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Grilled Spicy Shrimp – vegetarian recipe
Stav Kogan

Grilled Spicy Shrimp

A fast, fiery, and fresh weeknight meal. This Grilled Spicy Shrimp recipe is a powerhouse of zesty, smoky flavor packed into a ridiculously simple, low-carb dish. With a quick marinade and just minutes on the grill, you get a light, healthy meal that tastes like summer on a plate
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 serving
Calories: 198
Ingredients Method Nutrition

Ingredients
  

  • 0.18 oz (5 g) 1 large garlic clove, crushed /
  • 1 tsp (0.21 oz / 6 g) . coarse salt /
  • 1 tsp (0.08 oz / 2.3 g) . paprika /
  • ½ tsp (0.03 oz / 0.9 g) . cayenne pepper /
  • ¼ cup (2 fl oz / 60 ml) lemon juice /
  • 2 tbsp (1 fl oz / 30 ml) . olive oil /, plus extra for grates
  • 32 oz (907 g) 2 lbs (907 g / 32 oz) large shrimp, deveined and peeled /
  • 8 lemon wedges, for garnish
  • 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.

Method
 

  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.
  4. Pour the marinade over the top and toss gently until every shrimp is evenly coated.
  5. Lightly brush the grill grates with olive oil to prevent sticking.
  6. Arrange the shrimp in a single layer and grill for 2-3 minutes per side, until they are pink and opaque.
  7. Remove the shrimp from the grill immediately to avoid overcooking.
  8. Garnish with a generous squeeze of fresh lemon juice from the wedges and serve hot.
  9. 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.

Nutrition

Calories: 198kcalCarbohydrates: 2gProtein: 36.4gFat: 5g

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