Mexican Grilled Shrimp

A fast and easy appetizer or main dish, this Mexican Grill Shrimp is perfect for those outdoor get-togethers!

I got exactly 50 jumbo shrimp in a 2 lb. frozen bag. I did 10 skewers, 5 shrimp on each.

These kabobs would make a perfect poolside appetizer! Perfect for outdoor parties and barbeques!

Yield: 10

Mexican Grilled Shrimp

prep time: 30 Mcook time: 5 Mtotal time: 35 M
These Mexican Grill Shrimp are full of flavor and are a perfect choice when serving keto and non-keto guests!


  • 2 lbs. shrimp, jumbo, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoons Sriracha
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 teaspoons Sukrin Gold
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons cilantro, chopped (2 tablespoons for marinade and 1 tablespoon for garnish)


How to cook Mexican Grilled Shrimp

  1. Mix all ingredients together in baking dish and let marinade for 30-60  minutes.  
  2. Soak wooden skewers in water for 15 minutes.  I did 10 skewers with 5 shrimp on each.
  3. Skewer shrimp.
  4. Grill on high heat, 2-3 minutes on each side. 
  5. Garnish generously with Mexican hot sauce (I like Cholula brand) and cilantro.
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