Grilled Citrus-Chili Shrimp

Fire up the grill! This easy grilled shrimp recipe from Chef Rob Varner lets the marinade do the work, delivering a perfectly seasoned, lightly charred dish you’ll want to make over and over.

Makes 1 pound


For the marinade:

  • 2 lemons, juiced and zested
  • 2 oranges, juiced and zested
  • 2 limes, juiced and zested
  • 2 tbsp. olive oil
  • 3 tbsp. chili powder
  • 1 tbsp. celery salt
  • 1 tsp. paprika

For the shrimp:

  • 1 lb. fresh shrimp, peeled and deveined but tail left attached
  • 1 jalapeño, thinly sliced
  • salt and pepper to taste

For garnish:

  • ¼ cup chopped cilantro


  1. In a medium-sized bowl, vigorously whisk together the marinade ingredients.
  2. Place the shrimp and jalapeño in a large resealable plastic bag. Pour the prepared marinade over the shrimp, seal the bag tightly and gently massage to ensure the shrimp are thoroughly coated. Place the bag in a shallow dish to catch any leaks and refrigerate for 30 minutes, making sure not to exceed one hour to prevent the citrus in the marinade from “cooking” the shrimp.
  3. About 10 minutes before the marination is complete, preheat your grill to a high temperature, ensuring it’s well-oiled to prevent sticking.
  4. Remove the shrimp from the bag, allowing excess marinade to drip off, and transfer them to a bowl. It’s okay if some slices of jalapeño cling to the shrimp — these can be grilled as well for added flavor.
  5. Lightly season the shrimp with salt and pepper, then place them on the grill. Cook for 2–3 minutes on each side, or until the shrimp are opaque and have a slight char.
  6. Transfer the shrimp to a serving plate and garnish with fresh cilantro to taste.
  7. Serve immediately and savor the vibrant flavors of your perfectly grilled shrimp.