Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

Ingredients Nutrition


  1. Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp), rinse and dry.
  2. Using mortar& pestle smash garlic and salt into a smooth paste.
  3. Add cayenne and paprika and mix well.
  4. Add olive oil and lemon to form a thin paste.
  5. (NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.) Toss shrimp with paste until evenly coated.
  6. (This mixture can be covered and refrigerated for up to an hour before grilling).
  7. Grill until shells are bright pink- 2-3 minutes per side.


Most Helpful

These were fantastic! We will cook these again soon. They were so nice and spicy. Thanks for posting this recipe.

gwynn June 29, 2012

These were a bit salty for my taste. I brined them with the shells on and then peeled them, then skewered them and grilled them. I liked the red color they took on and the little bit of spice from the cayanne. DH really liked them. We ate them with lemon spaghetti (Giada's Great for a summer's night!

Teresa in CO June 25, 2010

i took shells off after brining. very tasty. I love salt but found these to be a little too salty. next time i'll reduce the salt in the spice paste. will for sure make again!

texaslesa June 24, 2009

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