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Lunch / Dinner

Smoky Shrimp with Cilantro Butter

With just a handful of ingredients, this shrimp recipe couldn’t taste any better or be any simpler.This spiced up shrimp meal is so fast, it cooks up quicker than it takes to heat up the grill. And making it couldn’t be any easier.

To give the shrimp their first layer of flavor and some color, toss them with a smoked paprika paste before grilling. Then once grilled, the real power comes from the buttery sauce the shrimp are tossed in while they’re still hot from the grill.

Since grilling makes almost everything taste better, throw an ear of sweet corn on the grate to give it some campfire flavor. Then toss the kernels into lemon-flavored rice for the perfect side to soak up the buttery shrimp.


4 servings

Total Time

30 minutes

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Preheat grill to medium-high. Brush grill grate with oil.

Whisk together ¼ cup oil, paprika, salt, and pepper. Add shrimp and toss to coat. Skewer 5 shrimp each from head to tail onto 4 skewers.

Combine butter, cilantro, lemon juice, scallion whites, and Worcestershire in a large bowl.

Grill shrimp, covered, until opaque, 12 minutes per side. Transfer shrimp from skewers to bowl with butter mixture, tossing to melt butter and coat shrimp. Serve shrimp over Lemon Rice.


To devein the shrimp, use a paring knife to slit along the back of the shrimp, then pull out the vein.


For easy grilling and flipping, thread the shrimp onto skewers through the head and tail.


Adding the shrimp to the butter while they’re still hot melts the butter and coats the shrimp.

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