Spicy Grilled Shrimp Recipe

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Most Helpful Positive Review

Jul 02, 2006

I really think the 1 tablespoon of salt is a misprint. I've used this recipe for years mincing the garlic with 1 teaspoon of salt and with that small change the recipe is a five star-er. Actually, a couple changes. I buy fresh frozen shrimp (split and deveined but NOT peeled) and thaw them in salted water (brine). Scientifically, this causes the protein in the shrimp to bind with the water and plumps them up. Leaving the shells on protects the delicate shrimp from the high heat of the grill and although it's a little work for your guests to peel their shrimp, it's finger lickin' good!

—SKANDREWS

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Most Helpful Critical Review

Jul 29, 2005

It may be because I left the shrimp in the sauce for around 20 minutes before cooking, but these were way too salty. (And I love salty food.) I love the rest of the flavors, though.

—KRAEZDAY

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677 Ratings

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Mar 23, 2005

The spices were just right for this recipe. It had a really good flavor. I did leave the shrimp in the garlic, salt, spice mixture to marinade for awhile and then I added the lemon juice shortly before cooking (if seafood is left in an acid for too long it can get mushy). Furthermore, I used my George Forman grill to cook the shrimp; it is winter and I was too lazy to stand in the garage with the regular grill. It only took about 2 minutes for the shrimp to cook. through.

—JENJW4

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Dec 06, 2003

Very delicious and easy recipe. I made a few departures from the original. First, I did not put any caynne pepper (didn't have any at the time); then I added 1/2 tbsp salt, not a full tbsp. I minced 3 cloves of garlic instead of one and added an extra tbsp of olive oil. The proportions of the rest of the ingredients remained unchanged. The sauce was enough for 1 pound of shrimp, the salt and spice were just right. I cooked my shrimp in a broiler for 3 min on a foil covered lightly with cooking spray.

—R123O123M

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Jan 20, 2006

Ive made this several times and have discovered that I need to watch my times very closly. Setting too long in the salty mixture can ruin it. I have passed this along to friends, who all enjoy it very much. I usually serve 4 shrimp on top of a 4oz. piece of peppered and grilled buffalo top sirloin, roasted rosemary potatoes and a crisp cold mixed salad.

—buffalochef

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Feb 18, 2006

Great flavor. I cut down the salt to 1 tsp. and added 1 tsp. of Old Bay Seasoning (because I can't imaging shrimp without it). Make sure you don't overcook!

—MANOMES

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Nov 12, 2003

I used less salt and more cayenne. I then prepared 2 batches - I wrapped half the shrimp in bacon before I skewered them. Both were good, but the bacon wrapped were THE hit!

—BLEACHERDAVE

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Aug 03, 2007

I cut the salt in half like everyone else. This is spicy, but not as much as you'd think for there being 1/2 tsp of cayenne in it. My shrimp ended up sitting in the garlic/pepper mixture for an hour b/c I wasn't ready to cook them....I was worried it would make it too spicy, it didn't....they were great.

—WSBLEND

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Nutrition

Calories
164 kcal
8%

Carbohydrates
2.7 g
< 1%

Cholesterol
230 mg
77%

Fat
5.9 g
9%

Fiber
1.1 g
4%

Protein
25.1 g
50%

Sodium
1226 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Grilled Shrimp

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 164
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 1g 5 %
Cholesterol 230mg 77 %
Sodium 1226mg 49 %
** Potassium 259mg 7 %
Total Carbohydrates 2.7g < 1 %
Dietary Fiber 1.1g 4 %
Protein 25.1g 50 %
** Sugars 0.1g
** Vitamin A 11 %
** Vitamin C 30 %
** Calcium 7 %
** Iron 39 %
** Thiamin 5 %
** Niacin 68 %
** Vitamin B6 12 %
** Magnesium 16 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.