Maple Chili Lime Grilled Shrimp – a beautifully balanced combination of sweet, spicy and tangy flavours that’s just perfect on plump grilled shrimp.
This Maple Chili Lime Grilled Shrimp idea is barely a “recipe” at all. It’s really just something I threw together as a marinade for some Tiger Shrimp that I had bought earlier in the day. Once again it is another recipe idea that came about simply by examining g the contents of my fridge.
I had some leftover Thai red chilis from making Peri Peri Chicken earlier in the week. (By the way, that peri peri sauce is also just amazing on grilled shrimp too.) I also had a stray lime rolling around in the fruit drawer but when I went looking for a little honey for sweetness, we were out.
On a whim I grabbed the maple syrup and set about preparing the simple marinade.
What I discovered was that I actually prefer the maple flavour to honey in this version of chili lime grilled shrimp. It just works really well to my taste. I’m definitely going to try it on chicken next time too.
Since it is the Father’s Day weekend here I decided to post it as part of a spectacular Surf ‘n Turf menu which would be terrific for a BBQ on the occasion. I paired it with a beautiful aged rib-eye steak that had been left overnight, covered in my Smokin’ Summer Spice Dry Rub. and for extra shrimp overload, we even served Shrimp Pasta Salad which also features chili and lime flavours!
The beautifully seasoned steak and the spicy, tangy grilled shrimp paired deliciously well with each other. It’s a great combination for any special occasion BBQ you’re having throughout the year, like Canada Day, Fourth of July or Labour Day.
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- 1 pound large shrimp
- juice 1 lime
- zest of 1 lime finely grated or chopped
- pinch salt and pepper
- 6 tsp finely chopped red Thai chilis or 2 crushed chili paste
- 2 tbsp maple syrup
- 1 tsp light soy sauce
- 2 tbsp olive oil or peanut oil
Mix together all of the ingredients for the marinade well.
Place the shrimp in the bottom of a glass baking dish or casserole. Pour the marinade over the shrimp.
Marinate in the fridge for 20-30 minutes depending on how large the shrimp are; smaller shrimp will need no more than 15 minutes.
Turn the shrimp over in the marinade, once during the marinating time.
Grill over medium heat for just a couple of minutes each side. Serve immediately.