Go Back
–+ servings
Spicy grilled shrimp turned over on other side on the grill.
Print Recipe

Spicy Grilled Shrimp

Colossal shrimp are dry brined, then slathered with spicy paste and grilled to perfection. The result is tender, flavorful shrimp, loaded with flavor.
Prep Time1 hour 30 minutes
Cook Time5 minutes
Total Time1 hour 35 minutes
Servings: 6
Author: Four to Cook For

Equipment

  • (10-12) 15" metal skewers
  • (2) baking sheets
  • Charcoal grill
  • grill glove
  • Pastry/basting brush

Ingredients

Dry Brine

  • 1 teaspoon baking soda
  • 3 teaspoon granulated, white sugar
  • 36 colossal white shrimp, peeled with tail on and defrosted

Spicy Paste

  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon granulated, white sugar
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons freshly squeezed lemon juice about 2 lemons
  • lemon wedges, to serve
  • 1/2 cup Italian flat-leaf parsley chopped, for garnish optional

Instructions

Brine Shrimp

  • Peel the shrimp, leaving tails on, and pat dry.
  • Prepare the dry brine. Combine baking soda, salt, and sugar in a gallon-sized freezer bag. Add shrimp, and shake to coat.
  • Skewer 8-10 shrimp per skewer, making sure that they are head-to-tail, and packed tightly together. Use two skewers to keep them in place.
  • Place skewers across a baking sheet so the shrimp are suspended across and on the edge of the tray (this helps with drying). Pat dry with paper towel again if needed. Put in fridge and let rest for one hour.

Make Spicy Paste

  • Meanwhile, prepare the spicy paste. In a medium bowl, add minced garlic and combine with salt.
  • Mix with cayenne and paprika, then add olive oil and lemon juice to make into a paste. Set aside during the hour that the shrimp are brining.

Grill

  • When ready to cook the shrimp. prepare the grill. You'll need to cook the shrimp when the coals are at their hottest. Set the grill low.
  • When coals are ready, smear paste on shrimp. Grill 2 to 3 minutes a side, turning once. Use grill glove, as the metal skewers will be hot.
  • Assess each skewer and as they become done, move to a second, clean baking sheet.
  • Squirt a little lemon juice over the top and serve immediately or at room temperature, with lemon wedges and garnished with chopped parsley.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!