Plank Grilled Chile-Lime Shrimp

Plank Grilled Chile-Lime Shrimp


1 Cherry Grilling Plank
1 lb. shrimp, peeled and deveined
1 Tablespoon chile powder
1 Teaspoon sea salt
½ Teaspoon cayenne pepper
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Teaspoon olive oil
1 Lime, sliced
Chopped cilantro for garnish


Soak your cherry grilling plank in hot tap water for at least fifteen minutes.

In a bowl, mix together chile powder, sea salt, cayenne pepper, onion powder and garlic powder. Add shrimp and toss to coat evenly with spice mixture. Add olive oil and toss.

Preheat the grill to medium-high heat 375º-400ºF (190º-205ºC).

Place shrimp in a single layer on the plank and place on the grill. Close the lid and grill. Turn the shrimp once after 4 minutes of grilling; continue to grill until the shrimp are pink and opaque throughout.

Serve immediately with lime and cilantro.

*Keep a spray bottle of water at hand for dousing flare-ups on the grill.

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1 comment
  • This recipe calls for a soaked cherry plank, then does not use it.
    Safe to assume shrimp should be placed on the plank, not on the grill? Or is the plank merely decorative?

    JR on

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