|Nutritional Guidelines (per serving)|
The secret to properly grilling shrimp is to keep a close eye on them as they can go from raw to rubbery in minutes. The secret to fabulous tasting grilled shrimp is first placing them in a delicious marinade, infusing the shellfish with the ingredients and contributing a depth of flavor to the finished dish. This marinade made up of fresh lemon juice, garlic, shallots, and herbs will become your go-to meal when you need something tasty super quick.
Shrimp cook fast enough that you can keep the grill lid up; you also need to watch them carefully to prevent overcooking. Remove the shrimp from the grill right as they're done, or even a little before they're ready (the residual heat will finish cooking them).
Gather the ingredients.
Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
Combine marinade ingredients together in a bowl or large mixing cup.
Pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.
Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates well-using tongs and paper towels dipped in oil. Make about four passes to create a non-stick surface.
Remove shrimp from bag and discard marinade. Place shrimp of grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
Remove from heat and serve immediately with a little extra chopped cilantro or basil on top.
Tips and Variations
Depending on the style of your grill it might be easier to thread these jumbo shrimp onto skewers before grilling. Place about 4 to 5 shrimp onto each skewer and cook as instructed. Alternatively, you can place the shrimp with a little bit of the marinade in a tightly sealed aluminum foil pouch and put on the grill for about 10 minutes.
Since this marinade would also be great as a sauce to drizzle over the shrimp once their cooked, you may want to double the recipe, saving half to use when serving. (You could use the marinade but should boil it first since it could have bacteria from the raw shrimp. However, the fresh herbs may not fare too well after such high heat.)
If you don't care for or can't find cilantro, feel free to substitute flat leaf parsley. This recipe will actually work with almost any fresh herb, so replace or add as you please.
This recipe calls for drying the shrimp before marinating—this is especially important if you are using frozen shrimp, as the method for defrosting is running them under cold water until thawed. Shrimp that retain water can result in soggy shellfish so it is important that you do your best to dry them before cooking.
Most shrimp come from the market with their shells on and sometimes they have been deveined already. If you have purchased deveined shrimp, the process of removing the shells will be easier since there is often a slit down the back of the shrimp (where the vein was removed). Whether you leave the tail on or not is up to you. If your shrimp aren't deveined, the deveining technique is pretty easy. While keeping the shrimp in an ice bath, take one and cut down the back of the shrimp using the tip of a paring knife. You should be able to see the vein; you can lift it out using the tip of the knife or your fingers. If you are finding this challenging, hold the back of the shrimp under a stream of cold water—it should push the vein right out.