Description
Succulent grilled shrimp marinated in a fiery blend of paprika, cayenne, and lemon. Perfect for a summer BBQ!
Ingredients
Units
Scale
- 1 lbs (454 g) shrimp
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 lemon zest
- 0.5 lemon juice
- Salt
Instructions
- If using wooden skewers, soak them in water for at least 20 minutes before grilling so they do not burn.
- Peel and devein the shrimp if needed, leaving the tails on for easier handling. Pat them dry with paper towels.
- In a medium bowl, whisk together the olive oil, minced garlic, paprika, cayenne, lemon zest, and lemon juice. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat your grill to high heat. Use a folded paper towel dipped in oil and held with tongs to grease the grates well. This prevents the shrimp from sticking.
- Thread the shrimp onto the skewers, piercing each shrimp through both the head and tail ends so they lay flat. Season both sides with salt.
- Grill for 2-3 minutes per side until the shrimp are pink, opaque, and lightly charred. They will curl into a loose C shape when done. Overcooked shrimp curl into a tight O.
- Transfer the skewers to a platter and squeeze fresh lemon over the top. Serve immediately while hot.
Notes
- For a smokier flavor, use hardwood charcoal instead of gas.
- If you don’t have skewers, grill the shrimp directly on the grill grates.
- Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150