Spicy Grilled Shrimp

Image of Suzan Najjar
Rated 4.5 based on 5 customer reviews
Spicy Grilled Shrimp
Spicy Grilled Shrimp
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Ingredients

  • 2 tablespoons minced garlic
  • 2 tablespoons Asian-style ground chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 lemon, cut into wedges
  • ¼ cup chopped fresh parsley

Directions

  1. Stir garlic, chili paste, soy sauce, and olive oil together in a bowl; add shrimp and mix to coat. Let shrimp marinate for 10 minutes.
  2. Preheat an outdoor grill to medium-high.
  3. Thread shrimp onto skewers and discard marinade. Grill shrimp until pink on the outside and white on the inside, 2 to 3 minutes per side.
  4. Arrange skewers on a platter. Squeeze lemon over the shrimp and garnish with chopped parsley.
Mealthy tip:

To prevent wooden skewers from burning, soak them in water at least 30 minutes before grilling. Or better yet, use metal skewers if you have them! This is a very versatile marinade; use it for veggies or chicken that you grill or roast in the oven. Asparagus, zucchini, broccoli, or onion pieces would work really well. Add a touch of chopped from cilantro to the parsley for a slightly different flavor!

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jazzy Brewer

Jazzy Brewer says:

I made this grilled shrimp with a pomegranate molasses salad (also on this site). I love the spicy flavors and it paired perfectly with the sweet salad. I used really large, fresh shrimp and devoured it.

Image of Kaylee Adams

Kaylee Adams says:

I used sriracha and lots of garlic for this shrimp. Also, used really large gulf shrimp. So good. This is a simple recipe for a quick dinner. I served it with spiralized zucchini.

Image of Jenny J

Jenny J says:

I took this shrimp and used it to make a Cajun / Asian fusion style Po-Boy sandwich on French bread. It was really good, and extra spicy.

Image of Caro Hodgin

Caro Hodgin says:

Loved the idea another commenter left to finish cast iron seared shrimp off with a smoking gun. I got one for Christmas and had never used it! They were so smoky which went really well with the sambal oelek chili paste.

Image of Aja A

Aja A says:

Love this simple shrimp dish! It has the right amount of heat and the perfect topping over white or brown rice. If you don't have an outdoor grill (like me) a cast-iron grill pan will work just fine. I went a little extra and finished them off with a smoking gun just to get a bit of that outdoor grill aroma- however, that is not necessary.