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.
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.
Didn’t have cayenne so substituted a little bit of chili powder and a touch of old bay and it was amazing. Used probably 3/4 tbl of salt and felt like it was good. My husband doesn’t like shrimp and enjoyed this.
use less salt