Flavorful Cilantro Lime Grilled Shrimp Skewers Recipe with Creamy Avocado Crema

“You’ve got to try these shrimp skewers,” my friend texted me one humid afternoon, right when I was debating what to cook for dinner. Honestly, I was skeptical—grilled shrimp sounded simple enough, but could it really be that memorable? Fast forward a few days, and I found myself standing over the grill, the air thick with the tangy aroma of lime and fresh cilantro. The shrimp sizzled, turning pink with tiny char marks, while an avocado crema chilled quietly in the fridge, promising the perfect creamy contrast.

That night, the Flavorful Cilantro Lime Grilled Shrimp Skewers with Avocado Crema didn’t just impress; they surprised me. The fresh, zesty marinade brought the shrimp to life, while the silky avocado sauce was like a cooling hug for the palate. I ended up making them three times that week—once for a casual solo dinner, then for a spontaneous backyard grill with neighbors, and finally as a quick appetizer before a homemade Quiche Lorraine brunch I hosted.

It wasn’t just the flavors that hooked me, but the ease—this recipe fit right into busy days when I wanted something fresh, satisfying, and fuss-free. Now, every time I get a whiff of cilantro or lime, I’m reminded of that first bite and how this recipe quietly became a go-to for effortless summer meals. If you’re looking for a dish that’s bright, bold, and downright addictive, these shrimp skewers might just be your new favorite too.

Why You’ll Love This Recipe

This recipe has earned its spot in my kitchen rotation for a bunch of reasons that go beyond just good taste. It’s the kind of dish you can trust to come out right every single time.

• Quick & Easy: From start to finish, this recipe takes about 25 minutes. Perfect when you’re juggling a million things but still want a fresh home-cooked meal.
• Simple Ingredients: No need to hunt down obscure spices or fancy grocery items. The marinade uses pantry staples plus fresh herbs you can find year-round.
• Perfect for Any Occasion: Whether you’re grilling for a casual weeknight dinner or pulling together a light appetizer for friends, these skewers fit the bill.
• Crowd-Pleaser: The tangy cilantro lime marinade paired with the creamy avocado crema always gets compliments—even from guests who usually shy away from seafood.
• Unbelievably Delicious: The balance of bright citrus, fresh herbs, and smoky grill marks makes for a flavor combo that’s as comforting as it is exciting.

What sets this recipe apart? The secret’s in the marinade’s simple but perfectly balanced ingredients and the cool avocado crema that softens the shrimp’s zest with its creamy, dreamy texture. I’ve tweaked the lime-to-cilantro ratio until it felt just right—bright enough to wake up your taste buds but mellow enough to keep each bite smooth and satisfying.

This isn’t just grilled shrimp; it’s a recipe that feels like summer wrapped up on a skewer, ready to impress without any stress. If you’ve enjoyed dishes like my honey lemon glazed salmon, you’ll find this equally refreshing and full of personality.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh produce you can find easily, making it great for a last-minute grill session or planned cookout.

• Shrimp: 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible for best flavor)
• Fresh Cilantro: 1/2 cup (packed), finely chopped (the bright herb backbone of the marinade)
• Lime Juice: 3 tablespoons freshly squeezed (adds the essential tang and brightness)
• Garlic: 3 cloves, minced (for that punch of savory depth)
• Olive Oil: 2 tablespoons (I prefer extra virgin for flavor)
• Honey: 1 teaspoon (just a touch to balance the acidity)
• Ground Cumin: 1/2 teaspoon (adds subtle earthiness)
• Salt and Pepper: To taste (seasoning is key!)

For the Avocado Crema:

• 1 ripe avocado, peeled and pitted (should be soft but not mushy)
• 1/4 cup (60ml) sour cream or Greek yogurt (for creaminess; can swap with dairy-free coconut yogurt)
• 1 tablespoon lime juice (freshly squeezed)
• 1/4 cup (packed) cilantro, chopped
• 1/2 teaspoon garlic powder
• Salt, to taste

For skewering, I recommend soaking wooden skewers in water for 30 minutes before grilling to prevent burning. Metal skewers work great too, especially if you want to keep things eco-friendly and reusable.

Pro tip: I usually grab wild-caught shrimp from my local market or trusted brands like SeaPak for consistent freshness. If fresh cilantro isn’t available, a smaller amount of fresh parsley can stand in, but the flavor won’t be quite the same.

Equipment Needed

• Grill or grill pan – essential for those signature grill marks and smoky flavor. If you don’t have a grill, a broiler or cast-iron skillet works in a pinch.
• Mixing bowls – for marinating shrimp and blending the avocado crema.
• Measuring spoons and cups – precise measurements make all the difference with marinades.
• Sharp knife and cutting board – for chopping cilantro, garlic, and prepping avocado.
• Food processor or blender – helpful for whipping up a perfectly smooth avocado crema; alternatively, a fork and patience work fine.
• Skewers – wooden or metal, soaked if wooden to avoid flare-ups.

I’ve tried grilling shrimp on gas grills, charcoal grills, and indoor electric grills. Each brings a slightly different char and flavor. For indoor cooking, a grill pan with ridges mimics the outdoor grill marks nicely—just remember to preheat it well.

For the avocado crema, a small blender makes quick work, but you can also mash the avocado by hand with a fork and mix in the other ingredients for a rustic texture. I keep a set of reusable metal skewers around to cut down on waste and avoid soaking them.

Preparation Method

1. Marinate the shrimp: In a medium bowl, combine the chopped cilantro (about 1/2 cup packed), freshly squeezed lime juice (3 tablespoons), minced garlic (3 cloves), olive oil (2 tablespoons), honey (1 teaspoon), ground cumin (1/2 teaspoon), salt, and pepper to taste. Whisk everything together until well blended.
2. Add the peeled and deveined shrimp (about 1 pound or 450g) to the marinade. Toss to coat evenly. Cover and refrigerate for at least 15 minutes, but no longer than 30 minutes—shrimp marinades can “cook” the shrimp if left too long due to the acid.
3. Prepare the avocado crema: While the shrimp marinates, scoop out the flesh of 1 ripe avocado into a blender or food processor.
4. Add 1/4 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon garlic powder, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Transfer to a serving bowl and refrigerate.
5. Preheat your grill (or grill pan) to medium-high heat, around 375°F to 400°F (190°C to 200°C). If using wooden skewers, make sure they have soaked for at least 30 minutes to prevent burning.
6. Thread the marinated shrimp onto skewers, about 5-6 shrimp per skewer depending on size. Keep them snug but not squished to ensure even cooking.
7. Oil the grill grates lightly to prevent sticking. Place shrimp skewers on the grill and cook for about 2-3 minutes per side. You’re aiming for opaque, pink shrimp with a few grill marks, not overcooked or rubbery.
8. Remove skewers from heat and rest for a minute. Serve immediately with a generous dollop of the avocado crema on the side or drizzled on top.

Quick tip: If your grill is too hot, shrimp can char outside while remaining undercooked inside. Keep an eye, and adjust the heat or move skewers to a cooler spot if needed.

I usually prep the avocado crema first so it’s ready to cool while the shrimp grills. Using fresh lime juice and cilantro in both the marinade and crema ties the flavors together beautifully.

Cooking Tips & Techniques

Getting perfectly grilled shrimp can be trickier than it looks, but a few tricks make all the difference:

• Don’t over-marinate: Acidic marinades are great for flavor but can turn shrimp mushy if left too long. Stick to 15-30 minutes max.
• Preheat your grill well: A hot grill gives those classic sear marks and prevents sticking. I usually let mine heat for at least 10 minutes.
• Oil both grill and shrimp lightly: This helps keep shrimp from sticking and tearing. But don’t overdo it—too much oil causes flare-ups.
• Use even-sized shrimp: So they cook uniformly. If you buy frozen, try to select peeled and deveined shrimp that are all about the same size.
• Watch your timing: Shrimp cook fast! Typically 2-3 minutes per side is enough. They’re done when they curl into a loose “C” shape and turn opaque pink.
• Let shrimp rest briefly: Resting for a minute or two off the heat lets juices redistribute, keeping them juicy.

I once left shrimp marinating too long and ended up with a mushy mess—not fun! Ever since, I set a timer and stick to it. Also, I find flipping shrimp just once keeps the coating intact and grill marks crisp.

Variations & Adaptations

This recipe is a great base that you can easily tailor to suit your taste or dietary needs.

• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the marinade for heat that wakes up the palate.
• Herb Swap: If you’re not a cilantro fan, try fresh parsley or basil for a different herbaceous twist.
• Low-Carb or Keto: This recipe is naturally low-carb, but swapping sour cream in the crema for full-fat Greek yogurt can lighten it up without losing creaminess.
• Grill Alternatives: If you don’t have a grill, broil the shrimp skewers in the oven for 3-4 minutes per side or cook in a hot cast-iron skillet with a little oil.
• Seafood Swap: Swap shrimp for scallops or chunks of firm white fish like mahi-mahi for a different but equally delicious experience.

Personally, I’ve tried this with a smoky chipotle pepper added to the marinade for a richer flavor profile that’s great for fall evenings. Also, serving it alongside my fresh spring roll bowls with peanut sauce makes for a colorful, balanced meal.

Serving & Storage Suggestions

These shrimp skewers are best enjoyed hot off the grill, with the creamy avocado crema cooling things down bite by bite.

• Serve with warm tortillas or crusty bread to soak up the juices and crema.
• Pair with fresh sides like a crisp mixed green salad or grilled vegetables for a balanced plate.
• A squeeze of extra lime over the top just before serving brightens everything up.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will lose some juiciness but still taste good cold or gently reheated.
• Reheat shrimp quickly on a hot skillet or under a broiler for 1-2 minutes to avoid drying out.
• Avocado crema can brown if left out too long—keep refrigerated until ready to serve and stir before using.

Flavors tend to mellow and blend a bit if you prepare the shrimp a few hours ahead and refrigerate, making this a great make-ahead option for casual entertaining. I often serve these skewers alongside my fluffy lemon ricotta pancakes during weekend brunches for a delightful sweet-savory balance.

Nutritional Information & Benefits

This recipe packs a flavorful punch while keeping things relatively light and nutritious. Here’s a rough estimate per serving (based on 4 servings):

Calories	220
Protein	25g
Fat	11g
Carbohydrates	6g
Fiber	3g

Shrimp is an excellent source of lean protein and provides important nutrients like selenium and vitamin B12. Cilantro and lime bring antioxidants and vitamin C to the table, while avocado offers heart-healthy fats and fiber. This recipe is naturally gluten-free and can be made dairy-free by swapping sour cream with coconut yogurt in the avocado crema.

From my experience, this dish hits the sweet spot between indulgence and nourishment, making it a solid choice for those balancing health with flavor.

Conclusion

These Flavorful Cilantro Lime Grilled Shrimp Skewers with Avocado Crema have become more than just a recipe for me—they’re a quick escape to fresh, vibrant flavors that feel both effortless and satisfying. Whether you’re cooking for one or entertaining a crowd, they adapt beautifully to any occasion.

Don’t hesitate to tweak the herbs or spice level to suit your taste; that’s the beauty of simple recipes like this. I hope you find as much joy in making and sharing these skewers as I have. And if you’re curious about pairing ideas, the grilled shrimp work wonderfully alongside dishes like the creamy asparagus risotto, creating a dinner that’s both comforting and a little fancy.

Feel free to share your twists, questions, or favorite ways to serve this recipe—I always love hearing how these dishes make their way into your kitchen. Here’s to many flavorful meals ahead!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely and pat dry before marinating. This helps the marinade stick better and ensures even cooking.

How long can I marinate the shrimp?

15 to 30 minutes is ideal. Longer than that, and the lime juice can start to “cook” the shrimp, leading to a mushy texture.

Can I make the avocado crema ahead of time?

You can prepare it a few hours in advance and keep it refrigerated. To prevent browning, cover it tightly with plastic wrap pressed directly onto the surface.

What if I don’t have a grill? Can I cook these shrimp another way?

Absolutely! You can broil them in the oven for 3-4 minutes per side or cook in a hot skillet with a little oil for similar results.

Are these shrimp skewers suitable for a low-carb diet?

Yes, they are naturally low-carb and gluten-free. Just be sure to check the ingredients in your sour cream or yogurt if you’re strict about carbs.

Print