| Level: | Easy |
| Total: | 34 min |
| Prep: | 30 min |
| Cook: | 4 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup smoked sweet paprika
- 2 tablespoons ancho chili powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 3 tablespoons canola oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds (21 to 24 count) large shrimp, shell on
- 6 cloves coarsely chopped fresh garlic
- 1/2 cup thinly sliced green onion, divided
- Special equipment: wooden skewers, soaked in water for about 25 minutes
Instructions
- Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
- Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
- Heat your grill to high.
- Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 349 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 48 g |
| Cholesterol | 365 mg |
| Sodium | 631 mg |
Reviews
Made this. Used all Bobby’s ingreds but the chile powder was just normal. I don’t understand why shells were left on. I did 3 without and the juices were much better. Overall, I didn’t like the taste. I prefer just shrimp, garlic, butter in the pan with some lemon. Good effort tho.
Excellent! Had defrosted raw shrimp w/tail on hand – So, I used garlic powder instead of fresh, brushed shrimp with oil, then sprinkled on the rub. Family loved it. Served one skewer each(3-4shrimp on top of BBQ steak – for Father’s Day.
Wonderful. Wish I had other uses for the ancho chilli powder. Used this same mixture as a rub on chicken with limited results. This is a winner recipe.
This is my go-to shrimp recipe for cookouts. Messy, yummy and a hit with all my guests. Great with corn on the cob and sweet potato fries.
I have made this twice this week! It is so good. The first night I did not have any chili powder and it was still perfect. The second night, I included the chili powder and it was just as good, just seemed less sweet. Note: I watched the video first, and Bobby does not measure out the ingredients exactly so I did not either.
OMG…Thank you Bobby I made this for dinner last night and it was awesome..Instead of grilling it(since i’m twelve I cooked it over the stove and it was amazing…with it i did some steamed broccoli I love broccoli..I tossed it in a bowl with a table spoon of bbq sause OMG I made the best and quickest dinner…thanks again.
Soooo good!!! And fast too!!
I just finished making shrimp using this recipe. I cooked them on an indoor grill. I have already eaten a half dozen of these delicious shrimp and have not told the family they are ready yet!
I always like to read the comments before attempting any recipe. Someone mentioned that you really needed to use SMOKED Papricka. I went to my local Krogers this morning and it took a while but I finally found it. Even on sale it was still $4.99 for a small bottle. First time I have ever tried smoked papricka. It really does have a very rich smokey flavor. The Ancho Chilli Powder was almost $7.00 so I passed this time and just used red chili powder. There is still enough smoked papricka to make this recipe at least 2 or more times, or more, so next time I will splurge with the ancho chilli powder. Does it make a huge difference? Make sure you add plently of salt. That is the only thing I thought it was lacking. I am going to have a few more, then tell the family they are ready! LOL. I know they are going to go really fast!
I always like to read the comments before attempting any recipe. Someone mentioned that you really needed to use SMOKED Papricka. I went to my local Krogers this morning and it took a while but I finally found it. Even on sale it was still $4.99 for a small bottle. First time I have ever tried smoked papricka. It really does have a very rich smokey flavor. The Ancho Chilli Powder was almost $7.00 so I passed this time and just used red chili powder. There is still enough smoked papricka to make this recipe at least 2 or more times, or more, so next time I will splurge with the ancho chilli powder. Does it make a huge difference? Make sure you add plently of salt. That is the only thing I thought it was lacking. I am going to have a few more, then tell the family they are ready! LOL. I know they are going to go really fast!
What does he do with the Green Onions? Grill them and use as garnish?
It says–“Stir in half of the green onions..” Misprint????
The video doesnt work right now—-thanks for the tips and recipe.