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Spicy Grilled Shrimp

5.0(1859)

This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices — garlic, lemon, paprika and cayenne — to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it’s fresh. If it doesn’t taste vibrant and smoky, it’s time to buy more.

by Mark Bittman·published 1999-05-26

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Dinner, Weeknight, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

234 kcal

Ingredients (8)

serves

1 large clove garlicgarlic
1 tablespoon coarse saltsalt
1/2 teaspoon cayennecayenne
1 teaspoon paprikapaprika
2 tablespoons olive oilolive-oil
2 teaspoons fresh-squeezed lemon juicelemon-juice
1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and driedshrimp
Lemon wedgeslemon

Instructions (2 steps)

01Start 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.
02Mince 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.

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Rich recipe — supports nutrition-aware planning.