Have you ever had one of those days where life feels like a whirlwind, and all you need is a quick escape to the beach—without, you know, actually going to the beach? That’s where this Easy Garlic Butter Grilled Shrimp Recipe comes in.
It’s like a mini-vacation for your taste buds, complete with the salty breeze and sun-kissed joy. Shrimp, those little ocean gems, get bathed in a luscious garlic butter that makes you wonder if you’ve been living under a rock for not trying this sooner.
I remember the first time I made this dish; it was a summer evening, and the air was thick with the promise of a good meal. The sizzle of shrimp on the grill was almost like a musical note, harmonizing with the chorus of crickets outside.
It’s quick, it’s simple, and it’s a little reminder that sometimes, the best moments are the ones you can taste.
Steps
- Preheat the grill to medium-high and clean the grates, then apply oil to prevent sticking.
- In a medium bowl, mix together olive oil, lemon juice, minced garlic, Old Bay seasoning, sugar, smoked paprika, salt, and pepper.
- Add the shrimp to the marinade, ensuring each piece is thoroughly coated by stirring gently.
- Place the marinated shrimp on the grill and cook for about 3 minutes until they begin to char.
- Flip the shrimp and grill for an additional 2 minutes, making sure they are opaque and not overcooked.
- Serve the grilled shrimp immediately with fresh lemon wedges for added flavor.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 3 large garlic cloves, finely minced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon granulated sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound jumbo shrimp (21-25 count), raw, tails on, and deveined
Nutritional Values
Calories: 410kcal | Carbohydrates: 8g | Protein: 52g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 479mg | Sodium: 2922mg | Fiber: 1g | Sugar: 2g
FAQ
- How do I know when grilled shrimp is perfectly cooked?
- Grilled shrimp is done when it turns pink on the outside and is white and opaque inside. Ensure it is firm to the touch and remove it from the grill promptly to avoid overcooking, which can result in a tough, rubbery texture.
- What should I consider when choosing shrimp for grilling?
- Opt for fresh or fully thawed frozen shrimp, preferably jumbo-sized, as they’re easier to handle on the grill. Ensure they are peeled and deveined, leaving the tails on if you prefer. Avoid any shrimp that has a funky smell or slimy texture.
- Can I use a different marinade for grilled shrimp?
- Absolutely! While the recipe recommends a specific marinade, you can experiment with other flavors. A simple combination of lemon or lime juice, olive oil, salt, and pepper can provide a delightful taste. Adjust the spice level to your preference.
- What are some serving suggestions for grilled shrimp?
- Grilled shrimp pairs well with a variety of sides such as cilantro lime rice, mashed or roasted potatoes, and grilled vegetables. They also work great in tacos or as an appetizer with toothpicks for easy access.
- How should I store and reheat leftover grilled shrimp?
- Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the microwave, oven, or stovetop, taking care not to overcook. Heat until just warmed through for the best texture.
Tips
- Don’t Skip the Marinade: The marinade is key to infusing the shrimp with flavor, so be sure to include this step for the best taste.
- Use Skewers: Consider threading the shrimp onto skewers to make them easier to handle on the grill and prevent them from falling through the grates.
- Avoid Overcooking: Shrimp cook quickly and can become tough if overdone. They should be pink on the outside and opaque in the center, so keep an eye on them to ensure they remain tender.
- Choose Large Shrimp: Opt for jumbo shrimp, as they are easier to manage on the grill and less likely to fall through the grates. Make sure they are peeled and deveined for convenience.
Equipment
- Grill: If you don’t have a grill, you might consider purchasing one for grilling the shrimp.
- Skewers: Optional, for threading shrimp to prevent them from falling through the grill grates.
- Grill Brush: For cleaning the grill grates before cooking.
- Paring Knife: For deveining shrimp if they are not already deveined.
- Low, Wide Bowl: For marinating the shrimp.
- Tongs: For flipping the shrimp on the grill.
