These shrimp are honestly so addictive. They’re like little bite sized snacks you can’t stop eating. They taste nothing like shrimp cocktail… but they’ve got the same kind of idea about them. Easy to eat finger food that can pass as an appetizer or a whole meal. We ate these shrimp last night alongside saffron rice, broccolini and a big salad. Definitely recommend serving them with these sides because everything went so well together. All the flavors married perfectly together. A little rice, a little broccoli and a little shrimp in each bite… it’s too good! Plus it’s also healthy at the same time. Win, win!

My one tip would be to watch how long you marinate these shrimp for. This isn’t something you can leave marinating in the fridge all day… if you do then you’ll have made ceviché instead of grilled shrimp. Ceviché is made by marinating fish in citrus juices. The citrus, over time, cooks the raw fish while also infusing it with all those bright fruity flavors. So do yourself a favor and have a timer on while marinating. You want to let it sit for an hour or an hour and a half at the most. No longer than that or else the fish will start cooking in the juices.


Prep time: 20 minutes

Marinate time: 1 – 1.5 hours

Cook time: 4 minutes

Total time: 2 hours


  • 1.5 lbs medium white shrimp, peeled and deveined with tails still intact


  • 1 large navel orange, juice and zest
  • 1 large lime, juice of
  • 1 large lemon, juice and zest
  • 3/4 cup extra virgin olive oil
  • 1/4 cup cilantro, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 small shallot, minced
  • 2 large cloves garlic, minced
  • 1 tsp honey


  1. Whisk all the marinade ingredients together. Pour 3/4 of the marinade into a resealable bag along with the shrimp. Press all the air out of the bag and place in the fridge for 1-1.5 hours max. Save the remaining marinade for later on, do not dispose.
  2. Remove the shrimp from the fridge 30 minutes before grilling in order to bring them to room temp. Carefully begin to place the shrimp on the skewers. About 5 shrimp should fit on each stick. Do not overcrowd them. (Note: if using wooden skewers, place them in a cold water bath for 30 minutes before using. This will help the sticks not catch fire on the grill.)
  3. Preheat your grill to about 400 degrees F, or medium heat.
  4. Place the shrimp skewers on the grill and cook for about 2 minutes a side. They will not take long at all. They will be done when they turn pink.
  5. Remove from the grill and generously brush the shrimp with the remaining marinade. Top with extra cilantro. (I also like to use the extra marinade to dip).

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