Recipe by SUBEAST
"So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too."
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1 large clove
large shrimp, peeled and deveined
lemon, for garnish
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!
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.
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.
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.
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.
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!
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!
The SALT issue...
1 tbsp coarse salt is NOT a typo.
There is a big difference between COARSE salt and REGULAR salt. 1 tbsp coarse salt would be equivalent to 1 tsp regular table salt. The recipe calls for coarse salt and if you choose to use table salt, it's up to you to know the difference in the two and not assume that the poster made an error.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Grilled Shrimp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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