Grilled shrimp, coated in a deliciously spicy marinade, are healthy fast food. They are ready fast, and they are very easy to make.
These shrimp are healthy, easy to make, and delicious. I make them often in the summer. And thanks to my George Foreman grill, I also make them when it’s rainy outside!
The ingredients you’ll need
You’ll only need six ingredients to make these tasty shrimp (exact measurements are in the recipe card below):
- Olive oil
- Lemon juice
- Kosher salt
- Chili powder
- Cayenne pepper
- Raw shrimp
How to make grilled shrimp
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by whisking together the olive oil, lemon juice, Kosher salt, chili powder, and cayenne pepper.
- Add the shrimp and toss to coat.
- Thread the shrimp on skewers.
- Grill until opaque, 2-3 per side over medium-high heat.
How long does it take to grill shrimp?
Not long! You only need to grill them for 2-3 minutes on each side.
You can cook them on an outdoor grill, on an indoor George Foreman type grill, or in a grill pan. Whatever works for you.
Whenever I make this recipe, I’m reminded that “fast food” does not have to equal “junk food!” Shrimp is healthy fast food. I always have a few bags of frozen shrimp in my freezer.
Even if I forget to defrost them the night before, I can quickly defrost them by placing them in a large bowl, filling it with cool water, and replacing the water a few times.
Since shrimp are so small and delicate, your top priority as a cook is to avoid overcooking them. Obviously, you want them fully cooked. But do take them off the grill the moment they’re no longer translucent.
What is the best seasoning for grilled shrimp?
I like to season them with a simple marinade of olive oil, lemon juice, chili powder, and cayenne pepper.
Is grilling healthy?
That depends. My main concern when making grill recipes is that charred food is considered unhealthy. It’s unclear how big the risk really is outside of the lab, but I still don’t think we should ignore it.
My solution is to try and grill my food without charring it, or at the very least try to minimize charring. As you can see in the photos, the shrimp are nicely grilled, but they are not burned.
To prevent them from charring, keep a close eye on them. You can also grill them over medium heat instead of medium-high and grill for a little longer if needed.
How to serve them?
They go with so many side dishes. Since I usually make them in the summer, I like to serve them with any of the following sides:
What about leftovers?
You can keep leftover grilled shrimp in the fridge, in a sealed container, for up to 3 days. I like to scatter them cold on top of a salad for my lunch the next day.
More shrimp recipes you might enjoy
Do you like shrimp? Then you should definitely check out my shrimp recipes!
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- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt (not fine salt)
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 lb. large raw shrimp, peeled and deveined
- If using wooden skewers, soak them in water for 20 minutes.
- Heat your grill on medium-high.
- In a large bowl, whisk together the olive oil, lemon juice, kosher salt, chili powder, and cayenne.
- Add the shrimp and toss to coat.
- Thread the shrimp on the skewers.
- Grill the shrimp until opaque, 2-3 minutes on each side. If using a dual contact grill such as a George Foreman grill, 4-5 minutes total should do it. Serve immediately.