Photo of Spanish-inspired grilled shrimp by WW

Spanish-inspired grilled shrimp

Total Time
48 min
12 min
6 min
Oh the places you can go with these amazing grilled shrimp! Less than 20 minutes of active prep and cook time makes this a shoe-in for an easy weeknight meal or casual dinner party. Spanish paprika lends a smoky flavor while lemon juice and sherry vinegar bring the zing. Serve these skewers over a bed of Spanish rice or use them as taco filling with some sliced avocado and cabbage shreds tossed with lime juice. Make a wonderful lunch salad by topping a bed of peppery arugula with tomato, avocado, radishes and these shrimp. A simple wedge of lime will dress it beautifully.


Olive oil

5 tsp, extra virgin

Fresh lemon juice

1 Tbsp

Sherry vinegar

1 Tbsp


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

Minced garlic

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Uncooked shrimp

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

Cooking spray

1 spray(s)


  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. 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.