Spicy Grilled Shrimp

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


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!

Nutrition Facts

Per Serving: 332 calories; 7g fat; 10.8g carbohydrates; 53g protein; 479mg cholesterol; 2813mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 332 Calories from Fat67
% Daily Value*
Total Fat 7g 11%
Saturated Fat2g 8%
Trans Fat0.0g
Polyunsaturated Fat1.8g
Monounsaturated Fat3.3g
Cholesterol 479mg 160%
Sodium 2813mg 117%
Total Carbohydrate 10.8g 4%
Dietary Fiber1g 4%
Protein 53g
Vitamin A20% Vitamin C30%
Calcium18% Iron7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

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.

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 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 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 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.