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“Steven Raichlen”

Ingredients Nutrition


  1. Rinse shrimp under cold running water; drain and blot dry with paper towels.
  2. Peel and devein shrimp; thread shrimp onto 2 parallel skewers, using 2 skewers for each kabob.
  3. Arrange kebabs in a nonreactive baking dish.
  4. Set aside 3 tablespoons of the cilantro; place remaining cilantro, jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor; finely chop.
  5. With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste.
  6. Pour this marinade over the shrimp; let marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
  7. Melt butter in a saucepan over medium heat; add in minced garlic and the 3 tablespoons cilantro; cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.
  8. Keep the garlic cilantro butter warm until ready to use.
  9. Set up grill for direct grilling and preheat.
  10. When ready to cook, brush and oil the grill grate.
  11. Drain the marinade from the shrimp kebabs; discard marinade.
  12. Place the shrimp kebabs on the hot grate and grill until just cooked through, 1-3 minutes per side, basting with the garlic cilantro butter.
  13. When done, the shrimp will turn pinkish white and feel firm to the touch.
  14. Transfer the grilled shrimp to a platter or plates; pour any of the remaining butter sauce over them; serve with lime wedges.

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