4 to 6 servings
25 minutes

2 teaspoons chili powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
Zest of 1 lime
2 pounds large shrimp, peeled and deveined (16 to 20 count)
2 tablespoons olive oil
1 teaspoon kosher salt
¼ cup Miller Lite Hot Sauce
Lime wedges for serving
Chopped fresh cilantro for serving

Recipe preparation

1. In a large bowl, combine the chili powder, coriander, cayenne pepper, and lime zest. Add the shrimp and olive oil and toss to coat. Let marinate for 15 minutes.

2. Meanwhile, prepare the grill with medium-high flame, let it get warm for at least 5 minutes. If your shrimp are on the smaller side and you’re worried they’ll fall through the cracks, place a sheet of foil directly over the flame. Cover the grill and let it heat for at least 5 minutes.

3. Salt the shrimp just before cooking. Scatter them over the grill, making sure that none of them overlap, and brush the Miller Lite Hot Sauce all over the tops. Grill until they’re opaque and firm, 2 to 3 minutes per side. If you’re cooking them on foil, cover the lid while they cook and expect each side to take about 1 minute longer.

4. Remove the shrimp from the heat and serve immediately with lime wedges and cilantro.

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