Simply coat the shrimp with olive oil and spices, thread them on skewers, and cook them for a total of six minutes. Shrimp are so delicious. I make them often for my family, and I have many ways of prepping them, including shrimp scampi, baked shrimp, and broiled shrimp.
Ingredients
You’ll only need a few ingredients to make this tasty shrimp recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Shrimp are small, so they’re ready fast, making them the ideal dish to make for a weeknight dinner. Olive oil: I love this oil and use it frequently when I cook. It does have a low smoke point, so you can certainly use avocado oil instead. To season: I like to use Kosher salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. I prefer garlic powder to fresh minced garlic in this recipe because it more uniformly coats the shrimp and it doesn’t burn as easily. Raw shrimp: I use large peeled and deveined shrimp in this recipe. I wouldn’t use small ones for grilling. Extra-large will work too, although they might need to stay slightly longer on the grill.
Instructions
Cooking shrimp on the grill is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by whisking together the olive oil, lemon juice, Kosher salt, chili powder, and cayenne pepper. You’ll get a nice, spicy sauce. Now, add the shrimp to the sauce and toss to coat, then thread them on skewers. Grill until opaque and cooked through, about 3 minutes per side over medium-high heat.
Expert tips
Since shrimp are so small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they’re no longer translucent.It’s always a good idea to try and grill food without charring it, or at the very least try to minimize charring. To prevent the shrimp from charring, keep a close eye on them. You can also grill them over medium heat instead of medium-high and grill for a little longer if needed.You can use an outdoor grill, an indoor dual-contact electric grill, or a grill pan. Whatever works for you.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use melted butter instead of olive oil.Try different spices, such as onion powder and chili powder.Omit the smoked paprika. When the shrimp are done, sprinkle them with dry-grated parmesan cheese.
Serving suggestions
These tasty shrimp go with so many side dishes. Since I usually make them in the summer, I like to serve them with any of the following sides:
Tomato saladCreamy cucumber saladAsparagus saladBroiled tomatoes
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. I like to use them cold in a shrimp salad for my lunch the next day. But you can also reheat them gently, in the microwave on 50% power.
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