Shrimp skewers grilled with garlic are what summer is all about. The prawns are marinated in a delicious garlic and herb mixture, then grilled to perfection in under 10 minutes. You can’t beat easy-to-make yet fancy enough recipes to enjoy at your next party.
If you’re going to throw shrimp on the barbie (yes, I just said that), better make it these garlic grilled shrimp skewers. They’re one of the easiest recipes you can make and loaded with bright, zesty flavor.
But be forewarned, these shrimp disappear blazingly fast. And once they’re gone, your family and friends will be begging you to make another batch.
SHRIMP BUYING TIPS
When shopping for shrimp, always take quality and source into consideration. Fresh catches of the day are great if you live on the coast, but they can be hard to come by and expensive. And the “fresh” shrimp on ice at your grocery store is anything but fresh. It’s typically frozen, then thawed shrimp, and you don’t know how long it’s been sitting out (and shrimp can spoil quickly).
So oddly enough, frozen shrimp is the ideal choice. It’s frozen as soon as it’s caught, preserving the freshest flavor. Then, you can simply thaw right before preparing.
Here’s a few other things to look for in your freezer aisle:
- Jumbo shrimp. Since you’re putting these on skewers, you want your shrimp to be large and juicy. To make sure you’re buying the right frozen bag, take notice of the number of shrimps per pound. Jumbo shrimp will typically be between 16-20 shrimp per pound.
- Shell and tail on. Frozen shrimp with its shell on will hold a bit more flavor than ones that are peeled. They’re also less processed. But I certainly understand the convenience of peeled and deveined shrimp, so grab what you can.
- Wild shrimp. Check the source of your shrimp. Wild shrimp from the Gulf of Mexico or Atlantic is better than farm-raised shrimp from Southeast Asia. Wild shrimp will be free from antibiotics and injected hormones, and they’re better for the environment.
A SIMPLE YET TASTY GRILLED SHRIMP MARINADE
Now that you’ve got your bag of shrimp, it’s time to put together the marinade. I’m keeping it simple today with olive oil, herbs, and lots of garlic. But trust me, this is a holy grail combo that never fails.
Just whisk together the ingredients below – and you’re done.
- Olive oil: Using olive oil allows the flavors to infuse into the shrimp.
- Cilantro and parsley: These two herbs add just the right amount of freshness. But feel free to switch it up and add basil, thyme, or oregano into the mix.
- Garlic: I’m using four large cloves for some garlicky goodness.
- Lemon Juice: A squeeze of fresh lemon brightens everything up.
- Salt and Pepper: For perfectly seasoned shrimp.
- Cayenne Pepper: Just a pinch or so adds spiciness, a hint of heat, and a little color to the shrimp.
HOW TO GRILL SHRIMP JUST RIGHT
First, make sure to thaw your shrimp the night before in the fridge. But if you forgot to do so, don’t worry. Just run the frozen shrimp under cold water for 5-10 minutes in a colander. When they’re completely thawed, gently pat them dry with a paper towel. Then let’s get grilling!
- Marinate the shrimp. In a mixing bowl, toss the thawed shrimp with 80% of the marinade until they’re completely coated.
- Timing is key. Let the marinated shrimp sit in the covered bowl for about 30 minutes in the fridge.
- Pop on skewers. Thread the shrimp on skewers and brush some more of the marinade on top.
- It’s grilling time. Heat a grill or grill pan on medium-high heat. Then place the skewers on the grill for 2-3 minutes on each side. They cook fast, so keep an eye on them!
- Drizzle. Transfer the skewers to a place and drizzle the remaining marinade on top for extra garlicky flavor.
- 1 pound large shrimp
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper, adjust to spice preference
Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
Cover the bowl and marinate the shrimp for 30 minutes to an hour.
Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
Heat a grill or grill pan on medium high heat.
Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
Remove the shrimp to a plate and spoon the remaining marinade on top before serving.