Spicy grilled shrimp come together quickly and cook in minutes. A simple cilantro-based marinade with a touch of cayenne creates a bright, spicy flavor that you can adjust to taste. Thread the shrimp onto two skewers so they’re easy to flip on the grill.
When I first asked Christian for the recipe, I expected a long list of ingredients. He shrugged and said, “Just olive oil, cilantro, cayenne, salt and pepper.” I was skeptical and almost added garlic or lemon, but I resisted—and the shrimp are better for it. The straightforward combination highlights the shrimp while the cayenne gives a pleasant kick.
We enjoyed these shrimp at a graduation celebration alongside grilled artichokes with homemade mayonnaise, Mexican corn, dry-rub ribs and pulled pork. They stood out among all that barbecue—simple, fresh and spicy in the right way. These shrimp are equally at home on a weeknight: everything can be on the table in about 20 minutes when you grill the shrimp with corn and green beans.
If some guests don’t want shrimp, serve this marinade and sides with other grilled proteins such as carne asada, lamb chops, tuna steaks, swordfish, bacon-wrapped scallops, or chicken and lamb kabobs. You can also pile the grilled shrimp into tacos or onto a Mexican street corn salad for a true summer meal. In cooler months, a stovetop grill pan works well if you don’t want to barbecue outdoors.
Spicy Grilled Shrimp
Ingredients
- 10 9-inch bamboo skewers soaked in water 15–30 minutes
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper or more to taste
- 2 tablespoons extra-virgin olive oil
- 1 pound medium or large shrimp peeled (leave the tails on) and deveined
Instructions
-
Preheat the grill to medium-high.
-
In a large bowl, whisk together the cilantro, salt, pepper, cayenne and olive oil. Add the shrimp and toss gently to coat.
-
Thread about 7 or 8 shrimp (depending on size) onto one skewer by the fattest part so they curve the same way. Slide a second skewer through near the tails to secure them. Give each shrimp a little space so they cook evenly. Repeat with remaining shrimp and skewers.
-
Grill 2 to 3 minutes per side, until the shrimp are pink and just cooked through. Transfer to a platter and serve immediately.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Leave a comment & rate the recipe below!