Grilled Shrimp with Bell Pepper
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under thirty minutes and tastes like you spent hours in the kitchen. Shrimp cooks so quickly, and when you pair it with these vibrant bell peppers, you get a colorful, nutritious meal that feels special without the fuss. Bell peppers are packed with vitamin C, which is fantastic for your immune system, and the garlic and cumin add incredible depth to every bite. The best part? Everything grills on skewers, which means less cleanup and more time enjoying your meal with loved ones.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2red bell pepper(cut into 1.5-inch chunks)
- 1yellow bell pepper(cut into 1.5-inch chunks)
- 3 tbsplime juice(fresh)
- 4 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 1 tspground cumin
- ½ tspsmoked paprika
- ¼ tspred pepper flakes
- ¾ tspsea salt
- ½ tspblack pepper
- 59 mlfresh cilantro(chopped)
- 1lime wedges(for serving)
Detail level
Instructions
- 1
In a large mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, smoked paprika, red pepper flakes, salt, and black pepper until well combined.
Tip: Make the marinade while preparing the shrimp for maximum flavor infusion.
- 2
Add the shrimp to the marinade and toss gently to coat evenly. Let sit for 10-15 minutes at room temperature.
Tip: Don't marinate longer than 15 minutes or the acid in the lime will begin to cook the shrimp.
- 3
Preheat your grill to medium-high heat and lightly oil the grates with a paper towel dipped in oil.
Tip: Hot, clean grates prevent sticking and create better grill marks.
- 4
Thread shrimp and bell pepper pieces alternately onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking.
Tip: Soaking wooden skewers for 30 minutes before use prevents burning.
- 5
Place skewers on the grill and cook for 5-6 minutes without moving them, allowing a nice char to develop on the shrimp.
Tip: Resist the urge to flip too early; patience creates those coveted grill marks.
- 6
Carefully flip the skewers and grill for another 4-5 minutes until the shrimp are pink and opaque throughout and peppers are softened with charred edges.
Tip: The shrimp are done when they curl slightly and an instant-read thermometer reads 145°F.
- 7
Transfer skewers to a serving platter and immediately garnish with fresh cilantro and a squeeze of lime juice.
Tip: Serving immediately keeps the shrimp tender and the peppers at optimal temperature.
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