Amazing Spicy Grilled Shrimp
Amazing Spicy Grilled Shrimp are juicy, smoky, garlicky, and packed with chili flavor.A simple lime and garlic marinade gives the shrimp incredible freshness.Smoked paprika and chili add warmth and beautiful color.The shrimp cook quickly on a hot grill with delicious charred edges.They make an excellent appetizer, main course, taco filling, or rice topping.This easy seafood recipe is perfect for weeknight dinners and summer cookouts.
Ingredients
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon lime zest
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon fresh cilantro, chopped
For Serving
- Lime wedges
- Fresh cilantro
- Sliced jalapeño, optional
- Extra chili flakes, optional
Instructions
- If using frozen shrimp, thaw them completely and pat them very dry with paper towels. Removing excess moisture helps the shrimp develop better color on the grill.If using wooden skewers, soak them in water for at least 20–30 minutes to prevent them from burning.
- In a large bowl, combine olive oil, minced garlic, lime juice, lime zest, smoked paprika, chili powder, red pepper flakes, cumin, salt, black pepper, and chopped cilantro.
- Avoid excessively long marination because the acidity from the lime juice can begin changing the texture of the shrimp.
- Preheat your grill to medium-high to high heat, approximately 400–450°F (200–230°C).Clean and lightly oil the grill grates.
- Thread the shrimp onto soaked wooden skewers or reusable metal skewers. Place them closely together but do not overcrowd them.
- Place the skewers on the hot grill. Cook for approximately 2–3 minutes per side.Turn the shrimp once they begin developing grill marks and become opaque.
- The shrimp should be opaque and pearly with a firm, slightly springy texture. Avoid overcooking because shrimp can quickly become rubbery.
- Transfer the grilled shrimp to a serving platter. Squeeze fresh lime juice over the top and garnish with cilantro and sliced jalapeño if desired.
- Serve immediately while hot.
Notes
- Shrimp size: Large or jumbo shrimp are easier to grill without overcooking.
- Fresh or frozen: Both work well as long as frozen shrimp are completely thawed.
- Pat dry: Dry shrimp develop better browning and grill marks.
- Marinating time: Keep the acidic marinade relatively short to preserve the shrimp's texture.
- Spice level: Adjust chili flakes according to your preferred heat level.
- Skewers: Soak wooden skewers before grilling.
- Don't overcook: Shrimp need only a few minutes over high heat.
- Serve immediately: Grilled shrimp are best when hot and freshly cooked.