Easy Spicy Grilled Shrimp
This Easy Spicy Grilled Shrimp recipe is smoky, spicy, slightly sweet and delicious! Super easy to make and perfect to kick off the grilling season.
Servings 4 people
Calories 291kcal
Ingredients
- 1 lb (453 g) jumbo shrimp, peeled and deveined
- Vegetable or Canola oil spray
- Lime wedges to serve (optional)
- Chopped cilantro to garnish (optional)
Honey Chipotle Marinade:
- 1/4 cup honey
- 1 - 2 individual chipotle peppers from a can of chipotles in adobo, finitely chopped
- 3 tablespoons adobo sauce from a can of chipotles in adobo
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- ½ teaspoon ground cumin
Mango Salsa (optional):
- 1 cup mango, diced
- 1 cup diced tomatoes,
- 1 jalapeno, seeded and thinly diced
- ½ cup thinly diced red onion
- 3 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ¼ cup packed fresh cilantro leaves, chopped
Instructions
Clean The Shrimp:
- Clean the shrimp if necessary. Using a paring knife, make a shallow cut along the back of the shrimp, exposing the vein. Use the tip of the knife to lift and remove the vein. Rinse the shrimp under cold water to wash away any remaining debris. Pat the shrimp dry with a paper towel.
Prepare the Marinade:
- In a small bowl, combine the spicy marinade ingredients. Pour ¾ of the marinade over the shrimp and toss to coat. Cover and refrigerate for 15 - 30 minutes—reserve ¼ of the chipotle marinade to baste the shrimp while grilling.
Grill:
- Preheat the grill to high heat (350-450° F).
- Drain the shrimp, discarding the marinade. Thread the shrimp onto skewers.
- Generously spray the shrimp with oil on both sides.
- Grill the shrimp (uncovered) over high heat for 2 minutes per side; the cooking time will depend on the size and thickness of your shrimp. Baste the shrimp with the reserved marinade once. Flip each skewer halfway through cook time, baste, and continue cooking until they turn pink and opaque.
- Remove from the grill and baste with marinade, if desired. Let the shrimp rest for 2 -3 minutes.
- Serve immediately with Mango Salsa, drizzled with lime juice, and garnished with chopped cilantro if desired.
Mango Salsa (optional):
- In a medium bowl, combine all the mango salsa ingredients. Cover and refrigerate until ready to use.
Notes
Store: Place the cooled grilled shrimp in an airtight container. A sealable plastic container or a resealable freezer bag works well for this purpose. Make sure to remove any shells or skewers if they were used during grilling. Store in your refrigerator for up to 2 days.
Freeze: Place the cooled shrimp in an airtight freezer-safe container or freezer bag. Squeeze out as much air as possible from the bag before sealing it to minimize the risk of freezer burn. Cooked shrimp can be frozen for up to three to six months. However, it's ideal to consume them within the first three months to maintain optimal quality.
Reheat: To know everything you need to know about reheating shrimp, check out my How to Reheat Grilled Shrimp post.
Tips & Tricks to Grill Shrimp
- Choose the right shrimp. Opt for fresh or frozen shrimp that are large and firm. Shrimp that are labeled as "jumbo" or "extra-large" work well for grilling, as they are less likely to overcook or fall through the grill grates.
- Preheat the grill. Begin by setting up the grill at least 15 minutes before you start grilling, and be sure to start with a clean grill grate to prevent shrimp from sticking. This allows for proper cooking and helps achieve those appetizing grill marks.
- Use skewers or a grilling basket. To make flipping easier and prevent shrimp from falling through the grates, you can thread them onto skewers (pre-soaked in water if using wooden skewers) or use a grilling basket. If using skewers, leave a little space between each shrimp to ensure even cooking.
- Marinate. Marinate the shrimp beforehand to infuse them with extra flavor.
- Grill time and temperature. Shrimp cook quickly, so it's important to monitor their cooking time closely. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Overcooking can result in tough and rubbery shrimp.
- Baste with marinade or sauce. While grilling, you can baste the shrimp with the remaining marinade.
- Don't overcrowd the grill. Give the shrimp enough space on the grill to ensure even cooking, and avoid steaming them. If necessary, grill them in batches.
- Use a thermometer (optional). If you want to ensure the shrimp are cooked to the appropriate internal temperature, you can use a food thermometer. Shrimp should reach an internal temperature of 120-130°F (49-54°C).
- Rest before serving. After grilling, allow the shrimp to rest for a couple of minutes before serving. This helps the juices redistribute, resulting in tender and juicy shrimp.
Nutrition
Calories: 291kcal | Carbohydrates: 30g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1369mg | Potassium: 310mg | Fiber: 1g | Sugar: 25g | Vitamin A: 980IU | Vitamin C: 36.7mg | Calcium: 181mg | Iron: 2.9mg