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Starters

Chili Lime Shrimp

This Chili Lime Shrimp recipe gives you the perfect balance of smoky, zesty and spicy!

A pile of grilled shrimp on board with a sliced lime A pile of grilled shrimp on board with a sliced lime

The key to this recipe from Derek Wolf from Over the Fire Cooking is to use 1/2 of the lime before you put the shrimp on and the second half once they are off. Grill these on direct heat over some hot Cowboy Charcoal for that smoky flavor and finish. 

Ingredients

Yields: 2
Cook: mins
Prep: 5 mins

Cook: 10 minutes

Equipment needed: Cowboy Charcoal, tongs and a cutting board

  • 1 pound of shrimp, de-veined with tails
  • 1 whole lime, cut in half
  • 1 tablespoon ancho chile powder
  • 1 tablespoon chili flakes
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon sea salt
  • 1/4 cup of cilantro, chopped finely
  • Olive oil

Preparation

  • In a bowl, mix the shrimp with a splash of olive oil. Squeeze 1/2 of the lime on top of the shrimp and season with ancho chile powder, chili flakes, onion powder, black pepper & sea salt
  • Use some Cowboy Oak & Hickory Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, disperse over grill evenly for direct grilling
  • Place the shrimp over the hot charcoal and let cook for about 2 minutes per side. Pull shrimp off of grill once cooked, squeeze the second half of the lime on top and garnish with finely chopped cilantro
  • Serve and enjoy!

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