Grilled Key Lime Pepper Shrimp

1. Prepare the shrimp marinade

In a bowl, mix fresh key lime juice, olive oil, black pepper, minced garlic, and a pinch of salt. Whisk together until well combined.

2. Marinate the shrimp

Place the peeled and deveined shrimp into the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.

3. Grill the shrimp

Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers. Grill shrimp for 2–3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

Sautéed Vegetables

4. Prepare the vegetables

Wash and slice your choice of vegetables (bell peppers, zucchini, onions, and mushrooms recommended) into uniform pieces for even cooking.

5. Sauté the vegetables

In a large skillet over medium heat, add olive oil. Once hot, add the vegetables, season with salt and pepper, and sauté for 6–8 minutes, stirring occasionally, until they are tender-crisp. Remove from heat and set aside.

Saffron Rice

6. Prepare saffron infusion

In a small bowl, steep a pinch of saffron threads in 2 tablespoons of warm water for 5–10 minutes to release color and flavor.

7. Cook the rice

In a saucepan, bring chicken or vegetable broth to a boil. Stir in rice, saffron infusion (including the threads), and a pinch of salt. Reduce heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork before serving.

Creole Remoulade Sauce

8. Make the remoulade

In a bowl, mix together mayonnaise, Creole mustard (or Dijon), horseradish, lemon juice, hot sauce, minced garlic, and chopped pickles or capers. Stir until well combined. Chill before serving.

Cocktail Sauce

9. Make the cocktail sauce

In a bowl, mix together ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and a dash of hot sauce. Stir well and refrigerate until ready to use.

Assembly

10. Plate the dish

On a serving plate, place a portion of saffron rice in the center. Arrange grilled shrimp on top or beside the rice. Serve with a side of sautéed vegetables and small ramekins of both Creole remoulade and cocktail sauce for dipping. Garnish with a lime wedge if desired.

Key Lime Grilled Shrimp* Recipe

Recipe information

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