When I’m cooking on hot days, I want something fast, easy, and made for the grill. That’s where this grilled citrus marinated Summer shrimp recipe comes in. The shrimp is quick to prep and loaded with smoky Mexican chili and citrus flavors. The citrus marinade is also great to use for my smoked shrimp recipe.
I make this dish using wild-caught shrimp from the coastal waters right across the street from my house. Fresh, local, and packed with that clean wild seafood flavor you just can’t buy at the store.
Why this shrimp recipe works
- It’s fast. Shrimp cooks in under 10 minutes.
- The marinade brings big depth of flavor with minimal prep.
- You can serve it hot or cold, making it perfect for summer gatherings.
- Leftovers keep well in the fridge for up to 3 days.
This is a quick meal that doesn’t cut corners on taste.
Key ingredients
This dish leans into fresh produce, pantry staples, and ingredients that pack a punch.
- Fresh lime and orange juice bring bright acidity.
- Chipotles in adobo add smoky heat and depth.
- Achiote paste gives it that classic red hue and earthy tang.
- A lot of garlic.
- Chopped cilantro stems for a fresh, herbal finish.
How to cook it
This shrimp is meant for the grill. Cooked over medium-high heat, quick sear, baste as you go. You’ll get a flavorful char and a bright citrus finish in under 10 minutes. If the weather turns or the grill’s not an option, a hot cast iron skillet works just fine.
Brush the grates with a tablespoon of olive oil before cooking to help prevent sticking. Grill the shrimp for 2 to 3 minutes per side, basting with the marinade as they cook. Use tongs to flip and move the shrimp around. The shrimp should be opaque and lightly charred with crisp edges.
Perfect serving options
This dish is all about versatility. Here are a few of my go-to ways to serve it
- Serve over rice with grilled bell peppers, red onion, and cherry tomatoes or grape tomatoes for a colorful summer shrimp bowl
- Fold into shrimp tacos with garlic crema and mango avocado salsa
- Toss into pasta with olive oil and lime juice for a quick Mexican-style shrimp pasta
- Chill and serve over greens with fresh herbs and avocado for a next-day shrimp salad
With its variety of colors and fresh flavor, this one works just as well for dinner guests as it does for meal prep
Storage and leftovers
Once cooked, these shrimp store beautifully. Pop them into an airtight container and they’ll stay good in the fridge for up to 3 days. That makes them a flavorful dinner shortcut or a cold lunch option for hot summer days
More Shrimp Recipes perfect for summer
- Vietnamese Shrimp Toast
- Mexican Shrimp and Crab Ceviche
- Peruvian Shrimp Ceviche
- Cajun Shrimp Deviled Eggs
Citrus Marinaded Grilled Summer Shrimp
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1 tablespoon chipotles in adobo
- 1 teaspoon cider vinegar
- 3 garlic cloves, minced
- 1/2 of package of achiote paste
- 1/4 cup Cilantro, chopped
Instructions
- Add all of the ingredients except the shrimp to a mixing bowl. Break apart the achiote paste with a fork. Whisk until the marinade is smooth.
- Add shrimp and marinate for 30 minutes.
- Grill over medium-high heat until lightly charred. Around 2 minutes each side. Baste the shrimp with the marinade as it cooks.
