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Grilled Shrimp with Charred Aromatics

This dish features shrimp skewered and grilled over high heat, developing a smoky, slightly charred exterior while remaining tender inside. The grilling process imparts a bold, savory flavor with a hint of sweetness from the caramelization, resulting in a visually appealing, smoky dish with a crisp texture on the outside and juicy meat within.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 lb large shrimp peeled and deveined, tails on preferred
  • 2 tablespoons olive oil for coating shrimp
  • 1 teaspoon ground black pepper freshly ground preferred
  • 1 teaspoon paprika smoked paprika adds smoky aroma
  • 2 cloves garlic minced
  • 1 lemon lemon wedges for serving

Equipment

  • Grill or Grill Pan
  • Skewers
  • Tongs
  • Bowl

Method
 

  1. Thread the peeled and deveined shrimp onto skewers, leaving space between each piece for even cooking. Set aside.
  2. In a small bowl, combine olive oil, black pepper, smoked paprika, and minced garlic. Brush this marinade evenly over both sides of the shrimp skewers.
  3. Preheat the grill or grill pan to high heat until hot and slightly smoking, about 5 minutes. Oil the grill grates lightly to prevent sticking.
  4. Place the shrimp skewers onto the hot grill. Cook for about 2-3 minutes per side, until the exterior is charred and smoky, and the shrimp turn opaque and firm. You should hear a hiss and see grill marks with a slight caramelization.
  5. Remove the shrimp from the grill using tongs and transfer to a plate. Serve immediately with lemon wedges for squeezing, and observe the vibrant, slightly smoky appearance with crispy edges.