Skewered Spicy Shrimp

The deliciousness of our previous Grilled Truffle Shrimp Skewers inspired us to look for similar recipes. Rob loves spicy food and Jess loves Mark Bittman’s recipes – they are simple yet oh-so-tasty.

Tip: Our wood skewers from last week started molding! Be sure they are dry before you store them. Try to get bamboo ones too.

We found one from him called¬†Skewered Spicy Shrimp and modified it to make it a tad more suited to the dishes we were cooking today. Our party guests loved it. It’s a totally different taste and texture from our Grilled Truffled Shrimp – very savory with a spicy kick. I’d recommend eating it with a cold beer.

Skewered Spicy Shrimp Recipe


  • 1 lb large shrimp, peeled and deveined (approx. 42 shrimps)
  • 1/3 bulb of minced garlic
  • ½ tbsp coarse sea salt
  • ¾ tsp ground chipotle pepper
  • 1 tsp sauce from adobo chipotle (optional for added kick)
  • ½ tsp ground paprika
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Lemon wedges

Rinse shrimp – it gets rid of some of the undesirable “sea” flavors. Mix garlic, sea salt, chipotle pepper, adobo chipotle sauce, paprika, olive oil, and lemon juice together in a large bowl to make a liquidy paste. Mix this sauce with cleaned shrimp. Skewer shrimp – about 6 per stick.¬†

Fire up the grill to at least medium-high heat. Grill each side for about 3-4 minutes. Turn when tails turn orange/red. Serve with lemon wedges.