Malibu Grilled Shrimp
Garlic-kissed shrimp with a bright lime and cilantro finish, charred on the grill in minutes. A Californian favorite that tastes like the coast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 248
- Protein
- 34g
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 3 cloves Garlic, minced
- 1 whole Lime
- ¼ cup Fresh cilantro, finely chopped
- ¼ teaspoon Red pepper flakes
- 3 tablespoons Olive oil
Instructions
- 1
Preheat the grill to medium-high heat by turning all burners to high and waiting 5 minutes until the grate is hot enough that water droplets sizzle instantly when flicked onto it.
- 2
Pat the shrimp dry with paper towels by pressing each shrimp gently between folded towels until no moisture remains, so they will brown instead of steam on the grill.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and place in a small bowl.
- 4
Cut the lime in half lengthwise from the pointed tip to the rounded base, creating two halves you can squeeze with your hand.
- 5
Chop the cilantro by stacking the leaves, rolling them into a tight bundle, and slicing crosswise into thin ribbons; you should have about 0.25 cup of chopped leaves.
- 6
Pour 3 tablespoons of olive oil into the small bowl with the minced garlic, add the red pepper flakes, and stir with a spoon until combined.
- 7
Add the shrimp to the garlic oil mixture and stir with your hands or a spoon until every shrimp is coated on both sides.
- 8
Spread the shrimp in a single layer directly on the hot grill grate, leaving small gaps between each one so heat reaches all sides.
- 9
Cook for 2 minutes without moving them, until the bottoms turn opaque pink and you see light char marks, then look underneath to confirm they are no longer translucent.
- 10
Flip each shrimp over using tongs, one at a time, so they cook evenly on the second side.
- 11
Cook for 1 to 2 minutes until the second side turns opaque pink and the shrimp feel firm when pressed gently with tongs, indicating they are fully cooked through.
- 12
Transfer the shrimp to a serving plate by sliding a spatula under each one and lifting it off the grill grate.
- 13
Squeeze the lime halves over the shrimp, holding the lime cut-side down in your hand and pressing to release juice until no more liquid drips out.
- 14
Scatter the chopped cilantro over the shrimp in a light, even layer across the top of the plate.
Tools you’ll need
- Grill with medium-high heat setting
- Paper towels
- Small cutting board
- Knife
- Small mixing bowl
- Spoon
- Tongs
- Spatula
- Serving plate
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