Grilled spiced shrimp with papaya salsa

Total Time
14 min
8 min
6 min
Shrimp get a quick toss with paprika, thyme, and cayenne, then they’re grilled in a flash and served with cooling papaya-lime salsa. If you prefer broiling, thread 4 to 5 shrimp on each of 4 metal skewers. We keep the tails on the shrimp when shelling, mostly for the sake of presentation, but it’s not mandatory. When shelling shrimp, it’s always easiest to start at the large end. Whenever possible, it's best to purchase the shrimp the day that you're going to grill them, as they tend to go bad quickly. Remove the shrimp from the grill when the outside turns a nice pink color, being careful not to overcook.



1½ tsp

Dried thyme

½ tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Cayenne pepper

½ tsp, or less

Uncooked shrimp

1¼ pound(s), large, peeled (tails left on) and deveined


2 cup(s), cubed


3 medium, thinly sliced


1 medium, peeled and diced


  1. Spray a grill basket or the broiler rack with canola oil nonstick spray; prepare the grill or preheat the broiler. Combine the paprika, thyme, salt, pepper, and cayenne in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; shake to coat the shrimp.
  2. Meanwhile, combine the papaya, scallions, and lime in a small bowl; set aside.
  3. Grill the shrimp in the basket or broil the shrimp 6 inches from the heat until just opaque in the center, about 3 minutes on each side. Serve with the salsa on the side. Yields about (about 4–5 shrimp and scant 3⁄4 cup salsa per serving.