These Low Carb Grilled Chili Lime Gulf Shrimp are quick, easy, and delicious! They are perfect for all your low-carb, gluten-free keto-friendly meal plans.
Marinating in smoked paprika, chili powder, fresh minced garlic, lime juice, & olive oil gives them the perfect balance of smoky, sweet and citrus that creates a zesty and mouth-watering flavor combination!
We love to make these grilled shrimp kabobs using wild gulf shrimp from our local Costco. They are perfect to have on their own for an appetizer, or in a lettuce wrap to keep the tacos low carb. And if anyone in the fam isn’t counting carbs they’ll love to use this in a version of blackened shrimp tacos or shrimp quesadillas.
Also if you’re looking for another great seafood appetizer to serve alongside these, try our low carb mini salmon cakes! 🙂
How many carbs in shrimp?
A single serving of shrimp is three ounces and has 15g of protein, with less than 3 carbs.
How to grill shrimp?
Shrimp should be grilled hot and fast! This is why you always want to use an oil of some form in the marinade, because they need to be able to withstand the heat! Make sure your grill is pre-heated to high before you add the shrimp.
You can either skewer the shrimp on kabobs as we’ve done in this recipe, or you can lay a grilling mat over the grill and just cook them directly on the grilling mat. We find the skewers make it much easier to quickly flip a lot of shrimp, which is important since you have such a short total cooking time. Speaking of which…
How long to grill shrimp?
Again, always grill shrimp on high heat! For this recipe we used medium-sized (“26/30”) gulf shrimp and they only needed 2-3 minutes per side. When the shrimp turn an opaque pinkish color on both sides, they are cooked. If you are using a larger shrimp, you may find that you need more time – but not too much more!
What are Gulf Shrimp?
Gulf shrimp are found along the southeastern U.S. coast and along the entire western Gulf. They can be pink, white, or brown, and they are generally flavorful and sweet. Pink is our preference as these tend to be tender and sweet!
How to make chili lime Gulf Shrimp:
- Combine shrimp, paprika, chili powder, garlic, lime juice, salt, pepper, and olive oil in a large bowl and thoroughly cover the shrimp.
- Then cover the bowl and marinate for 15 minutes.
- Preheat grill to high heat, and add the shrimp to skewers.
- Once grill is up to heat, grill the shrimp for 2-3 minutes per side.
- Serve with lime wedges.
How long does cooked shrimp last in the fridge?
At our house, it doesn’t last more than a day!! 😊 Grilled shrimp can be refrigerated for up to 3 days however they should be refrigerated no more than two hours after cooking. Seal them very tightly in an airtight container or freezer/resealable plastic bag.
- 1 pound shrimp, peeled (we used medium-sized 26/30 shrimp)
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 3 tablespoons lime juice, freshly squeezed
- 3 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- Combine all ingredients in a large bowl and thoroughly coat the shrimp.
- Cover bowl and marinate for 15 minutes.
- Turn grill to high and skewer the shrimp.
- When grill is fully heated, grill the shrimp 2-3 minutes per side. When the shrimp turn an opaque pinkish color on both sides, they are cooked.
- Serve with lime wedges.
Nutrition InformationYield 6 Serving Size 3 ounces
Amount Per Serving Calories 136Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 160mgSodium 811mgCarbohydrates 3gFiber 0gSugar 0gProtein 15g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
More low carb appetizer recipes…
- Low Carb Garlic Parmesan Wings (Instant Pot)
- Low Carb Spinach Artichoke Dip (Instant Pot)
- Low Carb French Onion Chicken Meatballs
- Low Carb Baked Brie with Bacon and Caramelized Onions
- Low Carb Buffalo Cauliflower with Blue Cheese Sauce