, combine avocado, Greek yogurt, garlic, lime juice and cilantro in a blender or food processor. Pulse until smooth and season with salt and pepper to taste. Serve immediately alongside the shrimp.
Creamy Avocado Cilantro Sauce
This sauce is cool, creamy and herb-forward—perfect for taming the spice of the shrimp. It’s easy to make and doubles as a dip or a dressing for greens or tacos.
- Avocado: 1 large, pitted and diced
- Greek yogurt: 1/2 cup (low-fat or regular)
- Garlic: 1 teaspoon minced (adjust to taste)
- Lime juice: 2 tablespoons
- Cilantro: 2 tablespoons chopped (plus extra for garnish)
- Salt and pepper: to taste
The Best Way to Grill Shrimp
- Prevent dryness: Reserve extra marinade (not the one that touched raw shrimp) or make a fresh batch to brush on while grilling to keep shrimp moist.
- Grill temperature: Medium heat (350–450°F) works best. Cook over direct heat for quick searing without overcooking.
- Avoid burning: Turn shrimp occasionally and watch closely—shrimp go from perfectly done to overcooked fast.
- Doneness: Shrimp are cooked when they turn pink with opaque white flesh inside and form a slight “C” shape.
- From frozen: You can grill from frozen in a pinch. Thawing and marinating is preferred, but you can brush with marinade while grilling if needed.
- Thawing tips: Refrigerate overnight or submerge sealed shrimp in cold water for faster thawing.
More Spicy Shrimp Ideas
- Brown Butter Spicy Garlic Shrimp
- Seafood Lasagna
- Cajun Shrimp and Sausage Skewers
- Kung Pao Shrimp
- Mexican Shrimp Skillet
Recipe Details
Prep Time: 20 minutes
Cook Time: 5 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Equipment
- Grill
Ingredients
- 1 pound peeled and deveined shrimp
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Creamy Avocado Cilantro Sauce
- 1 large pitted and diced avocado
- 1/2 cup Greek yogurt
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- Salt and ground black pepper, to taste
Instructions
- Whisk together 2 tablespoons lime juice, 3 tablespoons olive oil, 2 teaspoons minced garlic, 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon red pepper flakes.
- Pour the marinade into a large resealable bag, add the shrimp, seal and toss to coat. Refrigerate for 30 minutes to 1 hour.
- Preheat the grill to medium heat. Thread shrimp onto skewers and grill about 2 minutes per side until pink and opaque.
- For the sauce, combine 1 diced avocado, 1/2 cup Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons lime juice and 2 tablespoons chopped cilantro in a blender or food processor. Pulse until smooth and season with salt and pepper. Serve with the shrimp.
Notes
Originally posted on June 6, 2016. Updated May 22, 2020.
Nutrition (per serving)
- Calories: 140 kcal
- Carbohydrates: 5 g
- Protein: 10 g
- Fat: 10 g
- Sodium: 482 mg
Nutrition information is an approximation.
