Time 2h44m Yield 6 Number Of Ingredients 12 Steps:
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Time 3h15m Yield 8 servings Number Of Ingredients 14 Steps:
Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours. Meanwhile, combine the spice rub ingredients and set aside. To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.
Time 21m Yield 6 Number Of Ingredients 8 Steps:
Preheat grill for medium heat. 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.
Time 10m Yield Twenty servings Number Of Ingredients 7 Steps:
Whisk the oil, lemon juice, garlic, pepper and Tabasco sauce. Divide between 2 large bowls. Place half of the shrimp in each bowl and toss with the marinade. Refrigerate overnight. Preheat a grill or broiler. Grill or broil the shrimp until just cooked through, about 1 1/2 minutes on each side. Season with salt.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source. Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
Time 36m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika. Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using. In a large bowl toss the shrimp with the garlic oil until evenly coated. Cover and refrigerate for 30 minutes. Meanwhile soak the wooden skewers in cold water for 30 minutes. Preheat grill to medium heat, then lightly oil the grill grate. Thread the shrimp onto the wooden skewers. Cook the shrimp for 2-3 minutes per side or until opaque. Serve with lemon wedges.
Time 2h44m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade to use while grilling. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat grill for medium heat and lightly oil the grate. Stir chile-garlic sauce and honey together in a small bowl. Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends. Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Time 45m Number Of Ingredients 8 Steps:
Soak 12 wooden skewers in water for 30 minutes to prevent charring. Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside. Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes. Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy. Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes. Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
Time 40m Yield 20 Number Of Ingredients 8 Steps:
Soak twenty 6-inch wooden skewers in water 30 minutes. Meanwhile, heat coals or gas grill for direct heat. Make Coconut-Curry Sauce. Place shrimp in large bowl. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer. Cover and grill kabobs 4 to 6 inches from medium heat 4 to 6 minutes or until shrimp are pink and firm. Serve with sauce. Mix all sauce ingredients in small microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens.
Time 1h15m Yield 3 to 4 servings Number Of Ingredients 20 Steps:
For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don’t burn on the grill. Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan). For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning. Serve the rice with the shrimp skewers.
More about “spicy grilled shrimp recipes”
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Whisk first 8 ingredients in small bowl. Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
