Easy Chili Lime Grilled Shrimp!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is a more affordable protein option.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps are lower in carbs, while pita bread is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are a budget-friendly alternative.

Start by preparing the shrimp, which are wild caught 13 to 16 count, ideal for grilling.

Make the chili lime marinade by combining 1/4 cup of olive oil, juice of 1 lime, 1/2 serrano pepper, 2 cloves of garlic, a fistful of cilantro, and 1/2 teaspoon of salt.

Use a food processor to pulse the marinade ingredients until finely chopped.

Taste the marinade to ensure it's to your liking.

Pour the marinade over 1 pound of shrimp and toss to coat.

Refrigerate the marinated shrimp for no less than 1 hour and no more than 2 hours.

Prepare the pineapple by cutting off the top and bottom, then slicing down the sides to remove the skin.

Cut the pineapple lengthwise in half, then cut again through the core to remove it, resulting in pieces ready for grilling.

After marinating, skewer the shrimp in a c-shape on flat skewers to prevent them from spinning while grilling.

Preheat the grill until hot, clean, and oiled.

Grill the shrimp for about 3 minutes on one side, then flip and grill for another 3 minutes until cooked through.

Serve the grilled shrimp with warm tortillas, grilled pineapple, and homemade green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens