Chili-Lime Shrimp

Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking by Derek Wolf.

Chili-Lime Shrimp, Food by Fire: Grilling and BBQ by Derek Wolf. Photography by Jack Sorokin.

Food by Fire: Grilling and BBQ by Derek Wolf.

Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.

Derek Wolf has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:

  • Herb Brush Basted Bone-In Ribeye
  • Leaning Salmon Plank with Lemon Dill Sauce
  • Al Pastor Skewered Tacos
  • Coal Roasted Lobster Tails
  • Dirty Chipotle NY Strips
  • Chili-Lime Shrimp
  • Spicy Rotisserie Beef Ribs
  • Salt-Baked Red Snapper
  • Charred and Glazed Pineapple

On top of all that, you’ll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. It’s everything you need to cook your next meal by fire.

Food by Fire: Grilling and BBQ with Derek Wolf is available at and

Chili-Lime Shrimp

Citrusy, spicy shrimp are a crave-worthy food, and this recipe is what I like to make when that inevitable craving strikes. Shrimp cook very fast compared to other proteins that I recommend for the skillet. If you are having trouble telling when your shrimp are done, look at their shape. Perfectly cooked shrimp form a “C”—the ends should not touch, but be barely curved so they make the letter C. If all your shrimp look like an “O,” they’re likely overcooked to the point of rubbery. Time to try again.


2 servings


1 tablespoon (22 g) achiote paste

2 tablespoons (34 g) chipotle peppers in adobo sauce

2 tablespoons (2 g) chopped fresh cilantro

2 teaspoons sea salt

Juice of 2 limes

Juice of 1 orange



2 pounds (90 g) shrimp, peeled and deveined


Chopped fresh cilantro, for garnish

Lime wedges, for garnish


Cast-iron skillet

  1. To make the chili-lime marinade: In a large bowl, thoroughly whisk all the marinade ingredients to combine.
  2. To make the shrimp: Add the shrimp to the marinade and gently toss to coat evenly. Refrigerate the shrimp to marinate for 1 hour, but no more than 2 hours.
  3. Preheat your fire using the instructions for the Skillet method (see page 30), bringing it to a medium-high temperature (about 375°F, or 190°C).
  4. Preheat a cast-iron skillet with a touch of oil in it over the fire for 1 to 2 minutes before cooking.
  5. Once the skillet is hot but not smoking, remove the shrimp from the marinade and place them in the skillet. Discard the marinade. Cook the shrimp for 4 to 5 minutes until they turn from translucent to whitish-orange in color, stirring occasionally. Pull the shrimp off the fire and let rest for 1 minute. Serve with a touch of cilantro on top, lime wedges for squeezing, and a side of rice and beans, if you like.

Recipe reprinted with permission from Harvard Common Press.

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