Grilling season is upon us, and lime garlic shrimp is one way to take advantage of your option to cook a flavorful meal in your own backyard.
Shrimp is a wonderful source of protein (18 grams per 3-ounce serving) and it is among the most popular types of seafood around. It’s also a great source of vitamin D, so those of you who are shy about getting too much sun can still enjoy some of the sun’s benefits in a great meal, and the good fats in shrimp help lower your cholesterol.

Shrimp also offers a terrific amount of selenium, an important component of antioxidant enzymes that protect cells against the damaging effects of free enzymes, and helps with immune system and thyroid functions.

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Lime Garlic Grilled Shrimp
Makes 4 servings



  • 4 limes
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 pounds (about 40) large shrimp, peeled and deveined (tails left on)
  • 1/4 cup basil leaves, cut into thin ribbons


  • Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp.
  • Juice same limes (about 1/2 cup juice), then pour into dish.
  • Add garlic, olive oil, salt and pepper to taste, and shrimp.
  • Toss gently and refrigerate, 30 to 45 minutes.
  • Remove from refrigerator 15 minutes before grilling.
  • Thread metal skewers with 4 to 5 shrimp each.

Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.


Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.

Photo: Onno Bruins