Cardamom Orange Lime Shrimp

I stumbled on this recipe after buying cardamom for chai and realizing I had half a jar left with no plan. That same afternoon, I had shrimp thawing and a bag of limes going soft. I tossed them all together with orange juice and cilantro, more curious than confident, and the kitchen smelled like a summer market by the sea.

The first time I served this, my neighbor wandered over halfway through grilling because the smell drifted across the yard. She stood at the fence asking what I was making, and I handed her a skewer still warm off the grill. She went quiet for a second, then said it tasted like vacation.

Ingredients

• Large raw shrimp (1 lb, peeled and deveined): Go for the biggest shrimp you can afford, they stay juicy on the grill and give you something to bite into.
• Fresh orange juice (2 tbsp): Squeeze it yourself if you can, the bottled stuff tastes flat next to the zest.
• Orange zest (1 tsp): This is where the perfume lives, dont skip it or youll miss half the magic.
• Fresh lime juice (2 tbsp): Sharp and bright, it wakes up every other flavor in the bowl.
• Lime zest (1 tsp): Just like the orange, the zest carries oils that juice cant touch.
• Ground cardamom (1/2 tsp): A little goes a long way, it smells like honey and woods and something I cant name.
• Fresh cilantro (2 tbsp, finely chopped): Use the tender stems too, they have more flavor than you think.
• Olive oil (2 tbsp): Helps the marinade cling and keeps the shrimp from sticking to the grill.
• Garlic cloves (2, minced): Fresh garlic or nothing, the jarred kind turns bitter when it hits heat.
• Kosher salt (1/2 tsp): Seasons the shrimp all the way through if you give it a few minutes.
• Freshly ground black pepper (1/4 tsp): Just enough to add a whisper of warmth without competing with the cardamom.
• Extra cilantro leaves, orange wedges, lime wedges: For garnish, they make the platter look alive and give people something to squeeze over their plate.

Instructions

Mix the marinade:

In a medium bowl, whisk together orange juice, orange zest, lime juice, lime zest, cardamom, cilantro, olive oil, garlic, salt, and pepper until it smells like sunshine. Taste it on your finger, it should be tangy, fragrant, and a little bold.

Marinate the shrimp:

Toss the shrimp into the bowl and turn them with your hands until every piece is coated. Cover and refrigerate for 10 to 15 minutes, just long enough for the flavors to soak in without turning the shrimp mushy.

Preheat the grill:

Get your grill or grill pan screaming hot over medium high heat. You want to hear a sizzle the second the shrimp touch the grates.

Skewer the shrimp:

Thread the shrimp onto skewers, leaving a little space between each one so they cook evenly. If youre using wooden skewers, soak them in water for 20 minutes first or theyll catch fire.

Grill until charred:

Lay the skewers on the grill and let them sit for 2 to 3 minutes without moving them, then flip and cook another 2 to 3 minutes. Theyre done when theyre pink, opaque, and have those dark grill marks that taste like summer.

Serve hot:

Slide the shrimp onto a platter, scatter cilantro leaves on top, and tuck orange and lime wedges around the edges. Serve them while theyre still warm and the edges are crispy.

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I made this for a small dinner party once and forgot to buy appetizers. I panicked and doubled the shrimp, served them on a big white platter with nothing else, and people stood around the table eating with their fingers until every skewer was gone. One friend told me later it was the best thing Id ever made, and I didnt have the heart to tell her it was an accident.

Serving Suggestions

These shrimp shine on their own, but they also love being piled over jasmine rice, quinoa, or a mess of bitter greens dressed with a little olive oil. Sometimes I tuck them into warm tortillas with avocado and pickled onions, and it feels like a different meal entirely. If youre feeding a crowd, double the recipe and set out a bowl of extra lime wedges so people can go as bright as they want.

Storage and Reheating

Leftover shrimp keep in the fridge for up to two days in an airtight container, though theyre never quite as good as they are hot off the grill. I eat them cold over salad or warmed gently in a skillet with a splash of olive oil, just enough to take the chill off without turning them tough. Dont microwave them or theyll taste like rubber and regret.

Variations and Substitutions

If you cant find cardamom or dont like the flavor, try a pinch of coriander or cumin for a different kind of warmth. You can swap the shrimp for firm white fish cut into chunks, or even chicken thighs if shellfish isnt your thing. No grill? Broil them on a sheet pan for 4 to 5 minutes, watching closely so they dont dry out.

• Add a pinch of chili flakes to the marinade if you want heat that lingers.
• Use grapefruit instead of orange for a more bitter, grown up citrus note.
• Toss in a handful of chopped mint with the cilantro for an herbal surprise.

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This recipe taught me that fancy doesnt mean complicated, sometimes it just means paying attention to small things like zest and heat and timing. I hope it makes your kitchen smell as good as mine did that first afternoon, and that someone you love asks you for the recipe before the plates are cleared.

Recipe FAQs

→ How long should the shrimp marinate?

Marinate the shrimp for 10 to 15 minutes to allow flavors to infuse without softening the texture.

→ Can I use frozen shrimp for this dish?

Yes, thaw shrimp completely before marinating to ensure even flavor absorption and proper cooking.

→ What grilling method is recommended?

Use medium-high heat on a grill or grill pan, cooking shrimp 2 to 3 minutes per side until pink and lightly charred.

→ Are there suggested sides to accompany this dish?

Serve over rice, quinoa, or fresh salad greens to complete the meal with texture and balance.

→ Can I add spice to the marinade?

Yes, a pinch of chili flakes added to the marinade will provide an extra layer of heat and complexity.