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Chili Garlic Grilled Shrimp

Chili Garlic Grilled Shrimp

Add a little kick to a summer favorite.
Recipe by Erica Pefferman, adapted from Bobby Flay


• ¾ cups olive oil
• 3 tablespoons freshly chopped thyme leaves
• 1 ½ tablespoons chili powder
• 6 cloves garlic, chopped
• 24 large shrimp, butterflied with shells on
• Salt
• Freshly ground black pepper
• Special equipment: wooden skewers soaked in water


While preparing the dish, soak the wooden skewers in water. Soak the jumbo shrimp (shells on) in ice water and salt to keep them in their “natural element.” It helps them stay fresh while you’re preparing everything. Combine the olive oil, thyme leaves, chili powder, salt, pepper and garlic in a bowl, and stir.
Butterfly the shrimp while leaving the shells and tail on. Put them in a gallon plastic bag along with the marinade. Close the plastic bag, and shake it until all the shrimp are evenly coated. Place the plastic bag on a cookie sheet, and chill in the refrigerator for three hours, shaking the bag every hour.
Remove the shrimp from the plastic bag, and put them on the skewer long ways (about 4 to 5 shrimp should fit on each skewer). Place the shrimp on a hot grill, turning frequently. Grill for about 6 to 7 minutes or until shrimp turn white and pink with no translucency.

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