Spicy Grilled Shrimp
- Cook Time: 4 - 6 minutes
- Course: Main Dish
Try something different on the grill today. Follow this recipe to make Spicy Shrimp on the grill in no time.
Reynolds Kitchens tip
Food won't stick to the grill with Reynolds Wrap® Non-Stick Foil: To easily cut slits in non-stick foil, place a sheet of foil over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the sheet of foil on a preheated grill so foods won't fall through or stick to the grill rack. Clean-up will be a snap.
- Reynolds Wrap® Non-stick Aluminum Foil
- 1/4 cup fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 4 teaspoons seafood seasoning
- 2 teaspoons lemon pepper
- 1 teaspoon dried basil
- 4 cloves garlic, minced
- 1/2 cup vegetable oil
- 1 pound medium raw shrimp, peeled and deveined
COMBINE Lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade; stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp; discard marinade.
HEAT grill to medium-high (400° to 450°F). Cut slits in a sheet of Reynolds Wrap® Non-stick Aluminum Foil. Place on grill rack with non-stick side toward food. Arrange shrimp on top
GRILL uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
REMOVE shrimp from aluminum foil sheet; allow remaining juices to cool before handling foil.
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