If I had my pick for preparing shrimp–grilled is the way to go. It’s quick and easy, hits the spot on warm summer nights and there’s a great variety of flavors you can try.
Here’s my hand-picked collection of recipes with each promising to be delicious. I also added a tutorial at the bottom of the page if you’re looking for something basic (but still tasty) along with a few troubleshooting tips. Lots here, enjoy!
- Lemon, Garlic and Cilantro: Made with zested & juiced lemons, olive oil, minced garlic, fresh cilantro, sliced red onion, salt and freshly ground pepper. From Lauren’s Kitchen.
- Honey: Super simple to make, ingredients include Italian salad dressing (bottled), honey and minced garlic. From Taste Of Home.
- Spicy: Simple & easy, ingredients include olive oil, finely chopped fresh basil, crushed garlic cloves, white wine vinegar, Worcestershire sauce, hot pepper sauce, salt and ground black pepper. From Epicurious.
- Honey Herb: Made with honey, vegetable oil, finely chopped green onions, fresh parsley (chopped), fresh thyme, grated lemon or lime peel, fresh lemon or lime juice, salt, lemon or slime slices. From Betty Crocker.
- Sour Cream–Marinated: Ingredients include sour cream, minced garlic, cumin seeds, garam masala, cracked white and black peppercorns, ground cumin, ground ginger, turmeric, unsalted butter (melted), chat masala, salt and served with lime wedges. From Food & Wine.
- With Cilantro, Lime & Peanuts: Serves 4, ingredients include limes, fish sauce, sugar, safflower oil, coarse salt, freshly ground pepper, cilantro, chopped salted peanuts and finely chopped scallions. From Delish.
- Tequila Orange: Serves 4 to 6 and made with olive oil, jalapeno chile, garlic cloves, lime zest (plus wedges for serving), coarse salt, freshly ground pepper, orange juice, tequila, chopped shallot, unsalted butter and chopped chives. From Martha Stewart.
- BBQ: Made with extra virgin olive oil, chipotle chili powder, light brown sugar, ground cumin, Lawry’s Season Salt, ground black pepper and coarsely chopped garlic. From Jennifer Cooks.
- Mexican With Smoky Sweet Sauce: Made with firmly packed dark brown sugar, pressed garlic cloves, chipotle pepper in adobo sauce, adobo sauce, rum, water, salt, tamarind paste and olive oil. From My Recipes.
- Lemongrass Skewers: Now this is different! Deveined and shelled shrimp is blended with ingredients in a food processor to make a paste which is then molded around lemongrass stalks, placed on the grill and cooked until lightly charred. Ingredients include garlic, spring onions, red chili pepper, raw sugar or brown sugar, lime juice, fish sauce, corn flour, salt and white pepper. Includes a recipe for Chili Lime Dipping Sauce. From Season With Spice.
- Spicy Jerk Style with Mango Salsa: Ingredients include mango, avocado, chopped red bell pepper, fresh cilantro, fresh lime juice, sugar, salt, red onion, olive oil and Jamaican Jerk Rub. From My Recipes.
- Salt & Pepper: All you need is fresh lime juice, coarse salt and ground white pepper. From We Heart Food.
- Spicy BBQ: Made with olive oil, garlic, ground cumin, chili powder, granulated sugar, lemon juice, smoked paprika, salt, black pepper and crushed red pepper flakes (to taste). From A Bachelor & His Grill.
Grilling shrimp couldn’t be easier and they can be prepared as fancy or fuss-free as you like…simply toss with seasonings, marinate them in a tasty sauce / fresh lemon juice or pack their shells with pesto for a dish that’s sure to impress. Here’s how you do it…
- Preheat grill to medium heat
- Clean shrimp in cold running water then peel & devein (thaw first if frozen)
- After cleaning, pat them dry with paper towels.
- Add preferred seasonings or marinade. For a simple recipe, squeeze fresh lemon juice over them, add a tablespoon of olive oil, a few crushed cloves of garlic, sprinkle Kosher salt and pepper over top, toss then allow to marinate for 10 minutes before cooking.
- Pack them onto skewers then place directly on hot grill and cook for 2 to 3 minutes…turn and cook a couple minutes more until flesh is pink and opaque throughout.
- Remove from heat and serve immediately.
- You can cook them in a wire basket instead of skewering them, oil it first or spray with non-stick cooking spray so they won’t stick to the basket. Flip half-way through cooking.
- Soak wooden skewers in water first for about 20 minutes, this will help prevent them from scorching.
- How long does it take before they’re done? Just a few minutes! Depending on the size and heat level but 4 to 6 minutes should do it.
- How to tell when they are done? They’ll curl and turn pink and opaque throughout, you’ll see no signs of the grey color shrimp has when it’s raw.
- If they were frozen, do not refreeze once thawed. You can keep them refrigerated to cook within 2 days of purchase, but for best results–cook the same day you buy them.
- Troubleshooting Tips: Did they turn out mushy? They were likely left to marinate too long–especially if using a citrus juice like lemon or lime in the marinade. Were they too rubbery or tough? They were cooked too long.
- Prepare shrimp that is firm and smells fresh, discard any that are mushy or smell funky.
- After washing, try grilling them in their shell–they turn out moist and delicious! If you do cook them in the shell, try packing pesto between the shell and the meat before cooking, delicious! You could also marinate shelled shrimp in pesto before cooking.