Grilled Shrimp With Zesty Peanut-Cilantro Salsa

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (including marinating)
• Cook Time: 10 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb large shrimp, peeled and deveined or boneless, skinless chicken (thighs or breasts), cut in 1-inch pieces
• 2 tbsp olive oil
• 4 tbsp fresh lime juice, divided
• 4 cloves garlic, minced (divided)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 1/2 cup roasted peanuts
• 1 packed cup fresh cilantro leaves and tender stems
• 1/4 cup fresh mint leaves (optional)
• 1–2 jalapeños, seeded
• 2 tbsp rice vinegar or apple cider vinegar
• 3 tbsp neutral or peanut oil
• 1–1 1/2 tbsp honey or brown sugar
• Lime wedges, extra cilantro, and extra chopped peanuts for serving

Do This

• 1. In a bowl, combine olive oil, 2 tbsp lime juice, 2 minced garlic cloves, cumin, smoked paprika, 1/2 tsp salt, and pepper. Toss shrimp or chicken in marinade and rest 15 minutes at room temperature.
• 2. Preheat grill or grill pan to medium-high heat (about 400–450°F). If using skewers, soak wooden skewers in water for 10–15 minutes.
• 3. For the salsa, pulse peanuts in a food processor until coarsely chopped. Add cilantro, mint, jalapeños, remaining garlic, remaining lime juice, vinegar, oil, honey, and remaining salt. Pulse to a chunky, spoonable salsa. Adjust seasoning.
• 4. Thread shrimp or chicken onto skewers (if using) or keep as individual pieces. Lightly oil grill grates.
• 5. Grill shrimp 2–3 minutes per side (until just opaque) or chicken 5–6 minutes per side (to 165°F and charred in spots).
• 6. Transfer to a platter, spoon peanut-cilantro salsa generously over the top, and finish with lime wedges, cilantro, and extra chopped peanuts. Serve hot.

---

Why You’ll Love This Recipe

• Bright, zesty peanut-cilantro salsa turns simple grilled shrimp or chicken into something restaurant-level.
• Flexible: use shrimp for a quick weeknight dinner or chicken when you want something heartier.
• Make-ahead friendly salsa means fast assembly at mealtime.
• Big flavors from everyday ingredients you can find at any grocery store.

Grocery List

• Produce: Fresh cilantro, fresh mint (optional), jalapeños or serrano, garlic, limes
• Dairy: None required
• Pantry: Large shrimp or boneless, skinless chicken, roasted peanuts, olive oil, neutral or peanut oil, rice vinegar or apple cider vinegar, honey or brown sugar, ground cumin, smoked paprika, kosher salt, black pepper, (optional) fish sauce or soy sauce

Full Ingredients

For the Grilled Shrimp or Chicken

• 1 1/2 pounds large shrimp, peeled and deveined, tails on if desired or 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into roughly 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional: metal or wooden skewers (if wooden, soak in water for 10–15 minutes before grilling)

For the Peanut-Cilantro Salsa

• 1/2 cup roasted peanuts (salted is fine; if very salty, reduce added salt slightly)
• 1 packed cup fresh cilantro leaves and tender stems (about 1 small bunch)
• 1/4 cup fresh mint leaves (optional but highly recommended for freshness)
• 1–2 small jalapeños (or 1 serrano), stemmed and seeded for mild heat; keep some seeds for more heat if desired
• 2 cloves garlic, peeled
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons rice vinegar or apple cider vinegar
• 3 tablespoons neutral oil (such as grapeseed, canola, or peanut oil)
• 1–1 1/2 tablespoons honey or light brown sugar, to taste
• 1/4 teaspoon fish sauce or soy sauce (optional, for extra savoriness)
• 1/4 teaspoon kosher salt, plus more to taste
• 1–2 tablespoons water, only if needed to loosen the salsa slightly

For Serving

• Fresh lime wedges
• Additional cilantro leaves
• Extra roasted peanuts, coarsely chopped
• Cooked rice, grilled vegetables, or warm flatbreads (optional sides)

Step-by-Step Instructions

Step 1: Prep the shrimp or chicken

If using shrimp, pat them dry with paper towels and place in a medium bowl. Remove any remaining shells or veins. If using chicken, trim any excess fat and cut the meat into roughly 1-inch pieces so they cook evenly. Pat dry and place in a medium bowl.

Drying the protein helps it brown better on the grill instead of steaming, which means more flavor and better grill marks.

Step 2: Make a quick marinade

In a small bowl, whisk together the olive oil, 2 tablespoons lime juice, 2 minced garlic cloves, ground cumin, smoked paprika, kosher salt, and black pepper until well combined.

Pour this marinade over the shrimp or chicken. Toss thoroughly so every piece is coated. Let it sit at room temperature for 15 minutes while you preheat the grill and make the salsa. If you want to marinate longer (for chicken only), cover and refrigerate for up to 4 hours, then bring back toward room temperature before grilling.

Step 3: Preheat the grill or grill pan

Preheat a gas or charcoal grill to medium-high heat, around 400–450°F (200–230°C). If using a grill pan on the stovetop, place it over medium-high heat for several minutes until very hot.

If you are using wooden skewers, place them in a shallow dish of water and soak for 10–15 minutes so they do not burn on the grill. Just before cooking, lightly oil the grill grates or grill pan using tongs and a folded paper towel dipped in a little oil.

Step 4: Make the peanut-cilantro salsa

While the grill heats, make the salsa. In a food processor, add the roasted peanuts. Pulse 4–6 times until they are coarsely chopped; you want small pieces, not a paste.

Add the cilantro, mint (if using), jalapeños, whole garlic cloves, 2 tablespoons lime juice, rice vinegar, neutral oil, honey, fish sauce or soy sauce (if using), and 1/4 teaspoon kosher salt. Pulse in short bursts until everything is finely chopped but still chunky and spoonable. Scrape down the sides as needed.

Taste and adjust: add more salt for savoriness, more honey for sweetness, or extra lime juice for brightness. If the salsa is very thick, pulse in 1–2 tablespoons of water to loosen it slightly. Transfer to a serving bowl and set aside. The flavors will meld as it rests.

Step 5: Skewer and grill the shrimp or chicken

If using skewers, thread the marinated shrimp or chicken pieces onto them, packing them fairly close together but not tightly squished. This helps keep them juicy. If you are not using skewers, simply arrange the pieces on a clean plate near the grill.

Place the shrimp or chicken on the hot grill. Grill shrimp for about 2–3 minutes per side, just until opaque, pink, and lightly charred in spots. Grill chicken for about 5–6 minutes per side, turning once, until nicely charred and cooked through. Chicken is done when the internal temperature reaches 165°F (74°C) in the thickest piece.

Transfer the cooked shrimp or chicken to a warm platter or cast iron skillet and let rest for 3–5 minutes to allow the juices to settle.

Step 6: Spoon on the salsa and serve

Right before serving, spoon generous amounts of the peanut-cilantro salsa over the grilled shrimp or chicken, letting some drip down the sides. Sprinkle with extra chopped peanuts and fresh cilantro leaves for texture and color.

Serve immediately with lime wedges on the side for squeezing over the top. Round out the meal with steamed rice, grilled vegetables, or warm flatbreads if you like. Encourage everyone to scoop up plenty of that zesty, nutty salsa with each bite.

Pro Tips

• Do not overprocess the salsa. Stop pulsing when it is chunky and textured. You want visible bits of peanut and herbs, not a smooth sauce.
• Control the heat level. Start with 1 jalapeño (seeded) for mild heat and add seeds or a second pepper if you like it spicier.
• Use high heat for better flavor. A properly heated grill (400–450°F) gives you char and smoky flavor without drying out the shrimp or chicken.
• Rest the protein. A brief rest after grilling keeps shrimp or chicken juicy and allows flavors to settle before adding the salsa.
• Make it a bowl. Pile grilled protein over rice or grains, spoon over the salsa, and add crisp veggies for a complete, simple dinner.

Variations

• All-shrimp version: Use only shrimp and serve as skewers over a bed of greens or rice. This makes a fast, light meal that cooks in under 10 minutes.
• Peanut-free twist: Swap roasted peanuts for roasted sunflower seeds or pepitas for a nut-free version. The salsa will still be rich and crunchy.
• Extra citrusy salsa: Add finely grated lime zest and a splash of orange juice to the salsa for a brighter, slightly sweeter profile.

Storage & Make-Ahead

The peanut-cilantro salsa can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. The flavors deepen as it sits; if it thickens, stir in a teaspoon or two of water or lime juice to loosen before serving.

You can marinate the chicken for up to 4 hours in the refrigerator. For shrimp, limit marinating time to 30 minutes to avoid a mushy texture. Keep raw marinating protein well covered and refrigerated.

Leftover cooked shrimp or chicken with salsa will keep in the refrigerator for up to 3 days. Store the protein and salsa separately for best texture. Reheat shrimp or chicken gently in a skillet over low heat or enjoy cold in salads or grain bowls. This dish is not ideal for freezing once cooked because the texture of shrimp and herbs will suffer.

Nutrition (per serving)

Approximate values for 1 of 4 servings using shrimp (will vary with chicken, oil quantity, and side dishes): about 380–420 calories, 30 g protein, 22 g fat, 12 g carbohydrates, 3 g fiber, and 4–6 g sugar. Sodium will vary depending on your salt, peanuts, and whether you add fish sauce or soy sauce.