Spicy Chili Grilled Shrimp

4-8
Servings
30-45m
Prep Time
5-7m
Cook Time
35m
Ready In


"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."

Original recipe yields 4-8 servings
OK
  • MARINADE
  • Garnish:

Nutritional

  • 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

Step 1

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.

Step 2

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?

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

Related

ImPat

Spicy hot yes. I used QueenBea's recipe of http://www.recipezazz.com/recipe/franks-redhot-sauce-copycat-13676 as we cannot buy Frank's sauce here in Australia but I only had 1 tablespoon of chilli powder left so added some chilli flakes and oh boy these prawns went beyond spicy and we were flaming so much so the DH and I could only each get through 7 of our 12 prawns but we stilled enjoyed them very much though the DH admitted to overcooking them which he did in the frypan as barbecuing/grilling was out of the question due to high winds and pelting rain. He has requested we have this again but cut back on the chilli powder which is a superhot mix at the best of times and he will do in on the barbecue/grill. Thank you Kchurchill5 for a new spicy hot prawn recipe.

review by:
(16 May 2015)

ChefJeff

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

review by:
(18 Apr 2015)