Chile caribbean shrimp skewers

Total Time
31 min
15 min
16 min
These grilled shrimp skewers are the perfect pick-up appetizer for an outdoor soirée. Crushed red pepper gives this citrus shrimp basting mixture a zesty twist. Add a little extra if you like more heat. You can use metal skewers for this party snack. But, if you use the wooden variety be sure to soak them in water for 30 minutes before threading the shrimp to prevent the skewers from burning. Save time and purchase your shrimp already peeled and deveined. Most seafood counters will peel and devein shrimp for you at no additional cost if you call and order ahead.


Olive oil

2½ tsp, divided

Minced onion

2 Tbsp


1 clove(s), minced

Lime zest

1 tsp

Fresh lime juice

3 Tbsp


1½ Tbsp, chopped

Crushed red pepper flakes

¾ tsp

Table salt

¼ tsp

Uncooked shrimp

36 large, peeled and deveined, tails intact (about 1 pound)


1½ medium, cut into 12 wedges

Cooking spray

1 spray(s)


  1. Prepare grill.
  2. Heat 1 teaspoon olive oil in a small skillet. Add onion and garlic; sauté 3 minutes or until onion is tender.
  3. Combine onion mixture, remaining 11⁄2 teaspoons olive oil, lime zest and next four ingredients in a small bowl.
  4. Thread three shrimp and one lime wedge onto 12 (6-inch) skewers. Brush with lime juice mixture. Place on grill rack coated with cooking spray; grill 6 minutes on each side or until shrimp turn pink. Yield: 12 servings (serving size: 1 skewer).