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Grilled shrimp is a popular dish of Mediterranean and Asian cuisines, especially loved for its quick preparation and bright, smoky aroma. A short marinade in lime juice with chili gives the shrimp a tangy kick and a slight heat, while hot coals or a grill grate create a golden crust while keeping them juicy inside. The dish can be served as a standalone appetizer, with a side of rice or vegetables, or added to salads. It is best to use peeled shrimp so they marinate evenly and cook quickly.

Shrimp (400 g, preferably peeled) are thawed overnight in the refrigerator. For the marinade, mix fresh lime juice (3 tbsp), vegetable oil (3 tbsp) and ground chili (¼ tsp). Place the shrimp in a pot, pour over the marinade, turn a few times to coat evenly and leave to marinate for 1 hour. Then thread the shrimp onto 4 skewers and grill for 2–3 minutes on each side until grill marks and a golden crust appear. Serve hot.

INGREDIENTS

• 400 g shrimp (preferably peeled);
• 3 tbsp lime juice;
• 3 tbsp vegetable oil;
• ¼ tsp ground chili.

PREPARATION

1. The night before cooking, remove the shrimp from the freezer and transfer to the refrigerator.
   
   
2. For the marinade, mix fresh lime juice, vegetable oil and ground chili in a bowl.
   
   
3. Place the shrimp in a pot and pour over the marinade. Turn them a couple of times to coat evenly. Leave to marinate for 1 hour.
   
   
4. Thread the marinated shrimp onto 4 skewers. Grill for 2–3 minutes on each side.