Ginger-Lime Grilled Shrimp

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Ginger-Lime Grilled Shrimp

Ridiculously fast and easy to make, these shrimp are packed with a one-two punch of garlic and ginger, followed by a touch of lime that tingles the tongue. The natural sweetness of the shrimp complements the citrus. I highly recommend serving this over zoodles that are cooked in a pan using the leftover marinade (it makes for a delicious side that perfectly compliments the shrimp and it's helps balance out the meal with a healthy side).


  • 1 lime juiced (about 2 tablespoons)
  • ¼ tsp crushed red pepper flakes
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 tsp freshly-grated ginger (about a 2-inch piece)
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp fresh cilantro leaves minced (about 1 tablespoon)
  • 1 tbsp extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined, tail-on purchase in the frozen section at Trader Joe's
  • zoodles (optional) see separate recipe


  • In a small bowl, squeeze the lime to extract the juice, then add the red pepper flakes, garlic, ginger, salt, black pepper, and cilantro. Mix well with a fork, then drizzle in the oil, stirring constantly.
  • Place the shrimp in a medium bowl or large Ziplock bag and mix with the marinade. Cover tightly and refrigerate for 20 minutes.
  • Heat up a large skillet on medium-high heat and cook the shrimp 2-3 minutes on each side. If serving over zoodles, take shrimp out of pan and onto a plate. Add the zoodles to the pan and the leftover marinade and cook for 3-4 minutes (until the zoodles are heated through).
  • To serve, scoop a healthy portion of zoodles onto each plate and top with a bunch of shrimp.


You can also grill the shrimp, if you'd like to serve them by themselves at a BBQ.
You could also try this marinade on scallops or cubes of dense white fish, chicken breast, or pork chops.
From Well Fed by Melissa Joulwan (page 75)

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