When the craving for something fast, fiery, and fresh hits on a weeknight, there’s nothing better than firing up the grill. This Grilled Spicy Shrimp is my all-time favorite solution! It’s a powerhouse of zesty, smoky flavor packed into a ridiculously simple recipe. With a quick marinade and just minutes over the flame, you get a light, healthy, and low-carb meal that tastes like summer on a plate. Minimal prep, maximum flavor, and virtually no cleanup—what’s not to love? Let’s get these shrimp sizzling!
Ingredients
• 1 large garlic clove, crushed / 0.18 oz / 5g
• 1 tsp. coarse salt / 0.21 oz / 6g
• 1 tsp. paprika / 0.08 oz / 2.3g
• ½ tsp. cayenne pepper / 0.03 oz / 0.9g
• ¼ cup lemon juice / 2 fl oz / 60ml
• 2 tbsp. olive oil / 1 fl oz / 30ml, plus extra for grates
• 2 lbs large shrimp, deveined and peeled / 32 oz / 907g
• 8 lemon wedges, for garnish
Instructions
1. Preheat your grill to medium heat, about 350°F / 175°C, to ensure the shrimp cook evenly without burning the spices.
2. In a small bowl, whisk together the crushed garlic, coarse salt, paprika, cayenne pepper, lemon juice, and olive oil until the mixture forms a consistent, emulsified paste.
3. Place the peeled and deveined shrimp in a large bowl. Pour the marinade over the top and toss gently until every shrimp is evenly coated.
4. Lightly brush the grill grates with olive oil to prevent sticking. Arrange the shrimp in a single layer and grill for 2-3 minutes per side, until they are pink and opaque.
5. Remove the shrimp from the grill immediately to avoid overcooking. Garnish with a generous squeeze of fresh lemon juice from the wedges and serve hot.
Nutritional Information
• (Per Serving)
• Calories: 198 kcal
• Total Fat: 5.0g
• Total Carbohydrates: 2.0g
• Dietary Fiber: 0.2g
• Protein: 36.4g
Pro Tips
• Chef’s
• Watch for the ‘C’ shape! Shrimp cook in minutes. Pull them from the heat the second they turn pink and opaque and curl into a gentle ‘C’. A tight ‘O’ shape means they’re overcooked.
• Soak your skewers. If using wooden or bamboo skewers, submerge them in water for at least 30 minutes before grilling to prevent them from burning to a crisp over the flames.
• Get the grates screaming hot. A properly preheated grill is essential for achieving those beautiful, caramelized char marks and a perfect sear without drying out the shrimp.
• Pat your shrimp completely dry. Whether using fresh or thawed frozen shrimp, drying them with a paper towel is crucial. A dry surface allows the marinade to cling better and helps the shrimp sear rather than steam.
