I really love shrimp, but I haven’t blogged about it that much. I have my husband to blame for that. In the past few years, he has discovered that he is intolerant of shellfish. It’s not a “real allergy,” but it definitely does not agree with him. So I hold off on cooking shrimp and tend to order it at restaurants for myself when we go out to eat instead.
Now that I am working from home (lucky me!), I decided to enjoy some shrimp for lunch. This recipe is adapted from Food.com: Grilled Shrimp…Mmmmmm. It is so flavorful and really easy to make. I will admit to being new to the grill. I’ve always let my husband man the grill while I work inside on the rest of the meal, but I am slowly learning how to grill myself. It helps that we have a gas grill, so all I have to do is turn it on, but I’m finding our grill is a little temperamental. So I’m still learning. I do have a grill pan that I use on the stove top, and that works great, but sometimes it just good to have that fire!
I served this shrimp with a brown rice pilaf and some green beans (find the green bean recipe here: Green Beans Almondine). I think it would also be good with a pasta salad (such as my Creamy Feta Pasta Salad). Happy grilling!
Grilled Paprika Shrimp
Ingredients
- 1 tablespoon brown sugar
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons Italian herb seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- pinch crushed red pepper flakes (optional or to taste)
- 1 pound large or jumbo shrimp, peeled and deveined (tails left on if desired)
- 1 tablespoon FODY Garlic-Infused Oil
- 1 lemon, cut into wedges
Instructions
- In a small bowl, combine the brown sugar, paprika, Italian herbs, salt, pepper and red pepper flakes. In a 1-gallon size resealable storage bag, toss the shrimp with the garlic-infused oil. Add the paprika mixture and toss to coat the shrimp. Refrigerate for one to four hours.
- Thread shrimp onto skewers while heating grill to medium-high heat. Lightly oil the grill grates. Place skewers of shrimp on grill and grill 2 to 3 minutes per side.
- Remove shrimp from skewers and squeeze fresh lemon juice over top. Serve with remaining lemon wedges.
*Adapted from Genius Kitchen: Grilled Shrimp…Mmmmmm
