Persian Lime Grilled Shrimp


  • 1 lb. large shrimp (size 16/20 or larger), shells on
  • ½ cup Bella Oliva Persian Lime Extra Virgin Olive Oil
  • 2 Tbsp minced red onion
  • 1 tsp minced garlic
  • 2 Tbsp chopped cilantro
  • 2 Tbsp lemon juice
  • 4 bamboo skewers, soaked in water for 30 minutes
  • Salt and freshly ground pepper


  1. Cut along the back about ¼ inch deep through the shell of each shrimp to remove the vein. Put shrimp in a zip lock bag.
  2. In small bowl, whisk together Persian Lime olive oil, onion, garlic, cilantro, and lemon juice.
  3. Pour marinade over shrimp, mix, and seal bag. Refrigerate 2-4 hours. Preheat grill.
  4. When ready to grill, thread the shrimp on skewers and discard marinade.
  5. Season with salt and pepper to taste and grill until done, turning once, approximately 2-3 minutes

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