18 Spicy Grilled Shrimp Recipes Delicious

Fire up your grills and get ready to spice up your dinner routine with our sizzling selection of 18 Spicy Grilled Shrimp Recipes! Perfect for those who love a little heat with their eat, these dishes promise to deliver bold flavors and quick cook times, making them ideal for busy weeknights or leisurely weekend barbecues. Dive in and discover your next favorite shrimp dish that’s sure to impress!

Garlic Butter Grilled Shrimp

Mmm, imagine juicy shrimp grilled to perfection, bathed in a rich garlic butter sauce. You’re just a few steps away from making this dreamy dish a reality at your next BBQ or weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 3 tbsp unsalted butter, melted (or use ghee for a nuttier flavor)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F. Tip: A well-heated grill prevents shrimp from sticking.
2. In a small bowl, mix melted butter, minced garlic, lemon juice, salt, and black pepper. Set aside. Tip: Let the sauce sit for 5 minutes to infuse the flavors.
3. Toss shrimp with olive oil in a large bowl to coat evenly. This helps in getting those nice grill marks.
4. Place shrimp on the grill in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
5. Brush the garlic butter sauce over the shrimp during the last minute of grilling. This adds flavor without burning the garlic.
6. Remove shrimp from the grill and garnish with chopped parsley. Serve immediately.

Perfectly grilled shrimp with a buttery, garlicky kick that’s simply irresistible. Try serving them over a bed of creamy polenta or alongside a crisp salad for a complete meal.

Spicy Grilled Shrimp Skewers

Alright, let’s dive into making some mouthwatering Spicy Grilled Shrimp Skewers that’ll be the star of your next barbecue. You’re going to love how quick and easy these are, with just the right kick of heat to keep things interesting.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp cayenne pepper (for that spicy kick)
• 1 tbsp honey (balances the heat)
• 1 tbsp lime juice (freshly squeezed)
• Salt to taste (start with 1/2 tsp)
• Wooden or metal skewers (if using wooden, soak in water for 30 mins)

Instructions

1. In a large bowl, combine olive oil, minced garlic, smoked paprika, cayenne pepper, honey, lime juice, and salt. Mix well.
2. Add the shrimp to the bowl and toss until evenly coated. Let marinate for at least 15 minutes at room temperature.
3. While the shrimp marinates, preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread the shrimp onto skewers, about 4-5 per skewer, leaving a little space between each for even cooking.
5. Place the skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
6. Remove from grill and let rest for a minute before serving.

Bursting with flavor, these skewers have a perfect balance of spicy, sweet, and smoky. Serve them over a bed of cilantro lime rice or with a side of cool avocado salsa for a complete meal that’s sure to impress.

Honey Lime Grilled Shrimp

You’re going to love how these honey lime grilled shrimp turn out—juicy, flavorful, and perfect for summer nights. They’re quick to make and even quicker to disappear off the plate.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/4 cup honey (for a lighter version, use half)
• 2 tbsp lime juice (freshly squeezed tastes best)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. In a medium bowl, whisk together honey, lime juice, minced garlic, olive oil, salt, black pepper, and red pepper flakes until well combined.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15 minutes at room temperature (no longer, or the lime juice will start to cook the shrimp).
3. Preheat your grill to medium-high heat (about 375°F to 400°F). If using a grill pan, heat it over medium-high heat on the stove.
4. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
5. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque. Avoid overcooking to keep them juicy.
6. Remove from the grill and let rest for a minute before serving.

Crunchy, sweet, and tangy, these shrimp are a hit on their own or over a bed of cilantro lime rice. Try serving them with extra lime wedges for that extra zing.

Cajun Grilled Shrimp

Wow, you’re going to love this Cajun Grilled Shrimp recipe—it’s packed with flavor and super easy to make. Perfect for those summer BBQs or when you’re craving something spicy and delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the shrimp with olive oil until evenly coated.
3. Add Cajun seasoning, garlic powder, salt, and black pepper to the shrimp. Mix well to ensure all shrimp are evenly seasoned.
4. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
5. Place the shrimp skewers on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
6. Remove from the grill and serve immediately with lemon wedges on the side.

Out of the grill, these shrimp are juicy with a smoky, spicy kick that’s balanced by a squeeze of fresh lemon. Try serving them over a bed of rice or alongside a crisp salad for a complete meal.

Grilled Shrimp Tacos

Kick off your summer with these grilled shrimp tacos that are as easy to make as they are delicious. You’ll love the smoky flavor paired with fresh toppings for a perfect meal any night of the week.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off, your choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage (for crunch)
• 1/2 cup diced avocado (for creaminess)
• 1/4 cup chopped cilantro (for freshness)
• Lime wedges, for serving

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, and salt until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. While the shrimp grill, warm the tortillas on the grill for about 30 seconds per side. Tip: Keep them warm by wrapping in a clean kitchen towel.
5. Assemble the tacos by placing shrimp on tortillas, then topping with cabbage, avocado, and cilantro. Tip: Squeeze lime juice over the top for an extra zing.

Light, flavorful, and with just the right amount of smokiness, these tacos are a hit. Serve them with an extra lime wedge on the side for those who love a tangy kick.

Lemon Herb Grilled Shrimp

Now, let’s dive into making some Lemon Herb Grilled Shrimp that’ll have your taste buds dancing. Perfect for those summer evenings when you’re craving something light yet flavorful.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. In a large bowl, combine olive oil, garlic, lemon zest, lemon juice, oregano, salt, black pepper, and red pepper flakes. Mix well.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate in the fridge for 15-30 minutes, no longer, or the lemon juice will start to cook the shrimp.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Thread the shrimp onto skewers if using wooden ones, soak them in water for 30 minutes first to prevent burning.
5. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque. Avoid overcooking to keep them juicy.
6. Remove from the grill and let rest for a minute before serving.

Delightfully tender with a bright, herby kick, these shrimp are a hit on their own or tossed over a fresh salad. Try serving them with a side of grilled veggies for a complete meal that screams summer.

Grilled Shrimp with Mango Salsa

Zesty and vibrant, this Grilled Shrimp with Mango Salsa is your ticket to a summer feast that’s as easy to make as it is delicious. You’ll love the sweet and spicy combo that’s perfect for any backyard gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 2 ripe mangoes, diced (about 2 cups)
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust to taste for heat)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (freshly squeezed for best flavor)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, avoiding overcooking to keep them juicy.
4. While the shrimp grill, combine the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Mix gently to avoid mashing the mangoes.
5. Remove the shrimp from the grill and let them rest for a minute to allow the juices to redistribute.
6. Serve the grilled shrimp topped with the mango salsa, or arrange them on a platter with the salsa on the side for dipping.

Every bite of this dish offers a burst of freshness from the mango salsa, perfectly complementing the smoky, succulent shrimp. Try serving it over a bed of greens or with warm tortillas for a fun twist.

Thai Grilled Shrimp

Delicious Thai Grilled Shrimp is the perfect dish to spice up your summer BBQ. You’ll love the bold flavors and how easy it is to make.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (use fresh for best flavor)
• 1 tbsp honey (adjust to taste)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp red pepper flakes (reduce if you prefer less heat)
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. In a large bowl, whisk together olive oil, garlic, honey, soy sauce, red pepper flakes, and lime juice until well combined.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Thread the shrimp onto skewers, leaving a little space between each for even cooking. Discard any leftover marinade.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Avoid overcooking to keep them juicy.
6. Remove from the grill and sprinkle with chopped cilantro before serving.

Mouthwatering and slightly charred, these shrimp pack a punch of sweet, spicy, and tangy flavors. Serve them over a bed of jasmine rice or with a side of grilled veggies for a complete meal.

Grilled Shrimp and Pineapple Skewers

Who doesn’t love a dish that brings a taste of the tropics right to your backyard? These Grilled Shrimp and Pineapple Skewers are the perfect blend of sweet and savory, and they’re incredibly easy to make.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 cups fresh pineapple chunks (about 1-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, combine the shrimp, pineapple chunks, olive oil, honey, smoked paprika, garlic powder, salt, and pepper. Toss gently to coat everything evenly.
3. Thread the shrimp and pineapple onto the skewers, alternating between the two. Leave a little space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque and the pineapple has nice grill marks.
5. Tip: Don’t overcrowd the skewers to ensure everything cooks evenly. Tip: Keep an eye on the shrimp as they cook quickly. Tip: Let the skewers rest for a minute off the grill before serving to let the flavors meld.

Now, these skewers are all about the contrast—juicy, sweet pineapple against the smoky, tender shrimp. Serve them over a bed of cilantro lime rice for a complete meal that screams summer.

Grilled Shrimp Scampi

Oh, you’re going to love this Grilled Shrimp Scampi recipe. It’s perfect for those summer nights when you want something light yet flavorful, and it comes together in no time.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup dry white wine (optional, but adds depth)
• 2 tbsp unsalted butter
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the shrimp with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
5. While the shrimp are grilling, melt butter in a small saucepan over medium heat. Add lemon juice, white wine, and red pepper flakes, simmering for 2-3 minutes to slightly reduce.
6. Remove shrimp from the grill and immediately toss with the butter sauce in the bowl.
7. Garnish with chopped parsley before serving.

You’ll notice the shrimp are perfectly juicy with a smoky char from the grill, balanced by the bright, buttery sauce. Try serving them over a bed of zucchini noodles for a low-carb twist.

Chili Lime Grilled Shrimp

Got a craving for something zesty and a little smoky? This chili lime grilled shrimp is your ticket to a quick, flavor-packed meal that feels like a mini vacation.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 limes, juiced (about 1/4 cup)
• 1 tbsp honey (for a touch of sweetness)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large bowl, whisk together olive oil, garlic, chili powder, cumin, salt, pepper, lime juice, and honey until well combined.
2. Add shrimp to the bowl and toss to coat evenly. Let marinate in the fridge for 15 minutes (no longer, or the lime juice will start to cook the shrimp).
3. Preheat your grill to medium-high heat (about 375°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
5. Grill shrimp for 2-3 minutes per side, until they turn pink and opaque. Avoid overcooking to keep them juicy.
6. Remove from grill and sprinkle with fresh cilantro before serving.

Amazingly juicy with a perfect char, these shrimp are a burst of tangy, spicy, and slightly sweet flavors. Serve them over a bed of cilantro lime rice or alongside a crisp salad for a complete meal.

Grilled Shrimp Po’ Boy

Let’s dive into making a Grilled Shrimp Po’ Boy that’s bursting with flavor and perfect for any summer day. You’ll love how easy it is to whip up this classic sandwich with a smoky twist.

Ingredients

• 1 lb large shrimp, peeled and deveined (for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp paprika (smoked paprika adds depth)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp each)
• 4 French bread rolls (toasted lightly for crunch)
• 1 cup shredded lettuce (iceberg for crunch, romaine for texture)
• 1 large tomato, sliced (heirloom for sweetness)
• 1/2 cup mayonnaise (or aioli for extra flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they turn pink and slightly charred. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. While the shrimp grill, mix mayonnaise with lemon juice in a small bowl for a quick sauce. Tip: Let it sit for 5 minutes to meld flavors.
5. Toast the French bread rolls on the grill for about 1 minute per side, just until they’re lightly crispy.
6. Assemble the Po’ Boys by spreading the lemon mayo on both sides of the rolls, then layer with lettuce, tomato slices, and grilled shrimp. Tip: Add a dash of hot sauce if you like it spicy.

Zesty and satisfying, this Grilled Shrimp Po’ Boy combines smoky, juicy shrimp with crisp veggies and creamy sauce. Serve it with a side of sweet potato fries or a cold slaw for the ultimate meal.

Grilled Shrimp with Avocado Dip

Let’s dive into making this irresistible Grilled Shrimp with Avocado Dip that’s perfect for any summer gathering. You’ll love how the smoky shrimp pairs with the creamy dip, creating a flavor combo that’s hard to beat.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if you like)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt, to taste
• 2 ripe avocados
• 1/4 cup sour cream
• 1 lime, juiced
• 1/4 cup cilantro, chopped (optional for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While the shrimp grill, mash the avocados in a separate bowl. Stir in sour cream and lime juice until smooth. Tip: For a chunkier dip, leave some avocado pieces unmashed.
5. Season the avocado dip with salt to taste and mix well.
6. Serve the grilled shrimp warm with the avocado dip on the side. Garnish with chopped cilantro if desired. Tip: Skewer the shrimp before serving for easy dipping.

Best enjoyed when the shrimp are hot off the grill, contrasting beautifully with the cool, creamy avocado dip. Try serving them with a side of crunchy tortilla chips or over a bed of greens for a lighter meal.

Grilled Shrimp Caesar Salad

Vibrant flavors and a satisfying crunch make this Grilled Shrimp Caesar Salad a summer favorite. You’ll love how the smoky shrimp pairs with the creamy dressing.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1/4 cup grated Parmesan cheese
• 1 cup croutons (homemade or store-bought)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While the shrimp grill, place the chopped romaine in a large salad bowl.
5. Drizzle the Caesar dressing over the lettuce and toss to coat evenly. Tip: Start with half the dressing and add more as needed to avoid overdressing.
6. Add the grilled shrimp, Parmesan cheese, and croutons to the salad. Gently toss to combine.
7. Serve immediately with lemon wedges on the side. Tip: Squeezing fresh lemon juice over the salad just before eating enhances the flavors.

A perfect balance of smoky, creamy, and crunchy, this salad is a meal on its own. Try serving it in a large, shallow bowl to showcase all the colorful ingredients.

Grilled Shrimp with Garlic Aioli

Oh, you’re going to love this grilled shrimp with garlic aioli—it’s the perfect combo of smoky and creamy, and it’s surprisingly easy to whip up for a weeknight dinner or a fancy weekend BBQ.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 cloves garlic, minced (fresh is best for that punchy flavor)
• 1/2 cup mayonnaise
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp smoked paprika (adds a nice depth)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and slightly charred—don’t overcook, or they’ll get rubbery.
4. While the shrimp grill, mix mayonnaise, minced garlic, lemon juice, and smoked paprika in a small bowl to make the aioli.
5. Serve the grilled shrimp hot with the garlic aioli on the side for dipping, or drizzle the aioli over the shrimp for a more decadent dish.

Crispy on the outside, juicy on the inside, these shrimp paired with the creamy, garlicky aioli are a match made in heaven. Try skewering them for easy serving at your next outdoor gathering!

Grilled Shrimp and Corn Salad

Grilled shrimp and corn salad is the perfect summer dish that brings together the smoky flavors of the grill with the fresh, crisp taste of vegetables. You’ll love how easy it is to throw together for a quick lunch or a light dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 ears of corn, husks removed
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, salt, and pepper until evenly coated.
3. Place the shrimp on the grill and cook for 2-3 minutes per side, until they turn pink and opaque.
4. At the same time, place the corn on the grill. Rotate every 2 minutes until all sides are lightly charred, about 8 minutes total.
5. Remove the shrimp and corn from the grill. Let the corn cool slightly, then cut the kernels off the cob.
6. In a large bowl, combine the grilled shrimp, corn kernels, diced avocado, and chopped cilantro.
7. Drizzle the lime juice over the salad and gently toss to combine all the ingredients.

So there you have it—a grilled shrimp and corn salad that’s bursting with flavors and textures. The smokiness from the grill pairs beautifully with the creamy avocado and the tangy lime. Serve it over a bed of greens for an extra crunch or with warm tortillas for a more filling meal.

Grilled Shrimp with Cilantro Lime Rice

Hey, you’re going to love this easy-to-make dish that’s perfect for those warm summer nights. Grilled shrimp with cilantro lime rice is a flavorful combo that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp butter

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
4. Grill the shrimp for 2-3 minutes per side, until they’re pink and opaque.
5. While the shrimp cooks, rinse the rice under cold water until the water runs clear to remove excess starch.
6. In a medium saucepan, bring the water to a boil, then stir in the rice, reduce heat to low, cover, and simmer for 18 minutes.
7. Remove the rice from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
8. Stir in the chopped cilantro, lime juice, and butter into the rice until well combined.
9. Serve the grilled shrimp over the cilantro lime rice.

Combining the smoky shrimp with the bright, zesty rice creates a dish that’s both satisfying and refreshing. Try garnishing with extra lime wedges and cilantro for a pop of color and flavor.

Grilled Shrimp with Spicy Remoulade

Oh, you’re going to love this grilled shrimp with spicy remoulade—it’s the perfect mix of smoky and spicy, and it’s surprisingly easy to whip up. Whether you’re hosting a summer BBQ or just craving something delicious, this dish won’t disappoint.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp hot sauce (like Tabasco, adjust to taste)
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper (optional for extra heat)

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While the shrimp grill, mix mayonnaise, hot sauce, lemon juice, garlic powder, onion powder, and cayenne pepper in a small bowl to make the remoulade. Tip: Let it sit for 10 minutes to let the flavors meld.
5. Serve the grilled shrimp hot with the spicy remoulade on the side for dipping. Tip: For an extra kick, drizzle a little extra hot sauce over the shrimp before serving.

Unbelievably, the shrimp are juicy with a perfect char, while the remoulade adds a creamy, spicy contrast. Try serving them over a bed of greens or with crusty bread to soak up all that delicious sauce.

Conclusion

Kickstart your culinary adventure with these 18 Spicy Grilled Shrimp Recipes that promise to delight your taste buds and spice up your meals. Perfect for home cooks looking to add some zest to their dinner routine, these recipes are a must-try. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy grilling!

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