This Grilled Shrimp recipe is the perfect BBQ appetizer to get you started grilling. Spicy and sweet, will keep your guests coming back for more every time.
I originally saw this recipe using a good amount of Thai chili. I love spicy food but this was too much for my liking. Again, I modified from this recipe and changed it to regular red chili.
Adjust to your personal tastes, though, and even consider skipping the chili altogether if you’re not a fan of the spices.
Do you have a BBQ smoker? Learn how to grill shrimp with our easy recipe. 
Should you peel shrimp before grilling?
Shrimp can be shelled before or after grilling, but you’ll get better results if you die before grilling. This allows the smoky flavors from the grill to better penetrate the shrimp meat. This also allows the marinade to penetrate the shrimp better and give them more flavor.
How long to marinate shrimp?
This can be deduced from the ingredients of the marinade you use. If you use citrus ingredients like lemon or lime, it only takes 20-30 minutes for the strong flavor to come through. Anything above that risks the acidity of the fruit breaking down the shrimp meat and forming a papilla.
If you use non-acidic ingredients, such as garlic, olive oil, or thyme, you can marinate for at least an hour.
For this recipe he used a simple mixture of red chili, olive oil and garlic and marinated the shrimp in the fridge for an hour.
Peel and wash the prawns
Start by pulling on the shrimp’s legs and the shell should slide off. Some people like to leave the shell around the tail intact, but I removed it for this recipe. This will help the garlic and olive oil marinade penetrate better.
Next you need to devein the shrimp. This includes removing the dark cord of digestive tract that runs down the back of each shrimp. If you don’t, it will taste gritty and ruin the meat.
Using a sharp paring knife, cut the back of the shrimp from head to tail, then use the knife to lift out the vein. Then rinse to remove any residue.
Writer & content creator. BBQ fanatic!
