Shrimp, shrimp, shrimp! These poor little things should not be overpowered with marinades and flavorings. Enhancing the shrimp is ok but what you really want to taste is the actual meaty shrimp not oil or harsh seasonings.
Well, I think it’s pretty fair to say that we all have noticed the meat shortage on our store shelves lately. It’s all over the news and it’s probably also fair to say that this will last for quite some time.
Listen, eating less meat isn’t the worst thing for us. Many of us get more than our fair share of protein. So we have to find ways to either eat less meat, use less OF it (example stir fry) or incorporate some more fish into our diets.
That’s not such a bad thing, right?
So here is a very simple grilled shrimp recipe. There is really nothing fancy when it comes down to it. What makes your meal is the method – in this case we are grilling our shrimp. Grilling gives it tons of flavor. Make sure that grill is ROCKET SHIP hot. Get it hot and keep it hot.
TIPS TO COOKING SUCCULENT SHRIMP:
- When grilling shrimp, the key to success is using an open grill on high heat. Keeping the grill open provides direct heat, while closing the lid creates circulating heat like baking.
- Another important tip is to avoid a common mistake with marinades and protein. If your marinade contains acidic ingredients such as fruit juices (lemon, lime, apple, pineapple), vinegars, or tomato-based products, it’s crucial to limit the marinating time to around 30 minutes. Extended exposure to acidic marinades can make the protein tough.
- To prevent shrimp from falling through the grill grates, thread them onto skewers or use a grill basket. This makes it easier to turn the shrimp and prevents them from sticking.
- Make sure the grill is preheated to the desired temperature before adding the shrimp. A properly preheated grill ensures even cooking and prevents sticking.
- Grilled Vegetables: Grilled zucchini, bell peppers and onions on the cob make excellent choices. The smoky flavor of the grilled vegetables complements the shrimp beautifully.
- Refreshing Salad: A light and refreshing salad like a mixed greens salad with cherry tomatoes, cucumber, and a tangy vinaigrette dressing provides a perfect balance to the richness of the shrimp.
- Cilantro Lime Rice: Fluffy cilantro lime rice is a delightful side dish that pairs well with the grilled shrimp, adding a burst of flavor and texture.
- Garlic Parmesan Noodles: Creamy garlic butter pasta makes a decadent side dish, providing a comforting contrast to the flavorful shrimp.
- Quinoa Salad: A quinoa salad with fresh herbs, diced vegetables, and a zesty dressing offers a nutritious and satisfying complement to the grilled shrimp.
- Fruit Salsa: A tropical fruit salsa made with mango, pineapple, red onion, and cilantro is a refreshing and vibrant accompaniment to the shrimp.
- Garlic Knots: Serve some garlic knots alongside the shrimp for a delicious way to soak up the flavorful juices.
DON’T throw away those shrimp shells. Each time you make some shrimp, save the shells and put them in a large Ziploc bag and freeze them. When the bag is full take those shells, along with some roughly cut up carrots, celery leaves and stalks, a bay leaf and SIMMER them to make the most flavorful shrimp stock. You can use this as a broth for crab bisque or to use in place of water to make shrimp cocktail.
MORE SHRIMP RECIPES:
EASY GRILLED SHRIMP RECIPE
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- 1 pound raw shrimp, peeled and deveined
- ¼ cup lemon juice
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon zest
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- In a large bowl whisk together lemon juice, lemon zest, garlic, olive oil, Italian seasoning, salt and pepper.
- Add shrimp to marinade, cover with plastic wrap and place in the refrigerator for 30 minutes.
- Preheat a grill to high heat.
- Skewer shrimp and cook for at least 1 ½ to 2 minutes on each side or just until the shrimp turn a nice pink color and begin to get char marks.
- Garnish with grilled lemon wedges and chopped parsley if you like.