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Grilled shrimp with Chiltepin, garlic and lime on a backyard patio
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Grilled Shrimp with Chiltepin, Garlic & Lime

Serves
4 with sides
Prep
15 mins
Cook
4–6 mins
Grilled shrimp with garlic, lime and a little crushed Chiltepin. A quick turn on the barbecue gives the shrimp lightly charred edges; fresh lime goes on at the end. Serve with rice, warm tortillas or a big green salad.

Make it with Desert Dust Chiltepin Peppers. Start small and add more heat at the table.

Ingredients

  • 1 lb (450 g) raw large shrimp, peeled and deveined (21–25 per lb), thawed if frozen; tails optional
  • 2 tbsp olive oil, divided, plus a little for the grill grate
  • 2 garlic cloves, finely minced
  • 2 whole dried Desert Dust Chiltepin peppers, finely crushed; start with 1 for gentler heat
  • 1/2 tsp fine sea salt
  • 1 lime: 1 tsp finely grated zest and 1 tbsp juice, plus wedges to serve
  • 2 tbsp roughly chopped cilantro (optional)

Directions

  1. Heat the grill. Preheat a gas or charcoal grill to medium-high, about 400–450°F. Clean and lightly oil the grate. Use metal skewers to make turning the shrimp easier; if using a grill basket, preheat it too.
  2. Season the shrimp. Pat the thawed shrimp dry. Finely crush the Chiltepin in a mortar or grinder. Toss the shrimp with 1 tbsp olive oil, the garlic, crushed Chiltepin, salt and lime zest. Thread onto metal skewers without packing them tightly. Cook promptly; save the lime juice for the end.
  3. Grill and turn. Grill over direct heat for about 2–3 minutes per side, turning once. Timing varies with shrimp size and grill heat. Cook until the flesh is pearly white and opaque throughout, checking the thickest shrimp. Move them to a cooler spot if the garlic starts to scorch.
  4. Finish with lime. Transfer to a clean platter and slide the shrimp off the skewers. Toss with the remaining 1 tbsp olive oil, 1 tbsp fresh lime juice and the cilantro, if using. Taste a cooked shrimp before adding any extra crushed Chiltepin.
  5. Serve straight away. Serve hot with lime wedges. Rice, warm tortillas, avocado or a simple salad make it a meal. Keep the Chiltepin at the table so anyone who wants more heat can add a small pinch.
Desert Dust whole Chiltepin peppers in a 0.3 oz jar

The Dust In This Recipe

Chiltepin Pepper

$9.99

Make it with Desert Dust Chiltepin Peppers. Start small and add more heat at the table.
  • Born WildWhole Chiltepin peppers from Sonora, Mexico.
  • Tiny but MightySmall peppers with an intense, distinctive flavor.
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RECIPE TIPS & FAQS

HOW SPICY IS CHILTEPIN SHRIMP?

Chiltepin is potent, and individual peppers vary. For 1 lb of shrimp, start with one finely crushed pepper if you prefer gentler heat, or two for a hotter starting point. Taste a cooked shrimp before adding more. The listed amount is a starting point, not a guarantee of mildness.

CAN I USE FROZEN SHRIMP?

Yes. Choose raw frozen shrimp, thaw them in the refrigerator, then drain and pat dry before seasoning. If you need to thaw them quickly, keep them in a sealed bag in cold water, changing the water every 30 minutes, and cook promptly. Do not put frozen shrimp straight onto the grill for these timings.

SHOULD I ADD LIME BEFORE GRILLING?

Use lime zest before grilling and juice afterwards. The zest adds citrus flavor without a long acidic soak, while the fresh juice brightens the cooked shrimp. This recipe does not need an overnight marinade.

CAN I COOK THESE IN A PAN?

Yes. Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp in a single layer, working in batches if needed. Cook for roughly 2–3 minutes per side, until pearly white and opaque throughout. Finish with the reserved oil, lime juice and cilantro off the heat.

HOW DO I KEEP SHRIMP FROM FALLING THROUGH THE GRILL?

Thread large shrimp onto metal skewers, passing through the thick and tail ends so they turn easily, or use a grill basket. Leave a little space between shrimp. Metal skewers avoid the extra soaking time needed for wooden ones.

WHAT GOES WITH CHILTEPIN SHRIMP?

Serve with rice, warm tortillas, avocado, grilled vegetables or a crunchy cabbage salad. A simple side lets the garlic, lime and Chiltepin stand out. Remove the tails before using the shrimp in tacos.

CAN I MAKE THEM AHEAD?

They are best grilled just before serving. You can mince the garlic and crush the peppers ahead, keeping the prepared garlic refrigerated. Refrigerate cooked leftovers promptly in a shallow covered container, within two hours or one hour above 90°F, and use within 3–4 days. Reheat leftovers to 165°F; the shrimp may become firmer.

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