Photo of Spanish-inspired grilled shrimp by WW

Spanish-inspired grilled shrimp

2 - 3
PersonalPoints™ per serving
Total Time
48 min
12 min
6 min
Spanish paprika lends a smoky flavour to this easy recipe. We used a sweet variety of the spice but you can use the picante (spicy) variety if you prefer.


Olive oil

5 tsp(s), extra virgin

Fresh lemon juice

1 tbsp(s)

Sherry vinegar

1 tbsp(s)

Smoked paprika

1 tsp(s), sweet smoked Spanish-variety (Pimenton dulce)

Minced garlic

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch

Uncooked shrimp

1 pound(s), large-size, peeled, deveined


  1. In a medium-size glass dish, combine oil, lemon juice, vinegar, paprika, garlic, salt and pepper; add shrimp and toss to coat. Cover dish and refrigerate for 30 minutes.
  2. Remove shrimp from marinade; discard marinade. Evenly divide shrimp among 4 long metal skewers.
  3. Off heat, coat a grill rack or grill pan cooking spray; heat grill to high heat. Cook, turning once, until shrimp are cooked through, about 2 to 3 minutes per side.
  4. Yields 1 skewer per serving.


The marinade can be made and refrigerated up to 2 days before use.We left the tails on the shrimp for a pretty presentation. You can remove them before cooking though if you prefer.