Published Jun 29th
Spicy Grilled Shrimp
Prep 15m Cook 6m Additional - Ready In 21m
Servings 6 servings Calories 163.6

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Recipe Ingredients

  • 1 large clove garlic
  • 1 teaspoon coarse salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 pounds large shrimp, peeled and deveined
  • 8 wedges lemon, for garnish

Cooking Directions

  1. 1 Preheat grill for medium heat.
  2. 2 In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
  3. 3 Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts

  • Calories 163.6
  • Carbohydrate 2.7 g
  • Cholesterol 230.4 mg
  • Fat 5.9 g
  • Fiber 1.1 g
  • Protein 25.1 g
  • Saturated Fat 1 g
  • Sodium 585.7 mg
  • Sugar 0.1 g

Chef's Notes

If you don't have coarse kosher salt, use 1 teaspoon table salt instead; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. The SALT issue... 1 tbsp coarse salt is NOT a typo. There is a big difference between COARSE salt and REGULAR salt. 1 tbsp coarse salt would be equivalent to 1 tsp regular table salt. The recipe calls for coarse salt and if you choose to use table salt, it's up to you to know - Read more ...
  2. I cut the salt in half like everyone else. This is spicy, but not as much as you'd think for there being 1/2 tsp of cayenne in it. My shrimp ended up sitting in the garlic/pepper mixture for an hour b/c I wasn't ready to cook them....I was worried it would make it too spicy, - Read more ...
  3. I really think the 1 tablespoon of salt is a misprint. I've used this recipe for years mincing the garlic with 1 teaspoon of salt and with that small change the recipe is a five star-er. Actually, a couple changes. I buy fresh frozen shrimp (split and deveined but NOT peeled) and thaw them in - Read more ...
  4. Great flavor. I cut down the salt to 1 tsp. and added 1 tsp. of Old Bay Seasoning (because I can't imaging shrimp without it). Make sure you don't overcook!
  5. Ive made this several times and have discovered that I need to watch my times very closly. Setting too long in the salty mixture can ruin it. I have passed this along to friends, who all enjoy it very much. I usually serve 4 shrimp on top of a 4oz. piece of peppered and grilled - Read more ...
  6. i made this yesterday and today because i LOVED it sooo much. i put the shrimp on top of mixed greens. yum!!! great recipe!
  7. It may be because I left the shrimp in the sauce for around 20 minutes before cooking but these were way too salty. (And I love salty food.) I love the rest of the flavors though.
  8. The spices were just right for this recipe. It had a really good flavor. I did leave the shrimp in the garlic, salt, spice mixture to marinade for awhile and then I added the lemon juice shortly before cooking (if seafood is left in an acid for too long it can get mushy). Furthermore, I - Read more ...
  9. Very delicious and easy recipe. I made a few departures from the original. First, I did not put any caynne pepper (didn't have any at the time); then I added 1/2 tbsp salt, not a full tbsp. I minced 3 cloves of garlic instead of one and added an extra tbsp of olive oil. The - Read more ...
  10. I used less salt and more cayenne. I then prepared 2 batches - I wrapped half the shrimp in bacon before I skewered them. Both were good, but the bacon wrapped were THE hit!