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Keto Dinner

Ron's Grilled Shrimp

There's something special about the way fresh herbs and citrus wake up simple grilled shrimp. This recipe brings a bright, zesty marinade that transforms jumbo shrimp into a tender, flavorful meal. I love how effortlessly it fits into a keto lifestyle—quick to prep and full of clean, vibrant tastes.

15 min Prep time 6 min Cook time 21 min Total time 4 Servings 320 Calories
Ron's Grilled Shrimp

Ingredients

  • /4 cup lime juice
  • /4 cup lemon juice
  • /3 cup olive oil
  • tablespoons red wine vinegar
  • tablespoons finely chopped fresh cilantro
  • tablespoons finely chopped fresh parsley
  • tablespoons finely chopped fresh basil
  • /4 teaspoon salt
  • /4 teaspoon pepper
  • tablespoon minced garlic
  • /2 teaspoon crushed red pepper
  • pounds jumbo shrimp, peeled and deveined

Instructions

  1. Step 1

    Start by whisking together the lime juice, lemon juice, olive oil, and red wine vinegar in a large bowl. Stir in the cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper until everything is well blended. Add the shrimp and gently toss until each piece is coated in that fragrant mixture. Cover the bowl and let it rest in the fridge for 1 to 2 hours—I like to give it an occasional stir so the flavors really soak in. When you're ready, preheat the grill to medium-high heat. Place the shrimp in a grill basket to prevent them from slipping through the grates. Grill for about 5 to 6 minutes, turning or stirring the basket regularly, until the shrimp turn pink and opaque all the way through. Avoid overcooking

  2. Step 2

    they should be just firm to the touch. Serve immediately while they're warm and juicy.

Chef's Tip

I always let the shrimp come to room temperature for 10 minutes before grilling. This helps them cook more evenly and prevents the cold center from slowing the sear. Also, pat them dry lightly after marinating so you get a nice char instead of steaming.

Storage Tips

Store leftover shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or enjoy cold on salads to keep them from becoming rubbery.

Variation Tips

Serve over cauliflower rice with a squeeze of extra lime for a fresh bowl. Swap in cilantro-lime sour cream as a dipping sauce, or thread the shrimp onto skewers with bell peppers and onions for colorful kabobs.

Frequently Asked Questions