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Cumin & Chili Grilled Shrimp

Grilled shrimp with Tex-Mex Flair! It’s an easy recipe that’s sure to please.

Grilled Cumin Chili Shrimp

  • 3-4 pounds large shrimp – peeled & deveined
  • 3 tablespoons olive oil
  • 3 tablespoons Cumin powder
  • Minced garlic
  • 1 tablespoon chili powder
  • Several pinches sugar
  • 1/2 lemon Juice
  • 1/2 teaspoon paprika
  • Salt / Black Pepper & Crushed Red Pepper Flake to Taste
  • Skewers

Directions: Combine all of the ingredients in a bowl besides the shrimp mix into a paste, adjust as needed. Add in shrimp and evenly coat. Cook on skewers or in a seafood basket or tray. Grill over medium high heat.


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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