This Spicy Grilled Shrimp recipe brings bold flavor to your table with a fiery marinade and quick grill time. Perfect for summer gatherings and weeknight meals, tender shrimp soak in a punchy mixture of olive oil, sesame oil, fresh herbs, hot sauce, and Asian chile paste. The result? A mouthwatering dish with a perfect balance of heat and bright citrus. Serve these delicious shrimp skewers as a main course or appetizer—ready in under three hours including marinating time!
Total Time:2 hrs 44 mins
Yield:6 servings
Ingredients
For the Marinade
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
For the Shrimp
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Instructions
Prepare the Marinade: In a mixing bowl, whisk together olive oil, sesame oil, chopped parsley, hot sauce, minced garlic, ketchup, Asian chile paste, salt, pepper, and lemon juice until well combined. Set aside about 1/3 of this marinade for basting during grilling.
Marinate the Shrimp: Place the peeled and deveined shrimp in a large resealable plastic bag. Pour in the remaining marinade, seal the bag, and refrigerate for 2 hours to let the flavors infuse.
Prepare the Grill and Skewers: Preheat an outdoor grill to high heat. While the grill heats, thread the marinated shrimp onto the soaked wooden skewers, piercing each shrimp once near the tail and once near the head for secure placement. Discard the used marinade in the bag.
Grill the Shrimp: Lightly oil the grill grate to prevent sticking. Place the shrimp skewers on the hot grill and cook for about 2 minutes per side, or until the shrimp turn opaque and are cooked through. Baste the shrimp frequently with the reserved marinade for extra flavor.
Notes
Soak the wooden skewers for at least 30 minutes to prevent burning on the grill.
Reserve a clean portion of marinade for basting to avoid cross-contamination.
Don’t overcook the shrimp; they cook quickly and become rubbery if left too long.
Adjust the hot sauce and chile paste to taste if you prefer a milder or spicier dish.
Serve with lemon wedges for an extra pop of citrus.
Author:Anna
Prep Time:40 mins
Cook Time:4 mins
Category:Main-course
Method:Grilling
Cuisine:American, Asian fusion
Diet:Low Lactose
Nutrition
Serving Size:1/6 of recipe (about 5-6 large shrimp)
