When it comes to seafood this is the first name that comes across my mind. I am a huge fan of grilled shrimp and when you’re looking for some delicious appetizers there is no replacement of this recipe. They are saltwater crustaceans and can’t be termed as fish. It’s one of the most consumed seafood in Asia & Rest of the World and we Indians too love it for its versatility.
Grilled shrimp and a little info
Being an all-rounder, this seafood is not just best for grilling but also used in many other recipes. A shrimp come in many varieties and is low in calories yet rich in nutrients, for example, iodine that isn’t abundant in many other foods. But many consider shrimps unhealthy as well as it is high in cholesterol.
One more reason to love this grilled recipe is that it’s on your table in less than 20 minutes. The hot & spicy grilled shrimp is just perfect for those busy nights or barbeque parties.
In my personal opinion, shrimp skewers are simple yet delightful starters before dinner or lunch. I like it with roasted corn or some sautéed vegetables.
I recommend fresh, but frozen will also do
As always I’ll go for some fresh pieces of jumbo size shrimps for this recipe but if you’re getting the packaged one from the supermarket make sure you get the full size, not the peeled ones. They are labeled as per their size or the number of pieces per pound.
For the jumbo size, you’ll get around 14-18 shrimps per pound.
Grilled Shrimp Marinade
To begin this process we’ll take olive oil and lemon juice. Now for better flavors, we’ve used homemade Italian Seasoning along with fresh minced garlic.
I’ve always been into less experimenting and keeping it simple. But in case if you want to spice up your marinade even more you can a bit of lemon zest, soy sauce, and a squeeze of honey. After this, it’s time to pierce the shrimps through the skewers.
Quick Tip: For a better presentation I personally prefer to keep the tails on. It’s really a matter of personal preference whether you leave the tails on or remove them before grilling.
Time to heat up the grill
It’s an essential part as timing is everything here. Don’t take too long to smoke up these tiny beauties. Just a couple of steps and you have you grilled shrimp.
- I usually recommend the grilling outdoors on a charcoal grill, but you can also use a grill pan instead if you don’t’ have one.
- Usually, it takes 2-3 minutes per side to get a perfect grill. It’s imperative to keep an eye on your shrimp to make sure they don’t overcook.
- When the shrimps start turning pink or opaque, it’s time to take them out of the grill.
I like my grilled shrimp with veggie salad; you can use sauté vegetables or anything else of your choice.
Quick Tip: As per the cuisine, the skewer is necessary. If you try to grill the shrimp without them, you may end up letting these tiny guys fall through the grates of the grill when you flip them over.
Hot & Spicy Grilled Shrimp
Ingredients
- 1 pound large shrimp peeled and deveined (removing or keeping the tails is your choice)
- 1/4 cup olive oil extra virgin
- 2 tbsp lemon juice
- 3/4 tbsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- 2 tsp minced garlic
- chopped parsley
- lemon wedges for serving
Instructions
- In a small bowl add olive oil, lemon juice, Italian seasoning, minced garlic, salt and pepper. Mix them well.
- Now add the shrimps in the bowl. Toss them to coat evenly with the marinade.
- Leave the marinade for a min. of 15 minutes or max up to 2 hours. Don’t leave the marinade beyond the maximum time period, else the acids in the lemon juice will start to cook the shrimp.
- It's time to thread the shrimps on skewers. Then preheat the grill or grill pan over medium high heat.
- Now place the skewers on the grill and cook evenly for 2-3 minutes on each side till the shrimps become pink or opaque in color.
- Sprinkle some chopped parsley on it and serve with lemon wedges. It’s Ooohh la la!
Notes
- This is one of the few recipes that I grill with an open lid.
- Any grill pan, griddle, or even a grill basket will work as long as you can flip the fish.
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