Created by: Kchurchill5
Created on October 27, 2013
Categories: Side Dishes, Shellfish, Shrimp, Vegetables, Garlic, Appetizers, Mexican, North American, Southwest, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Summer, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Refrigerator, Gluten-Free, Low Carbohydrate, Low Sodium, No Eggs, Non-Dairy, Spicy, Spring (more)
Spicy Chili Grilled Shrimp
"This is such an easy and quick dish to prepare - just 5 ingredients. It is spicy; but, oh so delicious. For me ... this makes the perfect appetizer. And, this dish is definitely best when grilled - whether you use a outdoor grill, or grill pan. And, a squeeze of fresh orange is a must! Prep time, does include marinating time."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (2)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 30-45mPT30-45M
Cook Time: 5-7mPT5-7M
One word: AWESOME! simply awesome recipe for shrimp, used jumbo (really big) shrimp doubled marinade 30 jumbo shrimp Im making it again this weekend, thanks very much KChurchill.
- 3 pounds shrimp (extra large or jumbo shrimp, peeled and deveined tails left on, my preference - but not necessary)
- 1/2 cup hot sauce (cayenne pepper sauce, I used Franks Red Hot Cayenne Pepper sauce (but, any brand will work)
- 2 garlic cloves, crushed (see note below)
- 1/2 cup olive oil
- 2 tablespoons chili powder
- Pinch of salt
- Fresh orange juice, and orange slices
- Scallions, fine minced (white and green parts)
What You Will Need
No special items needed.
Shrimp ... First, make sure that your shrimp are thawed, peeled, and deveined. I leave the tails on (easier to eat as an appetizer). Also, if your shrimp are frozen, thaw in a colander, in the refrigerator; so the shrimp do NOT sit in water as they thaw. But, fresh shrimp are always better if possible. Most stores sell, peeled and deveined; and, if the tails are off ... don't worry.
Marinade ... You got to love how simple this is. Add everything to a large ziploc bag or bowl (glass NOT metal), and mix to combine. Add the shrimp, toss; and, make sure to refrigerate 30-45 minutes before grilling. How easy is that?
Grilling ... I prefer to use an outdoor grill. But, an inside grill pan works just fine. If using a outdoor grill; I prefer to use skewers to prevent the shrimp from falling through the grates. And, since the shrimp cook so quickly; it isn't necessary to soak wooden skewers - if you are using them. The shrimp cook very quickly, so keep an eye on them. Just 2-4 minutes per side is all it takes (depending on the type of grill you are using). Once the shrimp begin to curl and turn pink ... they are done. You DO NOT want to over cook them.
Finish, Serve, and ENJOY! ... Once the shrimp are done; plate, and garnish with the scallions, orange slices, and a fresh squeeze of orange juice. They are absolutely delicious. A perfect easy appetizer! These are also delicious served over a fresh spinach salad, with a light citrus vinaigrette.
- Serving Size: 1 (400.8 g)
- Calories 497
- Total Fat - 31.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 428.4 mg
- Sodium - 2208.1 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 1.6 g
- Sugars - 0.3 g
- Protein - 47.3 g
- Calcium - 203.2 mg
- Iron - 1.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg