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Grilled Spicy Salt and Pepper Shrimp Skewers on a baking sheet with lemon wedges

Grilled Spicy Salt and Pepper Shrimp Skewers

This easy recipe for Grilled Spicy Salt and Pepper Shrimp Skewers may be increased to feed a larger crowd by increasing the ingredients proportionally (e.g. doubling, tripling). Servings sizes will depend on diners appetites. With side dishes a skewer of 5 shrimp per diner is perfect.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 8 aproximately 7-8 skewers and 40 shrimp
Calories 101kcal
Author Toni Dash


  • 2 teaspoons Sea Salt (fine granules)
  • 3/4 teaspoon freshly ground Black Pepper
  • 1/4 teaspoon Smoked Hot Paprika
  • 1/8 Cayenne Pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 pounds Jumbo (21/25) Shrimp in shell (trim off the legs); rinsed, drained and patted dry with paper towels


  • Preheat grill to 375 degrees. Brush and oil when at temperature.
  • While grill is heating, add the seasonings to a gallon zippered plastic bag; seal and shake to combine. Add the olive oil and massage to combine the dry seasonings with the oil.
  • Add the shrimp, seal the bag; toss and massage the seasoning mixture to coat all of the shrimp.
  • Remove the shrimp from the bag, bend into a sideways U shape and thread the skewer through both ends of the U (refer to photos), with 5 shrimp per skewer.
  • Grill for 1 1/2 to 2 minutes per side, just until the shrimp becomes opaque. Remove from grill and serve immediately.


Calories: 101kcal | Carbohydrates: 0g | Protein: 17g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 214mg | Sodium: 1242mg | Potassium: 68mg | Fiber: 0g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 3.5mg | Calcium: 123mg | Iron: 1.8mg