Jalapeño adds a fruitiness and slight heat to a tangy garlic marinade that well seasons the shrimp, but doesn't overpower their natural flavor.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 4
- Active time: 15 minutes
- Total time:45 minutes
- For the Marinade
- 1 small jalapeno pepper, stemmed and seeded
- 1/4 cup fresh juice from 3 to 4 limes
- 4 medium cloves garlic
- 1/2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon zest from 1 lime
- 1 1/2 pounds large shrimp, peeled, deveined, and rinsed
- Type of fire: Direct
- Grill heat: medium-high
To make the marinade, place jalapeño, lime juice, garlic, olive oil, chili powder, salt, and lime zest in jar of a blender. Puree until garlic and jalapeño are completely chopped.
Place shrimp in a large resealable plastic bag. Pour in marinade and toss to combine. Let marinate at room temperature for 30 minutes while preparing the grill.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until just cooked through, about 2-3 minutes per side. Remove to a platter and serve immediately.