Large shrimp, tossed with olive oil and seasonings and quickly grilled with a Ninja Foodi or other electric, countertop grill.
Grilled Spicy Shrimp (Ninja Foodi)
I really enjoy grilled foods, though when I talk about "grilling" these days, it's less often on my outside, open-flame grill anymore, and much more often on my indoor countertop grill.The heat and humidity outside in the summertime here along the central Gulf Coast is just too much for me!
It's not quite the same as that open flame flavor of course, so yeah, it loses a little in the translation on a tabletop grill, but it sure does still taste good! It's also easier, more convenient and faster, especially when you purchase your shrimp already peeled and deveined from the freezer section.
I am uber jealous of those of you who have natural gas driven grills on your stovetop, because that probably does come a bit closer to outdoor grilling. Unfortunately, we don't have natural gas connected to our home, so we're stuck with outside grilling, indoor countertop electric grills or a major install of a propane tank.
Have you seen the prices of propane in this economy?
I do have a couple of different electric grills I've purchased over the years - couple of George Foreman grills (though I see those more like a press), a griddle/grill combo that I mostly use for pancakes, a Hamilton Beach Searing Grill, my trusty cast iron grill pan, and my most recent purchase, a first-generation Ninja Foodi grill, that has certainly earned its place on the countertop!
It's the one that I use almost exclusively now, and I absolutely love that appliance. The first gen model I have is not that roomy for a big family, although they do have an upgraded larger XL model out now, but it works out well for the two of us. Anything more than that and it's outside to the big grill!
Unlike the outside, open-flamed grilled shrimp, the ones done on the Ninja are a little less effort! Because open flame grilling is so intensely hot, for shrimp grilled outdoors I recommend 1) jumbo or colossal sized shrimp, 2) a brine and 3) skewers and for the largest ones, 4) cooked in a split shell, rather than fully peeled.
For an indoor grill you really don't need those extra steps.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how I make my indoor grilled shrimp.
Combine seasonings. I'm using one pound here, but for each pound of shrimp you want to grill, use 1/2 teaspoon each Creole or Cajun seasoning, Old Bay seasoning, onion powder, garlic powder, paprika, rosemary and 1/4 teaspoon thyme.
Spray or toss shrimp with olive oil, sprinkle with seasoning mix and toss.
Set aside to rest for 15 minutes.
Thread shrimp on skewers. When grill is ready, spray grill plate with natural oils (canola, olive, etc.) and add skewers or individual shrimp to grill pan in single layer, cooking in batches if necessary. Do not use non-stick sprays on your grill plate - only natural oils!
Grill for 3 to 5 minutes, depending on the size shrimp you're using, turning halfway
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
It's the one that I use almost exclusively now, and I absolutely love that appliance. The first gen model I have is not that roomy for a big family, although they do have an upgraded larger XL model out now, but it works out well for the two of us. Anything more than that and it's outside to the big grill!
Unlike the outside, open-flamed grilled shrimp, the ones done on the Ninja are a little less effort! Because open flame grilling is so intensely hot, for shrimp grilled outdoors I recommend 1) jumbo or colossal sized shrimp, 2) a brine and 3) skewers and for the largest ones, 4) cooked in a split shell, rather than fully peeled.
For an indoor grill you really don't need those extra steps.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how I make my indoor grilled shrimp.
Combine seasonings. I'm using one pound here, but for each pound of shrimp you want to grill, use 1/2 teaspoon each Creole or Cajun seasoning, Old Bay seasoning, onion powder, garlic powder, paprika, rosemary and 1/4 teaspoon thyme.
Spray or toss shrimp with olive oil, sprinkle with seasoning mix and toss.
Set aside to rest for 15 minutes.
Thread shrimp on skewers. When grill is ready, spray grill plate with natural oils (canola, olive, etc.) and add skewers or individual shrimp to grill pan in single layer, cooking in batches if necessary. Do not use non-stick sprays on your grill plate - only natural oils!
Grill for 3 to 5 minutes, depending on the size shrimp you're using, turning halfway
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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