Fire up the grill this summer for some healthy eats with this Spicy Grilled Shrimp recipe. Made with just a few ingredients and ready to eat in less than 20 minutes!
Easy Grilled Shrimp
Nothing makes me happier than cooking food over a fire. It’s so simple and primitive, yet complex and unpredictable. Cooking a killer meal on hardwood charcoal is extremely satisfying and makes you feel like you can conquer the world. Standing over a fire, I’m mesmerized by the glowing coals and the way they look like shiny jewels. When I was little, I used to wish I could reach into the fire and grab a “jewel” coal. I never did, of course, because…well that would have been stupid. 😀
When I grill, I like to keep things pretty simple and this Spicy Grilled Shrimp recipe is just that! Perfect for a quick and easy healthy lunch or dinner. The seasoning mix has a Mexican flair to it, so grill them up for #TacoTuesday and serve with bibb lettuce leaves for delicious gluten free, Paleo and Keto friendly tacos.
How To Butterfly Shrimp
Grilled shrimp are easier to cook if they are butterflied. Butterflying means to partially cut through the thick part of a piece of meat or seafood and spreading the sides open to resemble a butterfly’s wings so the food can cook evenly. I like to cut shrimp 1/2 of the way through and butterflying also allows you to remove the yucky “vein” of you-know-what that’s straight down the middle of the whole shrimp.
I’ve owned this hibachi-style grill by Lodge for a year now and it has turned out to be my favorite way to charcoal grill. This powerful little cast iron baby runs HOT AS A FIRECRACKER and cooks food so quickly! If you are thinking about getting a grill like this, read this post by my BBQ/Grilling Hero, Steven Raichlen, about the pros and cons of hibachi cooking and check out the grill’s info/specs here. A bit of advice, search the Internet for the best price on this grill before buying it because it can bought for under $100. Just make sure the manufacturer is Lodge to ensure the grill is solid cast iron.
One of best features of this grill (I think) is the way the cooking grate can be moved closer to the fire and that’s perfect for making a Pittsburgh style steak. Have you ever had one of those? It’s a rare steak that’s been charred on the outside. If you’re like me and prefer your steak rare but still want some grill flavor and texture on the outside, do it Pittsburgh style. You won’t regret it.
I love making this spicy grilled shrimp recipe whenever J and I are just hanging outside by the pool, enjoying a cold drink, on a beautifully sunny summer afternoon. So easy to throw a skewer on the grill and it also looks pretty darn fancy to serve up as finger food to guests. New menu item for the next par-tay 🎉
Next time you want an easy meal or snack, grill up some healthy Spicy Grilled Shrimp! Don’t eat shrimp? Enjoy this spicy Easy Jerk Chicken with Grilled Pineapple Salsa recipe instead and happy grilling!
Speaking of grills, I have 4 different types of BBQ grills but I’ve always wanted a big griddle for parties at home or to take camping. Well, I finally found the perfect one at an extremely reasonable price! This Blackstone Flat Top Gas Grill Griddle Station just arrived the other day and I’m testing it out next week. Can’t wait and look out for a video of me cooking 48 burgers on it on my Instagram and Facebook accounts soon 😃
- 1 pound of extra large raw whole wild shrimp, heads-on preferred
- 1 tablespoon vegetable oil
- 1 tablespoon Ancho chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon each salt & fresh ground black pepper
- optional accompaniments: lemon or lime wedges, hot sauce
- Preheat a gas grill on the highest heat possible for 10 minutes.
- While grill is preheating, remove the shrimp shells but leave on the heads. Butterfly the shrimp by using a knife to cut each shrimp down the middle, from the head down to the tail, halfway through but not cutting all the way through. Remove the vein, rinse off the shrimp and lightly dry off with paper towels.
- Place the shrimp in a large bowl, sprinkle with all the seasonings and the oil. Mix together with your hands, ensuring the mixture evenly covers each shrimp. Using a skewer, thread it through the whole body of a shrimp, on the backside starting at the tail and securing it into the head. If using wooden skewers, can wrap them in aluminum foil to prevent burning.
- Once the grill is preheated, gently place the whole shrimp on the grill and cook for 3-4 minutes on each side, or until shells turns pink and the shrimp is opaque.
- Serve immediately with lemon or lime wedges and your favorite hot sauce.