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Peden + Munk

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe. This recipe is from Gunpowder, an Indian restaurant in London.

Ingredients

4 servings

1

fresh red chile (such as Fresno), seeds removed, finely grated

3

garlic cloves, finely grated

1

tablespoon coarsely ground pepper

1

tablespoon fresh lime juice

2

tablespoons vegetable oil, plus more for grill

1

pound large shrimp, peeled, deveined

Kosher salt

Lime wedges and Kashmiri chili powder or paprika (for serving)
Special Equipment

Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

Preparation

Step 1

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Step 2

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Nutrition Per Serving

Calories (kcal) 190
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 215
Carbohydrates (g) 3
Dietary Fiber (g) 1
Total Sugars (g) 1
Protein (g) 28
Sodium (mg) 130

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  • How in the world does one finely grate a fresno chile?!

    • Anonymous

    • Chicago

    • 7/9/2020

  • These were amazing and simple! I made the marinade ahead but didn't put on the shrimp until it was time to skewer and grill. Worked great, simple, and quick to cook.

    • Anonymous

    • Woodinville, WA

    • 5/25/2020

  • Hell ya baby use a pablano

    • Ryan.skibs

    • Savannah, Georgia

    • 11/9/2019