By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
169 cal · 35 min
Grilled Garlic-and-Black-Pepper Shrimp
Recipe GLPRa2a3084945d90f
Succulent large shrimp marinated in a zesty blend of fresh red chile, garlic, coarsely ground black pepper, and lime juice, then threaded onto skewers and grilled over medium-high heat until lightly charred and cooked through. Served with lime wedges dusted in chili powder for an extra kick of flavor and heat.
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Ingredients
1 fresh red chile (such as Fresno), seeds removed, finely grated
3 garlic cloves, finely grated
1 tablespoon coarsely ground black pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled and deveined
Kosher salt
Lime wedges for serving
Chili powder for dipping
Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water
Directions
In a large bowl, whisk together the grated red chile, grated garlic, coarsely ground black pepper, fresh lime juice, and 2 tablespoons of vegetable oil until well combined.
Add the peeled and deveined shrimp to the marinade and toss gently to coat all pieces evenly. Season with kosher salt to taste.
Thread the marinated shrimp onto pairs of skewers (using 2 skewers per serving), dividing them evenly among the 4 pairs.
Preheat your grill to medium-high heat. Clean the grill grates thoroughly and lightly oil them with vegetable oil to prevent sticking.
Place the shrimp skewers on the hot grill and cook for approximately 2-3 minutes. Turn the skewers once and continue grilling for another 2-3 minutes until the shrimp are fully cooked through, opaque, and lightly charred on the edges.
Transfer the grilled shrimp skewers to a serving platter. Serve alongside lime wedges that have been lightly dipped or dusted with chili powder for added flavor and heat.
Comments
This is a straightforward coastal Carolina favorite with solid ingredient availability—shrimp, garlic, lime, and pantry staples are standard at every Charlotte chain, and if you're buying shrimp you're already paying the main cost (typically $8–12 per pound, so expect $3–4 per serving here). The stated 35 minutes is honest for marinating and grilling, though you'll want 10 minutes of active prep before that sits. The real catch is that it's a same-night dish—grilled shrimp doesn't reheat well, and leftovers turn rubbery—so this works best for a dinner party or weekend meal when you can eat it fresh off the grill rather than as a weeknight standby.
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