Cilantro Lime Shrimp Kebabs

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I recently teamed up with The Whole30 Blog on a summer recipe series called Grilled Over Greens.  Each post included recipes for a grilled protein, a perfectly-paired salad, and a killer dressing to top it all off!  Check out this link for the original post.

These Cilantro Lime Shrimp Kebabs are super flavorful, quick to pull together, and would make light and delicious summer dinner any night of the week!  Serve them with rice, or my Cilantro Lime Cauliflower Rice, or Perfectly Grilled Veggies, or on a salad... the possibilities are endless.  

Cilantro Lime Shrimp Kebabs

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]



2 lb wild shrimp, peeled and de-veined

4 cloves garlic, peeled

2 jalapeños, halved and de-seeded

1/2 cup cilantro

juice of 1 lime

1/2 tsp cumin

1/2 tsp salt


  • Add garlic, jalapeños, cilantro, lime, cumin, and salt to the bowl of your food processor and pulse until everything is very finely chopped.  The end result will resemble a pesto.
  • Pour the marinade over the shrimp and gently toss to coat.  Set aside to marinate for about 15 minutes.
  • Thread the marinated shrimp onto bamboo skewers.
    TIP:  I usually soak my skewers when I'm cooking chicken or steak since they will be on the grill for longer and tend to catch on fire/burn.  Since shrimp cooks SO fast, I don't bother soaking the skewers first -- but you can if you want to!
  • Preheat the grill to medium-high heat and grease the grates with a bit of olive oil or coconut oil.
  • If you're grilling any veggies to go along with the shrimp, throw them on first to give them a head start (since the shrimp cook really fast!)
  • Place the shrimp skewers on the grill and keep an eye on them!  Cook for about 2 minutes on each side.  They are done once they've turned pink.
  • Enjoy!

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