Spicy Grilled Shrimp
Updated May 15, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large clove garlic
- 1tablespoon coarse salt
- ½teaspoon cayenne
- 1teaspoon paprika
- 2tablespoons olive oil
- 2teaspoons fresh-squeezed lemon juice
- 1½ to 2pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
- Lemon wedges
Nutritional analysis per serving (4 servings)
234 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 40 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
- Step 2
Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
Private Notes
Comments
I make this All. The. Time. I put all the ingredients in a large Ziploc, shake it all up and add the shrimp to marinade overnight - even from frozen, this works nicely. To make a double batch, 2x everything but the salt. For a single batch, a "scant" tablespoon is great.
I prefer them grilled, but under the broiler has been okay, too. For easy grilling, I have learned to line shrimp up on two skewers per bunch - they lay flat, don't spin and are much easier to flip.
Excellent but a bit too salty. Will cut salt in half next times. Used screeching hot cast iron grill pan on stovetop, 2-3 mins per side. Easy to turn shrimp with tongs. Hit shrimp with a squeeze of lemon just after they come off the heat. Do buy shrimp still in shells -- otherwise where would the shrimp stock for a great, quick risotto on the side come from?
I made this with a 2 pound bag of large shrimp from Costco. I used 1/2 the cayenne called for and it was plenty spicy, and we like spicy food.
I agree with many comments, way too much salt and a tad too much cayenne. Next time will try 1 tsp salt and 1/4tsp cayenne. We also like spicy. The garlic seemed absent and I doubled it.
Cut the salt. Add more if needed. Otherwise delicious.
Absolutely delicious except super salty. We’ve changed the recipe to only 1 tsp of salt with the same ratios for everything else. Would recommend otherwise!
Advertisement