Spicy Grilled Shrimp
Note that this recipe serves 4 as an appetizer, if you're serving as a main dish, double the recipe. String the shrimp onto two skewers to them very easy to turn on the grill.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 people
- 10 9-inch bamboo skewers soaked in water 15-30 minutes
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper or more
- 1/4 cup olive oil
- 1 pound medium or large shrimp peeled except for the tail and deveined
Preheat grill to medium-high.
In a medium bowl, whisk together cilantro, salt, pepper, cayenne and olive oil. Add shrimp and gently toss to coat.
Run one skewer through the fattest part of 7 or 8 shrimp (depending on shrimp size), nesting the shrimp so they are curved in the same direction. Run a second skewer through all of the shrimp near the tail. Adjust shrimp, giving each a little space, to help them cook evenly. Repeat with remaining shrimp and skewers.
Grill 2 to 3 minutes on each side, until shrimp are just cooked through. Transfer to platter and serve.
Calories: 233kcal | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1027mg | Potassium: 90mg | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2.5mg