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.

Recipe Summary

prep:
15 mins
cook:
6 mins
total:
21 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat.

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  • In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.

  • Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Editor's Note:

If you don't have coarse kosher salt, use 1 teaspoon table salt instead.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

164 calories; protein 25.1g 50% DV; carbohydrates 2.7g 1% DV; fat 5.9g 9% DV; cholesterol 230.4mg 77% DV; sodium 585.7mg 23% DV. Full Nutrition
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Reviews (843)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2006
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! Read More
(626)

Most helpful critical review

Rating: 3 stars
07/29/2005
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. Read More
(19)
1117 Ratings
  • 5 star values: 810
  • 4 star values: 223
  • 3 star values: 46
  • 2 star values: 16
  • 1 star values: 22
Rating: 5 stars
07/02/2006
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! Read More
(626)
Rating: 5 stars
03/23/2005
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. Read More
(368)
Rating: 5 stars
12/06/2003
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. Read More
(328)
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Rating: 5 stars
07/18/2011
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. Read More
(213)
Rating: 5 stars
01/20/2006
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. Read More
(109)
Rating: 4 stars
02/18/2006
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! Read More
(90)
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Rating: 4 stars
11/12/2003
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! Read More
(70)
Rating: 5 stars
08/03/2007
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. Read More
(48)
Rating: 5 stars
01/03/2006
i made this yesterday and today because i LOVED it sooo much. i put the shrimp on top of mixed greens. yum!!! great recipe! Read More
(43)
Rating: 3 stars
07/29/2005
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. Read More
(19)
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