Spicy Grilled Shrimp
Updated May 14, 2024
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large clove garlic
1 tablespoon coarse salt
½ teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 ½ to 2 pounds 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)
1 gram carbs; 319 milligrams cholesterol; 234 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 492 milligrams sodium; 40 grams protein
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.
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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 am using 10 precooked jumbo shrimp. Is it just me, or does this quantity of marinade seem scanty? Next time I will double up. Also, I used only 3/4th of a teaspoon for the salt. It’s easy for eaters to add more salt, but impossible to get rid of excess salt.
Great recipe! Will make this again and again for sure. Cooked on a gas grill with about 2 minutes on each side.
Tried this last night for a cookout. I reduced the salt, per the comments. I found it boring and not a compelling flavor accent for the shrimp. It seemed so promising, but didn't deliver for me.