I absolutely love this shrimp recipe because the Calabrian chili paste gives it a fiery kick that perfectly complements the juicy, succulent shrimp. Plus, it’s super easy to whip up and impresses every time, whether it’s for a casual night in or a lively get-together with friends.
I love how the Calabrian Chili Grilled Shrimp captures the kind of fiery, yet balanced, flavors that one expects from a combination of Calabrian chili paste and fresh garlic. These shrimp, marinated in a mix of olive oil and lemon juice, present a flavor that is as close to a burst of sunshine as one can get.
The shrimp are bronzed in the grill and finished with a sprinkle of fresh parsley and a few lemon wedges. This is full of protein and healthy fats, making it a nutritional delight.
Ingredients
Prawns: They are a good protein source and low in calories; they offer essential omega-3 fatty acids.
Calabrian chili paste: Delivers heat and depth; very high in antioxidants.
Olive Oil: Fats that are healthy for the heart, with anti-inflammatory benefits.
Allium sativum: Fragrant, fortifies the immune system, is rich in antioxidants.
Juice of the Lemon: Provides a sharp taste, is very high in vitamin C, highlights flavors.
Ingredient Quantities
- 1 pound of large shrimp, peeled and deveined
- 3 tablespoons of Calabrian chili paste
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- Salt to taste
- Ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
1. In a spacious mixing bowl, the Calabrian chili paste, olive oil, finely minced garlic, lemon juice, salt, and black pepper meld together to become a marinade—nice and spicy.
2. Place the shrimp that have been peeled and deveined into the bowl, ensuring they are well coated in the marinade. Cover and chill the shrimp for at least 30 minutes to allow the flavors to meld.
3. Heat your grill to medium-high heat.
4. After the grates have been heated, apply a light oil to their surfaces to keep food from adhering to them.
5. Skewering the shrimp makes them easier to grill. The key is to keep the shrimp flat. For a little extra flavor, I like to marinate the shrimp in a simple mixture of olive oil, lemon juice, and salt and pepper.
6. Set the shrimp skewers on the grill. For 2-3 minutes per side, cook them until they are opaque and just slightly charred.
7. Take shrimp off the grill and place them on a serving plate.
8. The grilled shrimp are garnished with a sprinkling of freshly chopped parsley.
9. Immediately serve with wedges of lemon on the side for an added boost of flavor.
10. Savor the grilled shrimp that have been spiced with Calabrian chili as an appetizer or as a delicious main dish with your choice of sides.
Equipment Needed
1. Mixing bowl
2. Measuring spoons
3. Garlic press or knife (for mincing garlic)
4. Grill
5. Tongs
6. Silicone brush (for applying oil to grill grates)
7. Skewers
8. Plate (for serving)
9. Knife (for chopping parsley and cutting lemon wedges)
10. Cutting board
FAQ
- What can I substitute for Calabrian chili paste if I can’t find it?A combination of red pepper flakes and a bit of olive oil can be used, or one can simply substitute with a favorite hot sauce, to achieve a similar kick.
- How long should I marinate the shrimp?For at least 30 minutes, but up to 2 hours for an even more intense flavor, it’s best to let the shrimp soak in the marinade.
- Can this recipe be cooked on a stovetop instead of a grill?Certainly! A grill pan or standard nonstick skillet is perfectly fine to use. The pan should be at medium-high heat when the shrimp go in; but as with any shellfish, if you overcook them, they’ll be dry instead of tender and juicy. This probably takes 5-7 minutes but could be a bit longer or shorter depending on how large your shrimp are.
- How do I know when the shrimp are done grilling?The shrimp are finished when they are pink and opaque, which usually takes 2-3 minutes per side depending on how hot your grill is.
- Can I use frozen shrimp for this recipe?Indeed, it’s crucial to ensure they are completely thawed and patted dry before marinating. This ensures even absorption of flavors and guarantees even cooking.
- Is there a vegetarian option for this recipe?It is acceptable to use large mushrooms such as portobello in this recipe, or you can use cubes of tofu. Cooking times will need to be adjusted accordingly.
- Can I prepare this recipe ahead of time?You can prepare the shrimp by marinating them in advance, but for the best texture and taste, it is optimal to put them on the grill right before serving.
Substitutions and Variations
Calabrian chili paste: If you don’t have this on hand, substitute with harissa or sriracha for a similar spicy kick.
Olive oil: Substitute in avocado oil or grapeseed oil.
Garlic: If you don’t have fresh garlic on hand, substitute with 1/2 teaspoon of garlic powder.
Lemon juice: For a zesty flavor, replace it with lime juice or white wine vinegar.
Pro Tips
1. Marinade Enhancement: For even more flavor, let the shrimp marinate for an additional 15-30 minutes if time permits. This allows the shrimp to absorb the spices and heat from the Calabrian chili paste fully.
2. Uniform Cooking: To ensure even cooking, skewer the shrimp with two skewers instead of one. This prevents them from rotating as you flip them on the grill.
3. Grill Preparation: Preheat the grill for at least 10 minutes before adding the shrimp to ensure it is hot enough, which helps achieve the perfect char without overcooking.
4. Oil Infusion: Consider infusing the oil used for grilling with herbs like rosemary or thyme prior to lightly oiling the grill grates. This can impart an additional layer of aromatic flavor to the shrimp.
5. Presentation Tip: After grilling, let the shrimp rest for a couple of minutes before serving. This helps the juices redistribute and enhances the final tenderness and flavor of the shrimp.
Calabrian Chili Grilled Shrimp Recipe
My favorite Calabrian Chili Grilled Shrimp Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring spoons
3. Garlic press or knife (for mincing garlic)
4. Grill
5. Tongs
6. Silicone brush (for applying oil to grill grates)
7. Skewers
8. Plate (for serving)
9. Knife (for chopping parsley and cutting lemon wedges)
10. Cutting board
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- 3 tablespoons of Calabrian chili paste
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- Salt to taste
- Ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
1. In a spacious mixing bowl, the Calabrian chili paste, olive oil, finely minced garlic, lemon juice, salt, and black pepper meld together to become a marinade—nice and spicy.
2. Place the shrimp that have been peeled and deveined into the bowl, ensuring they are well coated in the marinade. Cover and chill the shrimp for at least 30 minutes to allow the flavors to meld.
3. Heat your grill to medium-high heat.
4. After the grates have been heated, apply a light oil to their surfaces to keep food from adhering to them.
5. Skewering the shrimp makes them easier to grill. The key is to keep the shrimp flat. For a little extra flavor, I like to marinate the shrimp in a simple mixture of olive oil, lemon juice, and salt and pepper.
6. Set the shrimp skewers on the grill. For 2-3 minutes per side, cook them until they are opaque and just slightly charred.
7. Take shrimp off the grill and place them on a serving plate.
8. The grilled shrimp are garnished with a sprinkling of freshly chopped parsley.
9. Immediately serve with wedges of lemon on the side for an added boost of flavor.
10. Savor the grilled shrimp that have been spiced with Calabrian chili as an appetizer or as a delicious main dish with your choice of sides.
