Monica's favorite gear for
making Shrimp Skewers
This is a go-to Mexican hot sauce that works well in the shrimp marinade.
This Asian hot sauce is always in my fridge and also a good hot sauce to use in the shrimp marinade.
This adds great flavor to the marinade.
This 6-inch whisk is a handy size for combining small amounts of ingredients, like the marinade for the shrimp.
This size is perfect for small individual servings of shrimp.

Spicy Grilled Shrimp Skewers

So easy! Serve them hot, cold, or room temperature.


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Spicy Grilled Shrimp Skewers

By Monica              8-10 6" skewers
These easy, tasty shrimp are so versatile and can be served hot, cold, or at room temperature. Try them on salad, in tacos, or as an appetizer.

These easy, tasty shrimp are so versatile and can be served hot, cold, or at room temperature. Try them on salad, in tacos, or as an appetizer.

Ingredients
  • 1/3 cup olive oil
  • 2 tablespoons bottled hot sauce
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • wooden skewers (6" recommended for individual servings)

Directions
If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min. Make marinade in bowl or measuring cup; whisk together olive oil, hot sauce, smoked paprika, and garlic. Pat shrimp dry with paper towel. Place shrimp in shallow dish; pour marinade on shrimp and toss gently to coat. Let marinate in fridge for 15-30 minutes. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation. Oil grill lightly and preheat on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.
SERVING SUGGESTIONS:
--Cold with salad greens tossed with Honey Lime Dressing
--Hot inside a taco - add a tortilla with lettuce, guacamole, and fire roasted salsa*
--Room temperature as an appetizer - serve with Asian peanut dipping sauce*
*Find recipes for honey lime dressing, fire roasted salsa, and Asian peanut sauce at www.theyummylife.com.

This recipe results in mildly spicy shrimp. Want to spice it up more? Add some ground cayenne pepper or diced fresh jalapeno pepper.


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An easy way to grill delicious shrimp.
Make them spicy or not-so-spicy to fit your taste. 

Last week my friend, Sandy, asked me to prepare some kind of spicy seafood for a salad course at a beer/food pairing fundraiser dinner she was organizing. The beer was being provided by Schlafly--a favorite local St. Louis company. I made these easy shrimp skewers that were served on a bed of greens at the dinner.

These skewers are versatile, because they can be served hot, cold, or at room temperature. They can be made ahead or served right off the grill. These shrimp skewers make a tasty family meal, or the recipe can be multiplied to serve a big group.

Hot, cold, and room temperature serving suggestions:

 

Step-by-step photos for making Spicy Grilled Shrimp Skewers

Step 1. Assemble the ingredients: olive oil, smoked paprika, bottled hot chili pepper sauce or sriracha, garlic, raw shrimp--peeled and deveined (I used jumbo shrimp, 20 shrimp per pound)

  • This recipe results in mildly spicy shrimp. Want to spice it up more? Add some ground cayenne pepper or diced fresh jalapeno pepper.

view on Amazon:  sriracha hot sauce, smoked paprika

IMG_3240.jpg

Step 2. If you're using wooden skewers, start soaking them in water. This will help keep them from getting too burned on the grill. I used 6" skewers--a good size for individual servings.

Step 3. Whisk together the marinade: olive oil, hot chili sauce, smoked paprika, garlic.

Step 4. Pat shrimp dry with paper towel and put in shallow dish.

IMG_3243.jpg  IMG_3244.jpg

Step 5. Pour marinade onto shrimp and toss to coat. Let it marinate in the fridge for 15 to 30 minutes.

IMG_3245.jpg  IMG_3246.jpg

Step 6. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. I alternated the direction of the tail as I threaded these--only because they look prettier that way. I had 38 skewers from 4 pounds of shrimp; approx. 9-10 skewers per pound.

IMG_3249.jpg  IMG_3250.jpg

Step 7. Put the skewers on a hot oiled grill. Grill for 1-1/2 to 2 minutes on each side, just until they turn opaque.

IMG_3255.jpg  IMG_3261.jpg

It's important not to overcook the shrimp. It cooks very quickly and will turn tough and rubbery if you overdo it.

grilled shrimp

The shrimp can be eaten hot right away. Or you can put it in a dish, cover, and refrigerate it. I made this shrimp a day ahead, and it was read to serve on salad greens at the dinner the next evening.

shrimp

Having the shrimp on individual skewers made it easy to quickly assemble the spicy shrimp salad plates at serving time.

IMG_3268crop_1.jpg

Schlafly's APA beer was served with this spicy shrimp and salad course.
This happens to be one of my favorite beers.  It was a great combo!

IMG_3294.jpg

The Honey Lime Dressing on the salad greens was a nice, light complement to the spicy shrimp. Here's that recipe:

Click to view Honey Lime Vinaigrette recipe

honey lime vinaigrette

 

This recipe is a good choice when you want something slightly spicy, but without too much heat. Sandy was feeding 30 people, so it needed be suitable for guests with a wide range of spice tolerance. 

IMG_3270.jpg

Make it a yummy day!
Monica 

Link directly to this recipe Print this recipe
Spicy Grilled Shrimp Skewers
By Monica              Servings: 8-10 6" skewers
Ingredients
  • 1/3 cup olive oil
  • 2 tablespoons bottled hot sauce
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • wooden skewers (6" recommended for individual servings)
Directions
If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min. Make marinade in bowl or measuring cup; whisk together olive oil, hot sauce, smoked paprika, and garlic. Pat shrimp dry with paper towel. Place shrimp in shallow dish; pour marinade on shrimp and toss gently to coat. Let marinate in fridge for 15-30 minutes. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation. Oil grill lightly and preheat on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.
SERVING SUGGESTIONS:
--Cold with salad greens tossed with Honey Lime Dressing
--Hot inside a taco - add a tortilla with lettuce, guacamole, and fire roasted salsa*
--Room temperature as an appetizer - serve with Asian peanut dipping sauce*
*Find recipes for honey lime dressing, fire roasted salsa, and Asian peanut sauce at www.theyummylife.com.

This recipe results in mildly spicy shrimp. Want to spice it up more? Add some ground cayenne pepper or diced fresh jalapeno pepper.
Print this Recipe   Share this Recipe



Posted on Wednesday, May 11th, 2011

Looking for holiday gifts for the foodie in your life?
Here are a few gift guides I made to help:








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