Grilled Lemon & Cilantro Shrimp


Grilling season is upon us.

Especially here in Arizona. It’s so hot outside, the thought of cranking on the oven inside makes me sweat.

The other day The Man brought home some shrimp and lobster that he bought from a guy on the side of the road. {we’re still alive, so I’m guessing it was legit}

We don’t live that far from Mexico, and there is a little beach town called Rocky Point (Puerto Pinasco) that has fresh shrimp and lobster, so The Man quickly purchased all this shrimp and brought it home for me to make something fabulous.

And that’s what I did!

It was getting late, and I wanted a quick dinner, and I didn’t want to heat up the house so I did a quick marinade of lemon, olive oil, garlic and cilantro.

I threw it all in a zip close bag with the shrimp and let it sit for a few minutes while I got the grill going.

*You don’t want to let it sit for too long since it’s got fresh squeezed lemon juice. The acid in the lemons will cook your shrimp and you’ll end up with ceviche (also a good meal, but not what we are going for here)

Once the grill is nice and hot turn it down to low/medium heat and thread those little shrimps onto some skewers.

Make sure to rub your grill slats down with olive oil or coat with cooking spray before you put the shrimp on to prevent sticking.

The shrimp only take a few minutes to cook, so quickly grab a can of Bush’s Grillin’ Beans in the Black Bean Fiesta variety and throw them in a pot to heat up.

The only complaint I had about these shrimp was that I wanted more. They were so tasty even my kids gobbled them up!

I can’t wait do more grilling this season!

Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans


Grilled Lemon & Cilantro Shrimp
  • 1 pound peeled, deviened LARGE shrimp (tails on); raw
  • ¼ cup olive oil
  • ¼ cup fresh squeezed lemon juice
  • 2 cloves pressed garlic {or 2 tbsp Gourmet Garden garlic}
  • 2 tbsp chopped cilantro {or 2 tbsp Gourmet Garden cilantro}
  • 6 wooden skewers
  1. Place all the ingredients (except the skewers) in a zip close bag and smoosh around to evenly incorporate. Let sit in fridge for 10-15 minutes.
  2. While the shrimp is marinating, get your grill hot and wipe down the grill slats with olive oil or cooking spray to prevent sticking.
  3. Thread the shrimp onto the wooden skewers, reserving the marinade. Turn the grill down to low and grill for 2-3 minutes per side, basting with the left over marinade.
  4. Remove from grill and serve while hot. Enjoy!


  1. These look sooo yummy! You are right, grilled shrimp are the best way to beat the heat.
    I've always thought about buying shrimp from those trucks but, never had the courage!
    I'm so happy you survived. My brother buys from them all the time but, then again, he eats anything :)

    My recent post Grilled Pork Chops with Mayan Spiced Mango Marinade Recipe

  2. foodstoriesblog says:

    You are braver than I but it sounds like it paid off. Your shrimp look so light and refreshing … enjoy your weekend!
    My recent post Devils Food Cake Day, NEW Food Story Photo & Blog Love, Part 3

  3. Not a grilling season in our place, but will find a time to try this when the weather is ok. =) These shrimps look deliciously encouraging to make. =)
    My recent post Banana Bondas

  4. We frequently buy shrimp from the side of the road 😉 (that sounds so dangerous – lol)
    Living on the coast, it's not that unusual, but it's always an adventure :-)

    Delicious recipe and great pics!

  5. iwashyoudry says:

    The lobster we had was incredible too!! I will be stopping more often!

  6. iwashyoudry says:

    I don't know about brave… crazy…probably.

  7. iwashyoudry says:

    Oh man…not grilling weather?!? That just stinks!!

  8. iwashyoudry says:

    Thanks! Danger is my middle name! 😉

  9. Heavenly! My husband recently whipped up a lemon marinade for shrimp and they were to die for. If only I could recreate his creation!

  10. It’s always grilling season here and your shrimp look amazing.

  11. I made this for a party of 25 folks so I raised the ingredients 4 times and left out the mint but used ground coriander instead. What a hit!!! Every body loved it as it was the finger food before the real meal. None left and I only got 2 skewers. My friend who hosted the party said nxt time let him know when I pull out the big guns as he is not a chef. Thanks for a great recipe I will use again and again. Billy Ray

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