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This is one of my favorite warm-weather dishes. It's quick, easy, and very light. I usually serve it on a bed of brown rice and pineapple-corn relish (see separate entry for relish recipe)

Feel free to use smaller shrimp if you like - when I use small shrimp, I'll put them on a piece of foil on my grill instead of threading through skewers.

Just double the amount of shrimp if you plan on using the smaller kind.


  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 1/4 cup orange juice
  • 1/4 cup finely chopped fresh cilantro
  • 1 tsp chili powder
  • 16 jumbo shrimp, peeled and deveined


  • For marinade:
  • Combine ingredients in a large freezer bag; shake for 1 minute.
  • Refrigerate 1 hour.
  • Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2-3 minutes per side).

Categories: Broil/Grill  Main Dish  Shellfish 
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