Today we are going to look at one of the most delicious ways of cooking shrimp: the famous grilled shrimp recipe. Everyone wants to grill this crustacean to perfection, and, while it is not exactly difficult, it is one of those recipes that need practice to achieve perfection. Also, it is a fantastic low cal shrimp recipes.
Grilling shrimp is all about technique and, of course, adoration of this creature. Cooking this crustacean calls for the love of its wonderful flavor and peculiar look. The simplicity of grilling it is quite well known, but we need passion in order to deliver quality in terms of best flavor and texture.
Two ways of cooking
We are going to look at the basic recipe and then a variation adding garlic, parsley and olive oil. It is recommended that you buy 25 – 30 fresh jumbo shrimp – in the shell -. It will serve around 4 people.
Tasty sauces will go well with the grilled shrimp. Seafood sauce is perfect with it; you can make your own by mixing mayonnaise and ketchup. I also add 1 tbsp fresh orange juice, a few drops of Tabasco, and a few drops of Worcester Sauce. Grilling is all about flavor, so outdoor charcoal grills are the perfect choice for your shrimp, fish and most meats.
Basic Grilled Shrimp
- Plenty of olive oil
- Salt and pepper
- 3 lemons (halved)
Preheat the grill. Devein the shrimp and wash well. Place them on the grill, rub with the olive oil and season with plenty of salt and pepper. Cook each side for one or two minutes until they turn pink. Do not overcook as the shrimp will turn rubbery and hard. Finally, place the lemons (in halves) on the grill so the juice seasons the seafood nicely. Remove and serve while still hot. They are also delicious cold.
With Garlic and Parsley
- 4 cloves of garlic
- Chopped parsley
- The juice of 1 lemon
- Lug of olive oil
- Salt and Pepper
- A few lemon slices
Preheat the grill. Chop the garlic in tiny squares (brounoisse). In a pan, put the olive oil over low heat and add the garlic. When the garlic turns light brown, we remove it from the pan and add the chopped parsley and lemon juice, stirring until the ingredients are mixed together. Remove and set on the side. Place the shrimp on the grill and cook until turning pink (1 or 2 minutes each side). Remove and serve on the plate, accompanied with the lemon slices and pour the parsley, olive oil and garlic mixture on the side for dipping.
Tip: For perfect shrimp without having to use oil, place a “bed” of rock salt in a pan and then lay the shrimp on top. It will not burn and the seasoning will be perfect.