Equipment
Ingredients
Main Ingredients
- 500 g large shrimp, peeled and deveined, tails left on
- 30 ml olive oil
- 5 g garlic powder
- 3 g smoked paprika
- 1 lemon, cut into wedges
Pantry Staples
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
If using wooden skewers, submerge them in water to soak for at least 15 minutes to prevent them from burning on the grill.
Preheat your gas or charcoal grill to medium-high heat, targeting 200 degrees Celsius or 400 degrees Fahrenheit. Ensure the grill grates are clean and lightly oiled.
In a mixing bowl, combine the peeled shrimp, olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Toss until the shrimp are evenly coated.
Thread the seasoned shrimp onto the skewers. Pierce each shrimp twice, once near the tail and once near the head, so they lie flat and do not spin when flipped.
Place the skewers on the hot grill. Cook for 2 to 3 minutes per side. The shrimp are done when they turn pink, become opaque, and form a gentle C shape.
Remove the shrimp skewers from the grill immediately. Squeeze fresh lemon juice over the top while they are still hot, and serve.
Chef's Notes
- To achieve a beautiful sear without overcooking the delicate meat, your grill must be very hot. The goal is maximum heat for minimum time.
- Leaving the tails on the shrimp provides a convenient handle for eating as finger food and adds a slight depth of flavor during cooking.
- For the five-ingredient limitation, a bold spice mix like smoked paprika combined with garlic powder delivers massive flavor impact. Feel free to swap this with cajun seasoning or a chili-lime rub depending on your pantry.
- If using a charcoal grill, create a two-zone fire. Sear the shrimp directly over the coals, but keep a cooler zone available just in case flare-ups occur from the dripping olive oil.
Storage
Refrigerator: 2 days — Store in an airtight container. Best enjoyed cold on a salad the next day rather than reheated.
Reheating: If reheating is necessary, gently warm in a skillet over low heat for 1 to 2 minutes. Microwave reheating will cause a rubbery texture.
