Description
Craving a quick, fiery, and flavorful seafood dish that’s perfect for summer grilling? Amazing Spicy Grilled Shrimp delivers bold, zesty flavors with a kick of heat! These succulent shrimp are marinated in a vibrant blend of olive oil, sesame oil, hot sauce, and Asian chile paste, then grilled to perfection in just minutes. Ideal for BBQs, weeknight dinners, or as a crowd-pleasing appetizer, this beginner-friendly recipe is packed with spice and ready in under 2.5 hours (including marinating).
Ingredients
This shrimp dish comes together with ingredients that create a bold, spicy flavor profile. Here’s what you need and why each matters:
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Olive Oil (⅓ cup): Forms the base of the marinade, adding richness and helping flavors adhere.
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Sesame Oil (¼ cup): Contributes nutty, savory depth to the marinade.
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Chopped Fresh Parsley (¼ cup): Adds bright, herbaceous freshness.
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Hot Sauce (2 tbsp): Brings bold, tangy heat (e.g., Tabasco or Sriracha).
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Minced Garlic (2 tbsp): Infuses pungent, savory flavor.
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Ketchup (1 tbsp): Adds subtle sweetness and tomato flavor to balance heat.
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Asian Chile Paste (1 tbsp): Provides intense, spicy kick (e.g., sambal oelek or gochujang).
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Salt (1 tsp): Enhances overall flavor.
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Black Pepper (1 tsp): Adds sharp, peppery bite.
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Lemon Juice (3 tbsp): Contributes bright, tangy acidity.
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Large Shrimp (2 lbs, peeled and deveined): Offer sweet, tender texture, perfect for grilling.
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Wooden Skewers (12, soaked in water): Prevent burning and make grilling easier.
Substitutions and Variations
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Shrimp: Swap for scallops, firm white fish (like cod), or tofu for vegetarian; adjust grilling time (3–5 minutes for scallops, 2–3 minutes per side for fish or tofu).
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Hot Sauce: Use any preferred hot sauce (e.g., Frank’s RedHot); reduce to 1 tbsp for milder flavor.
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Chile Paste: Replace with sriracha, harissa, or ½ tsp red pepper flakes for different heat profiles.
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Sesame Oil: Substitute with avocado oil or extra olive oil for a milder taste.
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Lemon Juice: Use lime juice or white vinegar for similar tang.
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Gluten-Free: Naturally gluten-free; ensure chile paste and hot sauce are gluten-free.
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Add-Ins: Include 1 tsp grated ginger or zest of 1 lemon in the marinade for extra zing.
Instructions
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Prepare the Marinade:
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In a mixing bowl, whisk together ⅓ cup olive oil, ¼ cup sesame oil, ¼ cup chopped fresh parsley, 2 tbsp hot sauce, 2 tbsp minced garlic, 1 tbsp ketchup, 1 tbsp Asian chile paste, 1 tsp salt, 1 tsp black pepper, and 3 tbsp lemon juice until well combined.
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Reserve ⅓ of the marinade (about ⅓ cup) in a small bowl for basting during grilling; cover and refrigerate.
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Beginner Tip: Whisk thoroughly to emulsify oils; taste marinade (before adding shrimp) and adjust hot sauce or salt if needed.
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Marinate the Shrimp:
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Place 2 lbs peeled and deveined large shrimp in a large, resealable plastic bag.
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Pour the remaining marinade (about ⅔ of the total) over the shrimp and seal the bag, ensuring shrimp are well-coated.
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Refrigerate for 2 hours, turning the bag halfway through to ensure even marinating.
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Beginner Tip: Don’t marinate longer than 2 hours, as lemon juice can “cook” the shrimp, making them tough.
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Prepare the Grill and Skewers:
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Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
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Preheat an outdoor grill to high heat (about 450°F or 230°C) and lightly oil the grates to prevent sticking.
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Beginner Tip: Use a paper towel with oil and tongs to oil grates safely; ensure grill is fully preheated for clean grill marks.
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Skewer the Shrimp:
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Thread shrimp onto skewers, piercing once near the tail and once near the head (about 5–6 shrimp per skewer for large shrimp).
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Discard the marinade used for the shrimp.
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Beginner Tip: Thread shrimp tightly but not overlapping to ensure even cooking; keep skewers uniform for consistent grilling.
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Grill the Shrimp:
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Place skewers on the preheated grill and cook for 2 minutes per side, until shrimp are opaque and slightly charred (internal temperature of 145°F or 63°C).
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Baste frequently with the reserved marinade during grilling, applying lightly to avoid flare-ups.
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Beginner Tip: Flip skewers carefully with tongs; grill quickly to avoid overcooking, which makes shrimp rubbery.
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Serve:
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Remove shrimp from skewers or serve on skewers for a fun presentation.
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Serve hot, optionally garnished with extra parsley or a lemon wedge, with sides like rice or grilled veggies.
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Beginner Tip: Serve immediately for maximum juiciness; provide extra reserved marinade (not used for raw shrimp) as a dipping sauce if desired.
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Cooking Tips
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Shrimp Prep: Use fresh or fully thawed shrimp; pat dry before marinating to ensure marinade adheres well.
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Marinating Time: Stick to 2 hours to balance flavor and texture; longer marinating can make shrimp mushy due to acidity.
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Grilling Technique: Grill on high heat for quick cooking and char; avoid over-basting to prevent flare-ups from oil-heavy marinade.
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Skewer Soaking: Soak wooden skewers fully submerged to prevent charring; metal skewers are a reusable alternative.
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Spice Control: Adjust hot sauce and chile paste to taste; start with half the amount for milder flavor and add more when basting.