Zesty and Spicy with a hint of Lime!
Post Sponsored by Cowboy Charcoal
The weather is starting to get warmer so the grill should get cookin'!
Everyone is waiting for the weather to warm up! While the cold starts to simmer down, why not heat up that grill and cook something fun. Introducing my new Chili Lime Shrimp recipe with the perfect balance of smoky, zesty and spicy!
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The key to this recipe is using 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 & finish. This is a great dish to invite some friends over and enjoy as Spring starts to roll in. Serve this with some rice and a glass of great beer to make a party!
Want the perfect fire cooking equipment?
Yields: 2 Servings
Cook: 10 minutes
Prep: 5 minutes
Equipment Needed: Cowboy Charcoal, tongs, and a cutting board.
Chili Lime Shrimp Ingredients
- 1 lb of shrimp (de-veined with tails)
- 1 whole lime (cut in half)
- 1 tbsp of ancho chile powder
- 1 tbsp of chili flakes
- 1 tbsp of onion powder
- 1 tbsp of black pepper
- 1 tbsp of sea salt
- 1/4 cup of cilantro (finely chopped)
- Olive oil
- 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 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 & enjoy!
My recommended equipement for this cook!
Cowboy Hardwood Lump Charcoal
Cowboy Wood Chunks
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