Ingredients
- large clove garlic
- tablespoon coarse salt
- /2 teaspoon cayenne pepper
- teaspoon paprika
- tablespoons olive oil
- teaspoons lemon juice
- pounds large shrimp, peeled and deveined
- lemon wedges for garnish
Instructions
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Step 1
To start, get the grill heating to medium while you prepare the spice paste. Crush the garlic with salt in a small bowl, then whisk in the cayenne, paprika, olive oil, and lemon juice. Toss the shrimp thoroughly in this vibrant mixture until every piece is well coated. Once the grates are hot, lightly oil them and lay the shrimp on in a single layer. Grill for just 2 to 3 minutes per side—watching them turn pink and slightly charred at the edges. They’re done when opaque all the way through. Stack them onto a platter, squeeze fresh lemon over the top, and serve right away while they’re hot and juicy.
Chef's Tip
I always let the shrimp bathe in the seasoning for 5–10 minutes before grilling—it really allows the spices to meld. Also, if you’re using wooden skewers, soak them first to avoid burning.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat—just until heated through to keep them tender.
Variation Tips
Serve these shrimp over a bed of zucchini noodles for a full keto meal, or pile them onto a crisp salad with avocado. You can also swap the cayenne with chipotle powder for a smokier heat.