Green Lightning Shrimp

Cilantro, jalapeno peppers, garlic and cumin combine to make a delicious marinade for grilled shrimp in this recipe. Feel free to sauté the shrimp instead of grilling if you prefer. These are very tasty served with a simple garlic-cilantro sauce. Recipe submitted by Justin.

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Green Lightning Shrimp

Servings 2

Total Time: 60 minutes

Cook Time: 30 minutes

Passive Time: 30 minutes

Nutrition Information

calories 497

carbohydrate 8g

protein 29g

fat 38g


Marinade for Shrimp Kebabs

  • 1 pound(s) shrimp, jumbo peeled and deveined
  • 3/4 cup(s) cilantro, fresh rinsed and coarsely chopped
  • 4 medium jalapeno pepper(s) seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
  • 6 medium onion(s), green chopped
  • 1 teaspoon(s) black pepper freshly ground
  • 1/4 teaspoon(s) sea salt
  • 1 teaspoon(s) cumin
  • 1/4 cup(s) olive oil
  • 4 medium lime(s)
  • 2 medium garlic clove(s) chopped
  • 1 package(s) metal or bamboo skewers (2 for each shrimp)

Garlic Cilantro Sauce

  • 3 tablespoon(s) cilantro, fresh rinsed and coarsely chopped
  • 1/4 cup(s) olive oil
  • 1 medium garlic clove(s) chopped
  • 1/4 teaspoon(s) sea salt to taste


  1. Thread the shrimp onto 2 parallel skewers, using 2 skewers for each kebab. Arrange the kebabs in a shallow glass or ceramic dish.
  2. Place cilantro, jalapenos, green onions, garlic, salt, black pepper, and cumin in a food processor and finely chop. With the machine running, add 1/4 cup olive oil and lime juice through the feed tube and puree. Pour over shrimp and let marinate in the refrigerator, covered for 30 minutes.
  3. Shortly before meal time, make Garlic Cilantro Sauce.
  4. To Make Garlic Cilantro Sauce:
  5. Heat oil in a small saucepan over medium heat. When pan is hot, add garlic, salt and cilantro and cook until the garlic is golden and fragrant, about 2 minutes. Keep the cilantro sauce warm until ready to use.
  6. Prepare grill.
  7. When ready to cook, drain and discard marinade from kebabs. Place shrimp kebabs on the hot grate and baste with garlic and cilantro sauce. Continue to baste and grill until just cooked through, 1 to 3 minutes per side until shrimp are pinkish white and firm.
  8. Pour any remaining garlic cilantro sauce over top and serve with fresh lime wedges.


  1. So tasty! I used big prawns instead of shrimp and sauteed them instead of grilling ’em… much quicker than kebabs during the week. One of my favorites so far.

  2. Really really good! Not spicey at all (we did not keep the seeds in the peppers) and had a really amazing flavor – will be making this again for sure!

  3. I didn’t add the peppers to this as my daughter isn’t a fan of too much spice. The marinade was lovely. I didn’t bother putting them on skewers. Can never see the point when they just come straight back off again! :) I just fried them in a wok with until they were done. We had them with kale chips and it was yummy.

  4. I have two questions….How much garlic and salt goes in the sauce for the marinade? How much garlic for the garlic cilantro sauce?

    1. Hi Jessica,

      Thanks for the question. We has revised this recipe a little to be a lot clearer in the sauce vs the marinade. Please try it and let us know.

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