Spicy Grilled Shrimp Recipe

I really think the 1 tablespoon of salt is a misprint. I've used this recipe for years mincing the garlic with 1 teaspoon of salt and with that small change the recipe is a five star-er. Actually, a couple changes. I buy fresh frozen shrimp (split and deveined but NOT peeled) and thaw them in salted water (brine). Scientifically, this causes the protein in the shrimp to bind with the water and plumps them up. Leaving the shells on protects the delicate shrimp from the high heat of the grill and although it's a little work for your guests to peel their shrimp, it's finger lickin' good!

Love this flavoring! I made the paste exactly as described, but I made this into a 1 dish meal by mixing the paste with a thinly sliced yellow pepper, 2 or 3 cups of broccoli florets and about a quarter of a onion, sliced thinly, and 1 lb peeled extra-large raw shrimp, then sautéing this mix in 1 tbs hot olive oil over a medium-high flame, tossing every couple of minutes. Once the shrimp was nearly done I covered the pan for a couple of minutes to steam it (there was plenty of juice for this, no extra liquid needed). This was enough for 3 servings. Based on some earlier reviews, it seems the recipe was corrected to reduce salt from 1Tbs to 1 tsp, and that was plenty. I Served it over white jasmine rice. Delicious!

We used this recipe to guide us and used what we had available in the list along with some Parmesan cheese to both marinate shell on shrimp for about 30 minutes. We grilled the shrimp and leftover juice together in 3 separate tin foil hand made bowls keeping them covered in the foil for about 10-12 minutes. We opened each “bowl” up every 3 minutes to baste and check on the progress. Turned out awesome and the cold leftover shrimp the next day were just as good! Forgot to say we had these as part of modified family only at home COVID-19 prom dinner for our graduating daughter

I followed the suggestion to use 1/2 teaspoon salt. Marinated about 15 minutes. Loved the charred flavor and spiciness of the shrimp.

My culinary skills are not the greatest, but this recipe is foolproof. I made it for one person so I cut the ingredients in half. I also grilled the shrimp on a George Foreman grill and it turned out fantastic. Put the grill on the lowest temperature setting and grill for two minutes. The spicy favors were delicious and the shrimp was tender and not dried and overcooked.

Quick and easy. Let the shrimp rest in the marinade for a half hour or so while the grill gets hot for a bit more flavor. I used smoked paprika, but that's the only change I made. Definitely will make again.

I made these and they were to die for! They went quickly and everyone loved them. I doubled the marinated sauce and just added a dash of salt, instead of what the recipe called for and barbecued them. I also marinated them for an hour.

This is a really amazing recipe! I used deveined but unpeeled shrimp. Only put shrimp in the sauce for a few minutes before grilling, but still had plenty of flavor. I also grilled on aluminum foil, which I never do, but decided to for this. Made it really easy to control heat and not lose shrimp vs. grill. Kids scrunched their faces when met with unpeeled shrimp, but ended up having a fun time peeling and eating with their hands. Served alongside linguine noodles simply tossed with butter, salt, and dried parsley. This will be enjoyed often.

Yummy and easy!! I would reduce salt next time. Just a little bit of heat which is good for hubby who is a bit sensitive to it. For our grill, 4 mins (TOTAL) on high heat was almost too long. High heat provides some charring which I love but pay attention--grilling is quick and 2-3 mins per side may be too long. Ours was a little rubbery.

I made this over the weekend with the ingredients listed except I cut down the cayenne pepper to 1/4 tsp or so. I also precooked 4 pieces of bacon, cut it into 1/2 inch slices then put a piece in the center of each shrimp and made shrimp skewers for the grill. Really good, really quick!!

Best grilled shrimp I ever made!! I grilled it with zucchini, red peppers, onions & mushrooms that I put on the grill 15 minutes before the shrimp and made enough sauce to toss the veggies in also. It was a delicious meal. I served it with angel hair pasta tossed with butter, olive oil and garlic powder.

This is a very good recipe. After reading some of the comments about the salt amount used, I went with a half teaspoon of kosher salt. which was perfect for me. (side note) Mince the garlic, then use a fork to mash in with salt.

For various reasons, I made several modifications, but it turned out well. My husband isn't supposed to eat garlic per se, but can have garlic infused olive oil, so used that in place of the regular olive oil and garlic. And he doesn't tolerate large amounts of spiciness, so cut way back on the cayenne. I decided to sauté the shrimp in a pan on the stovetop. So, instead of making a paste, I mixed all the ingredients in my cast iron pan, heated it, and sautéed the shrimp for about 3 minutes per side. We both liked the addition of extra lemon juice. My only regret is that it doesn't make more sauce, to serve over pasta or rice.

Everybody loved this! Great taste! It had a spicy kick! Will definitely make again!

The paste was awesome; husband cleaned his plate. And no butter!

This recipe was so good! I used a stove top grill pan lightly oiled and it worked great

I’m officially calling this a masterpiece.

Great flavors and quick! However, even reducing the salt to 1 tsp still seemed too salty for me. I would make this again with 1/2 tsp kosher salt.

Easy to throw together and great flavor

This recipe was surprisingly easy to make, and it was a hit with all of my family! I will DEFINITELY be making this again SOON! Thanks to the one who posted it! Lori