This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
All right my friends, I hope you are all staying home and staying healthy. Today I put together an easy peasy grilling recipe for these Grilled Chili Lime Shrimp Kabobs!
I made a simple marinade with pantry staple ingredients including Mazola® Corn Oil, Sherry, Chili Powder, Red Pepper Flakes, Salt, Pepper, Lime Juice, and Garlic.
I like to use Mazola Corn Oil as a base for my marinades when grilling because it has a high smoke point of 450˚ F. Plus Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.
Now just mix the all the ingredients for the marinade together and pour it over the Shrimp in a shallow dish making sure all sides of the Shrimp are covered.
Refrigerate for at least 15 minutes. You don’t want to marinate it any longer then that because if you let Shrimp soak in any kind of acidic marinade too long, it will start to cook and break down and get mushy.
Once it’s done marinating start your grill to get it to a high heat of 450˚ F.
Then start skewering the Shrimp. I like to add thin slices of Lime between the Shrimp for a little extra citrus flavor.
Note: If you are using wooden skewers you will need to soak them for at least 2 hours (or overnight) before grilling. If you are using metal skewers like I did then there’s no need for this as the Shrimp will come off these easily.
Place Shrimp Kabobs on the grill and cover. Let them cook for 3 minutes, then flip them over, cover and grill for 3 more minutes.
If you use larger Shrimp then you may need to adjust your grill time. Always make sure Shrimp is fully cooked before serving. They should look opaque and slightly charred.
I like to serve these Grilled Chili Lime Shrimp Kabobs with a side of rice and whatever veggies I have on hand.
But you could serve these with whatever sides you prefer, such as potatoes, salad, or even toss it into some pasta.
The possibilities are endless!
I hope you enjoy these Grilled Chili Lime Shrimp Kabobs as much as we did! They’re:
- Easy to make
- and 100% Satisfying
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Grilled Chili Lime Shrimp Kabobs
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 4 1x
- Category: Grilling
- Cuisine: Seafood
- 1 lb large Shrimp peeled and deveined
- 1/4 cup Sherry
- 1/4 cup Mazola® Corn Oil
- Juice from 2 large Limes
- 1 Tbs Chili Powder
- 4 cloves minced Garlic
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- Dash of Red Pepper Flakes
- 2 Limes sliced thin
- In a small bowl mix together Sherry, Mazola® Corn Oil, Lime Juice, Chili Powder, Garlic, Salt, Pepper, and Red Pepper Flakes
- Add Shrimp to a shallow dish and pour marinade over the Shrimp, making sure to coat all sides of the Shrimp
- Let Shrimp marinate in the fridge for about 15 minutes
- Heat grill to 450 degrees
- Add Shrimp and Lime slices to skewers
- Grill Shrimp 3 minutes each side or until cooked all the way through
- Remove from grill and serve immediately
Keywords: Grilled Chili Lime Shrimp Kabobs, kabobs, grilled shrimp, shrimp, low carb, gluten free, seafood
*see Mazola.com for more information on the relationship between corn oil and heart health.